Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies
{from bakeat350.net}
Reese's Peanut Butter Eggs (regular or mini)
2 cups smooth peanut butter, not all-natural
2 cups sugar
2 eggs
2 teaspoons baking soda
sanding sugar or sprinkles
Unwrap peanut butter eggs and place in the freezer to chill while you make up the dough. Preheat oven to 375 and line cookie sheets with parchment paper.
Beat the peanut butter, sugar, eggs, and baking soda together until smooth.
For the large eggs, scoop out 1/4 cup dough. Divide the scoop in half and shape one half into an oval large enough to make a "bed" for the egg.
Place the egg on top, then cover with the remaining dough, pressing around the egg to fully cover. Sprinkle with sanding sugar.
Bake for 12 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.
For the mini eggs, use a #30 cookie scoop to portion the dough or measure out 2.5 tablespoons, and wrap around the eggs, making sure it is completely covered by the dough.
Roll in sanding sugar or sprinkles. Bake for 10 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.
