Reese's Peanut Butter Egg Cookies

I adore Reese's Peanut Butter Cups, and Reese's Eggs are even better because, well, there's even more peanut-buttery goodness packed inside every egg! These cookies were absolutely to die for. My eggs were at room temperature, so they broke up quite a bit when they got mixed in to the cookie dough, so I would recommend popping them in the fridge if you want them to retain their shape in the cookies. Personally, I don't think you can go wrong either way, but to each his own.

I snapped some pictures of the prep (I'll post them later) but totally forgot to take pictures of the final product! Check out Picky Palate for more mouthwatering photos, like the one below, of these awesome cookies! (Looking at her photos makes me realize I need some fun plates and bowls to add some much needed variety to the pictures of my plated my desserts.)

Photo courtesy of Jenny @ Picky Palate

Reese's Peanut Butter Egg Cookies

(Source: Picky Palate)

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 Reese's Peanut Butter Eggs, 12 total eggs

1. Preheat oven to 350°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 Reese's 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!!

Make approximately 4 dozen (delicious!) cookies.