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Peanut butter nests cooling

Peanut Butter Nests

Soft, chewy peanut butter cookies with chocolate eggs nestled inside.

Ingredients

  • ½ cup butter 1 stick softened
  • ¾ cup creamy peanut butter
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar plus more for rolling
  • 1 large egg
  • 1 teaspoon baking soda
  • ½ teaspoon salt if using salted butter for this recipe, use ¼ teaspoon salt.
  • 2 teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • 2 10 oz bags of mini chocolate eggs Cadbury milk or royal dark

Instructions

  1. Preheat oven to 375°.
  2. Line 2 baking sheets with Silpat, parchment paper, or lightly grease them.
  3. In a large mixing bowl, cream together the butter and the peanut butter.
  4. Add the brown sugar and the granulated sugar and beat until light and fluffy, scraping down the bowl as necessary.
  5. Add the egg, baking soda, salt, and vanilla. Beat until thoroughly combined, scrape down the sides of the bowl again.
  6. Gradually mix in the flour and mix until thoroughly blended in. You can do this by hand if you like.
  7. Shape the dough into 1-inch balls. A cookie scoop works perfectly here. Roll them smooth and then roll them into the remaining granulated sugar.
  8. Place the rolled cookies about 2 inches apart.
  9. Bake each tray for 10 minutes, the cookies should be puffed up and spread out a bit. But not more than just slightly golden brown. It may be easier to bake each baking sheet separately, so you have time to place the eggs on top before the cookies cool.
  10. When the cookies come out of the oven, immediately press 2 or three chocolate mini eggs into the center of each cookie, creating the nest.
  11. Let cool briefly to firm up and then using a spatula remove to a cooling rack to cool completely.