Soft & chewy peanut butter cookies, with a wee little mini chocolate egg perched in the middle, reminds me of a bird’s nest, with a baby bird pecking its way out of its teeny tiny shell. The things spring and Easter are made of!
This is my families favorite recipe for peanut better cookies, And it was found here called “Grandmas Old-Fashioned Peanut Butter Cookies.” They turn out soft, chewy, and delicious every time. Making them an awesome easy Easter cookie to bring to an Easter get together, or Easter party! If they last that long…
This recipe makes a few dozen Easter cookies, but the kiddos love helping me make 1 dozen big cookies, and then we sit, and enjoy the most delicious little balls of peanut butter cookie dough! Better yet wrap a bit of cookie dough around a chocolate Eggie and pop it in your mouth! Mmmmmm mmmmmmm!!
BEST EASTER EGGIE PEANUT BUTTER COOKIE RECIPE
INGREDIENTS:
- 1 cup Butter, softened
- 1 teaspoon Vanilla Extract
- 1 cup Brown Sugar
- 1 cup granulated Sugar
- 2 eggs
- 1 cup Creamy Peanut Butter
- 3 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/8 teaspoon Salt
- Hershey Eggies
DIRECTIONS:
Step 1: Preheat oven to 375 degrees.
Step 2: Mix the softened butter and vanilla together in a mixer on medium speed until well blended (about 2 minutes).
Step 3: While the mixer is still mixing on medium speed, add your brown and granulated sugar. Continue to mix until well blended.
Step 4: Add the eggs, and then the peanut butter, and continue to mix until well blended.
Step 5: Add the flour, baking powder, and salt and continue to mix on a low speed until all ingredients are well combined!
Step 6: Make 1 1/2 inch dough balls and place them on cookie sheet lined with parchment paper.
Step 7: Dip a greased fork in granulated sugar, and press into the top of the cookie to make the fork print X on the top of each cookie.
Step 8: Add a Hershey Eggie to the top of each cookie. Maybe go wild and add a few on each, to make it look like a little nest.
Step 9: Place in the oven for 9 minutes.
Here is the before photo of the cookies before going into the oven…
And the after. Notice that they don’t flatten out into a puddle of cookieness. I love cookies that don’t change their shape when they are cooking!
They smell delicious too!!
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I hope this recipe inspires you to make something a little special out of your favorite cookie recipe. You got this!
Until next time, Happy Easter, and enjoy creating beautiful things everyday!
XO JCL
Easter Eggie Peanut Butter Cookies
Ingredients
- 1 cup Butter softened
- 1 teaspoon Vanilla Extract
- 1 cup Brown Sugar
- 1 cup granulated Sugar
- 2 eggs
- 1 cup Creamy Peanut Butter
- 3 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/8 teaspoon Salt
- Hershey Eggies
Instructions
-
Preheat oven to 375 degrees.
-
Mix the softened butter and vanilla together in a mixer on medium speed until well blended (about 2 minutes).
-
While the mixer is still mixing on medium speed, add your brown and granulated sugar. Continue to mix until well blended.
-
Add the eggs, and then the peanut butter, and continue to mix until well blended.
-
Add the flour, baking powder, and salt and continue to mix on a low speed until all ingredients are well combined.
-
Make 1 1/2 inch peanut butter dough balls, and place them on a cookie sheet lined with parchment paper.
-
Dip a greased fork in granulated sugar, and press into the top of the cookie to make the fork print X on the top of each cookie.
-
Add a Hershey Eggie to the top each cookie. Maybe go wild and add a few on each, to make it look like a little nest.
-
Place in the preheated oven for 9 minutes.
-
Enjoy for Eggie Peanut Butter Cookies!
