Reese’s Egg Cookies

Ingredients

• 1 cup Unsalted Butter (softened at room temperature, not melted)
• 1 cup Brown Sugar (packed tightly)
• 1/2 cup Granulated Sugar (fine white sugar)
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla preferred)
• 2 cups All-Purpose Flour (sifted)
• 1 tsp Baking Soda (aluminum‑free preferred)
• 12 pieces Reese's Peanut Butter Eggs (mini eggs, whole, placed on top of each cookie)

Instructions

1. Cream butter and sugars

   Place the softened butter, brown sugar, and granulated sugar into a mixing bowl and beat with a rubber spatula until the mixture is light, fluffy, and fully combined.

   Time: PT5M

2. Add egg and vanilla

   Crack the egg into the bowl, add the vanilla extract, and mix until just incorporated.

   Time: PT2M

3. Incorporate dry ingredients

   Add the sifted all‑purpose flour and baking soda to the wet mixture. Stir until a soft dough forms; it will be slightly sticky.

   Time: PT3M

4. Portion dough

   Using a tablespoon measure, scoop out dough and roll quickly between your palms to form smooth balls.

   Time: PT5M

5. Add Reese's Egg topping

   Place one whole Reese's Peanut Butter Egg on top of each dough ball, gently pressing it down so it adheres.

   Time: PT2M

6. Bake cookies

   Arrange the topped dough balls on a parchment‑lined baking sheet, spacing them about 2 inches apart. Bake in a pre‑heated oven at 350°F for 8 minutes, or until the edges are lightly golden and the candy is just set.

   Time: PT8M

   Temperature: 350°F

7. Cool and serve

   Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely before serving.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

15g

Fat

6g

Fiber

0.5g