When it comes to cookies, there’s no better combination than chocolate and peanut butter. Fact! So when Easter rolls around and your egg hunt is over and you’re invariably left with a few dozen uneaten chocolate eggs, unwrap these golden bundles and crush, shave or place lovingly in any dough, but especially peanut butter cookie dough!
PEANUT BUTTER CHOCOLATE EGG COOKIES
Chewy and tender, these are brilliant sans chocolate as well, so consider doing half-and-half, or mixing up the eggs with caramel-filled or dark chocolate. Laura Secord has been my fave egg shop since the Easter Bunny used to visit my childhood home and carries a good assortment of eggy fun!
Recipe for Cookies
1 cup of unsalted butter, room temperature
1 cup of sugar
1 1/2 cup of brown sugar
2 large eggs, room temperature
1 cup of your fave peanut butter
2 tsp baking soda
1/2 tsp salt
3 cups of all-purpose flour
1 tsp vanilla extract
Preheat oven to 350 °F. Cream sugars with butter in an electric or stand mixer until fluffy, add eggs and vanilla. Mix in peanut butter and salt. Sift flour with baking soda and fold into dough. Roll the dough into a giant ball and allow it to rest in your fridge for 30 minutes.
Remove and roll into 1″ balls or use a melon baller to keep cookies consistent in size. Place on a cookie sheet and use a fork to create a criss-cross pattern. Bake for 8-10 mins on the centre rack. If you’re placing eggs, have them ready and after 1 minute out of the oven, place them in the middle of the cookie.
All images Libby Roach.