OK...maybe not quite illegal, but I'm sure glad I'm waking up in Texas this morning instead of New York City where I feel sure Mayor Bloomberg would be breaking down my door and hauling me off to jail.
My friend Teresa is to blame for these. Over the past few days, she's been texting pictures of her Easter candy creations. (Just hop over to her blog this week to be blown away.)
So, Teresa got me thinking about Easter candy, which led to thinking about Reese's Peanut Butter Eggs, which led to thinking about stuffing those eggs inside of a cookie.
{My brain really wants me to hold onto the 10 pounds I'd like to lose.}
Make them with the regular peanut butter eggs (PLEASE, make them) to risk serving time in an NYC jail, OR make them with the mini eggs for a much more balanced diet. Either way? You can't go wrong.
Oh, and yes, you're reading the recipe correctly. There is no flour in the cookie dough.
Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies
Reese's Peanut Butter Eggs (regular or mini)
2 cups smooth peanut butter (I used Jif)
2 cups sugar
2 eggs
2 teaspoons baking soda
sanding sugar
Place the peanut butter eggs in the freezer to chill while you make up the dough.
Preheat oven to 375 and line cookie sheets with parchment paper.
Beat the peanut butter, sugar, eggs and baking soda together until smooth.
For the large eggs, scoop out 1/4 cup dough. Divide the scoop in half and shape one half into an oval large enough to make a "bed" for the egg.
Place the egg on top, them cover with the remaining dough, pressing around the egg to fully cover. Sprinkle with sanding sugar.
Bake for 12 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.
For the mini eggs, scoop out generous teaspoons of dough. Roll into balls.
Press a mini egg into each one, making sure it is completely covered by the dough. Re-shape into balls. Roll in sanding sugar. Bake for 10 minutes, cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.
Especially if I served these with a Venti Iced Mocha.
My friend Teresa is to blame for these. Over the past few days, she's been texting pictures of her Easter candy creations. (Just hop over to her blog this week to be blown away.)
{My brain really wants me to hold onto the 10 pounds I'd like to lose.}
Make them with the regular peanut butter eggs (PLEASE, make them) to risk serving time in an NYC jail, OR make them with the mini eggs for a much more balanced diet. Either way? You can't go wrong.
Don't you love those little crinkles?
Oh, and yes, you're reading the recipe correctly. There is no flour in the cookie dough.
Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies
Reese's Peanut Butter Eggs (regular or mini)
2 cups smooth peanut butter (I used Jif)
2 cups sugar
2 eggs
2 teaspoons baking soda
sanding sugar
Place the peanut butter eggs in the freezer to chill while you make up the dough.
Preheat oven to 375 and line cookie sheets with parchment paper.
For the large eggs, scoop out 1/4 cup dough. Divide the scoop in half and shape one half into an oval large enough to make a "bed" for the egg.
For the mini eggs, scoop out generous teaspoons of dough. Roll into balls.
My apologies to Mayor Bloomberg.
Especially if I served these with a Venti Iced Mocha.
My friend Teresa is to blame for these. Over the past few days, she's been texting pictures of her Easter candy creations. (Just hop over to her blog this week to be blown away.)
{My brain really wants me to hold onto the 10 pounds I'd like to lose.}
Make them with the regular peanut butter eggs (PLEASE, make them) to risk serving time in an NYC jail, OR make them with the mini eggs for a much more balanced diet. Either way? You can't go wrong.
Don't you love those little crinkles?
Oh, and yes, you're reading the recipe correctly. There is no flour in the cookie dough.
Reese's Peanut Butter Egg-Stuffed Peanut Butter Cookies
Reese's Peanut Butter Eggs (regular or mini)
2 cups smooth peanut butter (I used Jif)
2 cups sugar
2 eggs
2 teaspoons baking soda
sanding sugar
Place the peanut butter eggs in the freezer to chill while you make up the dough.
Preheat oven to 375 and line cookie sheets with parchment paper.
For the large eggs, scoop out 1/4 cup dough. Divide the scoop in half and shape one half into an oval large enough to make a "bed" for the egg.
For the mini eggs, scoop out generous teaspoons of dough. Roll into balls.
My apologies to Mayor Bloomberg.
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