Tuesday, April 6, 2010

○Reese's Peanut Butter Egg Cookies○

OMG when you combine my ABSOLUTE favorite treat with a cookie of course I am going to try making them!!  And let me just say they are SoOoOo YUMMY!!:)  Jenny over at Picky Palate is A•M•A•Z•I•N•G and created the softest, chewiest, melt in your mouth goodness of a cookie!  If you hav any Reese's PB eggs left over you should really try these...of course you can just use regular PB cups too!!  ENJOY!!!!

Reese's 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!!

...ok if the cookie dough looks like that and trust me tastes so delicious...
...they will definitely taste even better cooked!;)

P.S. Mine turned out a little flat, so I need to adjust my recipe for my difference in elevation.  I will let you know if it works since I haven't tried any recipes with the chart yet.  You can find that here!  Also I think I would add MORE PB cups cause it just ain't enough for me;)  Now if I could just stop eating them so my kids have a taste when they get back from Grandma's house!!