Name: Double Peanut Butter Easter Blossoms
Prep time: 15 min
Cook time: 33 min
Ingredients: 1 cup butter, softened; 3/4 cup brown sugar; 3/4 cup white sugar; 2 eggs; 3/4 cup peanut butter; 2 tsp vanilla; 2 cups flour; 1 tsp baking soda; 1/2 tsp salt; 36 Reese's peanut butter eggs, unwrapped; 1/2 cup sugar for rolling

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Peanut butter lovers rejoice! I've got the BEST Double Peanut Butter Easter Blossom cookie recipe you'll ever need. Cookies so soft and chewy, they're amazing alone, BUT, we're not stopping there, we're topping these easy cookies with Reese's peanut butter Easter eggs. Stock up on extra holiday Reese's chocolates, they're irresistible!

I’m a huge fan of peanut butter and chocolate. My husband brings home Reese’s peanut butter cups, every year for me on our anniversary, he gets me! But I’ve never been a big fan of peanut butter cookies. I live in the camp where cookies should always be soft and more often than not, peanut butter cookies just aren’t. So, I set out on a mission to find a recipe for soft and chewy cookies that I could use in these Double Peanut Butter Easter Blossoms.

And not to toot my own horn, but I nailed it! These cookies are undeniably one of the best peanut butter cookies I HAVE EVER HAD! Not only are these cookies unreal, so perfectly soft, chewy and insane all by themselves. But we’re not going to stop there. No, we’re going up the ante and turn these into blossoms.

A traditional blossom is a peanut butter cookie, with a Hershey’s kiss in the middle, but that’s not enough for us. My fellow peanut butter lovers unite! We’re swapping out the kiss for Reese’s peanut butter eggs. The chocolates that show up around Easter. It adds a ton of extra peanut butter flavour with just the right amount of chocolate and it’s heavenly!

How to make Double Peanut Butter Easter Blossoms

I made these cookies with both versions of the Reese’s peanut butter chocolate eggs that are out right now. The dome-shaped eggs, the ones wrapped in colourful foil, look pretty on the cookies. But the regular peanut butter eggs, the ones that you can buy in a three-pack (think the Christmas tree versions that show up in December) are a better fit. These cookies are fairly large, so the larger eggs feel a little more balanced. And frankly, I’m all about the extra peanut butter.

So, let’s get you set up to make your own batch. In a big bowl cream together the butter and sugars. Add in the eggs, vanilla and peanut butter. Sift in the flour, baking soda and salt and mix until combined. The dough will be soft, but it makes for the most delicious cookies. Roll them into 1″ balls, don’t worry if they’re not perfect, just roll them in the extra sugar and then bake them for about 11 minutes.

Once they’re just slightly brown pull them from the oven and immediately press the chocolate covered peanut butter eggs into the centre of the cookies. Let these cool completely on a cooling rack. I say that, but we totally snuck a few hot ones, cause fresh-from-the-oven cookies are the best! Pro-tip: unwrap the chocolate covered peanut butter eggs before you bake the cookies, you want to get those chocolate eggs nestled into the cookies right away, so they melt together a bit.

These blossoms are next-level good. The cookies themselves have the perfect amount of peanut butter and are chewy, yet melt in your mouth all at the same time. Top them with the peanut butter eggs and they’re out of this world good. Up until this point, if someone asked me what my favourite cookies are, I would say Chocolate Chip or Grandma’s Soft Gingersnaps, but today, there’s a third treat that’s risen to the top and I’m sure you’ll agree.

If you love Double Peanut Butter Easter Blossoms, check out these other delicious peanut butter recipes, I’m sure they’ll hit the spot:

If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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Double Peanut Butter Easter Blossoms

Peanut butter cookies so soft and chewy only get better with the addition of a peanut butter stuff chocolate egg. The perfect addtion to your easter dessert table.

Course Dessert

Cuisine American

Keyword easter cookies, peanut butter blossoms, peanut butter chocolate eggs

Prep Time 15 minutes

Cook Time 33 minutes

Servings 36 cookies

INGREDIENTS

1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
3/4 cup peanut butter
2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
36 Reese's peanut butter eggs, unwrapped
1/2 cup sugar for rolling

INSTRUCTIONS

Preheat oven to 350 degrees F.
Using a hand mixer, beat together the butter and sugar until light and fluffy. Blend in the eggs, one at a time. Add peanut butter and vanilla and mix until well blended.
In a separate bowl, whisk together the flour, baking soda and salt. Add this mixture to the wet ingredients and blend until combined.
Roll into 1 inch balls and then roll into extra sugar. Place on cookie sheet about 3" apart. Bake for 10-12 minutes or until slightly browned.
Remove from the oven and immediately gently press the peanut butter chocolate egg into the centre of each cookie. Remove and let cool on a cooling rack, until fully cooled. Store in an airtight container.