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.
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.
Adapted from S. Witzke's recipe and found in the Radbourne Family Cookbook