Description
Delicious and chewy peanut butter cookies topped with a Reese’s Peanut Butter Egg, perfect for any occasion!
Ingredients
Scale
- 1 cup creamy peanut butter (smooth, no-stir recommended)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract (optional, but highly recommended)
- 20–22 Reese’s Peanut Butter Eggs (unwrapped)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Unwrap all Reese’s eggs ahead of time.
- In a medium mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Stir until smooth and thick.
- Scoop about 1 tablespoon of dough, roll it into a ball, and press it into a thick disc shape. Place on the baking sheet.
- Bake for 8–10 minutes, until the edges are set and the centers look slightly soft.
- Remove from the oven and press a Reese’s egg into the center of each cookie.
- Let the cookies sit for about 5 minutes, then gently press each Reese’s egg to create a glossy top.
- Transfer cookies to a cooling rack to cool completely or enjoy slightly warm.
Notes
- Do not flatten the cookies with a fork to keep them soft.
- Make sure not to overbake them to retain the chewy texture.
- Allow the cookies to rest after baking for a perfect finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg