- 1 16.3-ounce jar peanut butter (1¾ cups)
- 1 cup sugar
- ½ cup pure maple syrup
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 Reese’s Eggs, chopped
- sea salt, for sprinkling
- ¾ cup semisweet chocolate chips
- Adjust an oven rack to the upper-middle position and preheat the oven to 350°F. Line two un-rimmed cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, sugar, and maple syrup until creamy. Add the eggs one at a time, beating after each addition. Add the vanilla, beat to combine.
- In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, and salt. With the mixer at medium speed, gradually add the dry ingredients, mixing until a thick dough forms. Stir in the chopped Reese’s Eggs.
- Using an ice cream scooper, scoop the dough into 24 rounded cookies and drop onto the cookie sheets. Sprinkle each cookie with sea salt. Alternatively, you can create smaller cookies by forming smaller mounds.
- Place the cookie sheets with the unbaked cookies in the freezer for 15 minutes (this will help them keep their shape), then place in the oven and bake for 20-22 minutes, or until golden at the edges. Smaller cookies will need less time. Let cool completely.
- Meanwhile, melt the chocolate chips in a microwave-safe bowl, stirring in 30-second increments until smooth. Using the tip of a spoon or a piping bag, drizzle each cookie with the melted chocolate.