Reeses Peanut Butter Egg Cookies…

Happy Thursday friends! Another week flying right by huh? I have no doubt these cookies will become a new favorite in your household!

I have to admit……these Reeses Peanut Butter Eggs are the death of me. I can NOT resist them, I’ve tried and it just doesn’t work. They are by far my favorite candy in the whole wide world which is why I am grateful that they only come out for Easter! My hips couldn’t take it if I could get these babies all year round!

So, to make matters worse, I have created an incredible cookie for my favorite candy…..and um…..let’s just say…..they are INCREDIBLE! Don’t believe me? Try them for yourself!

Enjoy! xoxox

So bad but oh so good!! Picked these up at Target 🙂

Mmmmm, drooling again 🙂

In love…

Chop the Reeses eggs on the larger side and you’ll get these fabulous chunks in the middle of your cookies!

Reeses Peanut Butter Egg Cookies

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!)  You can also use regular Reeses Peanut Butter Cups 🙂

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies

Have a FAB rest of your week and weekend!

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51 Responses
  1. Emily

    They are the death of me too. The problem is- so are the pumpkin, christmas tree and heart reeses for the other holidays. So between October and April- I’m in trouble. Oh well. I have six months of the year to lower my cholesterol 🙂 Thanks for the recipe.

  2. Kimm Geria

    OMG I just made these (target had the eggs on sale 50% off). These are sooooooo good. Love them warm with milk. Thanks these are definately a keeper.

    Kimm

  3. Mrs. O

    I made these last weekend after you posted the recipe! They were some of the most amazing cookies I have ever had! I was expecting them to be good….but….they were amazing! The dough was so soft! I had 4 right out of the oven!

  4. Amy

    Making them AS. WE. SPEAK.

    Can’t wait for the tasting…

    And I too live in Utah and Cutler’s Sugar Cookies are the BESTEST EVAH!!!…maybe you should copy cat them for me…hahaha

  5. Karen Ogden

    Jenny! These are the ones that we LOVED from Sunday. Thank you, thank you, thank you. Seriously we were eyeing the plate for all of the 5 minutes they lasted. Oh so delicious. Thank you!!!!!

  6. Kara

    I just whipped these up. I had a little trouble with the flour, my dough was very wet. I’m not sure if I miscounted, or it was the Colorado altitude or what. I added more flour after one pan full and they came out much thicker. Also, I used one bag of mini cups, and one package of the large eggs. I really liked the mix. After I chopped them, I froze them overnight to prevent tearing them in the dough. I’d definitely recommend that to anyone who gets a little rough with the spoon! Thanks Jenny, your cookies are always incredible!

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