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