Peanut Butter Easter Eggs
*This recipe makes a very large batch. Its supposed to be for 48 cookies, I usually half it!1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup granulated sugar for rolling
2 bags of Cadbury Mini Eggs
- In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
- Roll the dough into 1" balls and place onto a non-stick baking mat. Roll each ball in sugar gently.
- Refrigerate the cookies for 30 minutes.
- Bake the cookies at 375 degrees for about 8-9 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
- As soon as the cookies come out of the oven, press the kisses into the center of the cookie.
- Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
- Store the cookies in an airtight container.
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