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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

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. In a separate bowl, whisk together the flour, baking soda and salt. Add this mixture to the wet ingredients and blend until combined.

  4. 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.

  5. 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.

RECIPE NOTES

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