Leftover Easter Candy Peanut Butter Cookies

If you are like me, you probably have some Easter candy hanging around.  It’s tasty for awhile, and then I’m kind of done with it.  Okay, so you can’t ever really be done with Reese’s eggs and Pieces, but I tend to regret buying all those super duper cute Peeps.  Because Peeps aren’t exactly the tastiest thing on planet earth.

But they are the cutest.

And they make plushes that are also the cutest.  Not that I would know anything about that.  Nothing at all.

So I whipped up a batch of my totally tasty flourless peanut butter cookies because I was craving them since it had been waaaaaayyyyy too long since I had made them.  I actually haven’t made them since I’ve lived in Florida, so I needed some ultra peanut buttery peanut butter cookies in my oven and then my mouth.

I have made them a lot, though, and I know a couple things about my preferences as far as these cookies.  One: I like quite a few melty mix ins since these bad boys are best hot out of the oven.  Two:  I like ooey gooey marshmallows melted on top.

Using that information, I took Reese’s Pieces eggs, white Reese’s peanut butter eggs (fyi: neither Reese’s Pieces, nor white or orange or pink coated eggs or other shapes contain cocoa of any kind), and a few carob chips for bitter balance and stirred them all into the dough.  Then when baking was almost finished, I stuck Peeps on top for the last couple minutes of baking.

I have to confess they were gooey and delicious, but the Peeps didn’t stick, so I ended up microwaving some more to use as glue.  #sorrynotsorry  This is obviously optional, but why not?

Leftover Easter Candy Peanut Butter Cookies

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★★★★★

5 from 1 review

• Author: Laura
• Total Time: 31 minutes
• Yield: 16 cookies 1x

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Description

Flourless peanut butter cookies loaded with Easter candy and topped with gooey marshmallow Peeps.

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Ingredients

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2 cups creamy peanut butter

1 ¼ cups coconut sugar

2 teaspoons baking soda

2 large eggs

1 tablespoon pure vanilla extract

¾ cup Reese’s Pieces (preferably eggs)

1 heaping cup coarsely chopped Reese’s white peanut butter eggs (or other shapes)

2/3 cup carob or dark chocolate chips

16 Peep chicks, plus more to use as glue, if needed

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Instructions

Preheat oven to 350 degrees F/325 degrees F convection.  Line two baking sheets with parchment.

In a large bowl, stir together peanut butter, sugar, baking soda, eggs, and vanilla until fully combined.  Stir in Pieces, eggs, and chips until combined.  Divide the dough into 16 equal portions and form into slightly flattened balls.

Place well spaced on the baking sheet and bake for 12 minutes.  Remove from the oven and place a Peep chick on each cookie.  Return to the oven for about 4 minutes more until cookies are golden brown but still soft and Peeps are melted.  Serve warm.

If Peeps are not sticking, place four or so Peeps in a microwave safe bowl and microwave on high for about 20 seconds until puffed.  Use to adhere the Peep chick to the cookie.

Cookies may be stored in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 16 minutes