Rating: 4 stars
32 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
  • 32 Ratings

Gallery

Credit: Grace Elkus

Recipe Summary

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
24 large cookies, or 48 small
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 until golden at the edges, 20-22 minutes. 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.

Nutrition Facts

330 calories; fat 17g; saturated fat 4.5g; cholesterol 15mg; sodium 300mg; protein 8g; carbohydrates 39g; sugars 25g; fiber 2g; iron 2mg; calcium 43mg.
Advertisement