Reese’s Egg Cookies
Reese’s Egg Cookies is a easy American recipe that serves 12. 120 calories per serving. Recipe by I'm Hungry For That on YouTube.
Prep: 15 min | Cook: 8 min | Total: 33 min
Cost: $11.62 total, $0.97 per serving
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
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
Add egg and vanilla
Crack the egg into the bowl, add the vanilla extract, and mix until just incorporated.
Time: PT2M
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
Portion dough
Using a tablespoon measure, scoop out dough and roll quickly between your palms to form smooth balls.
Time: PT5M
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Peanuts, Wheat
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Brown Sugar: White sugar + molasses
- Instead of Granulated Sugar: Coconut sugar
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Vanilla Extract: Almond extract
- Instead of All-Purpose Flour: Whole wheat flour (will make cookies denser)
- Instead of Baking Soda: Baking powder (1/3 tsp)
- Instead of Reese's Peanut Butter Eggs: Reese's Peanut Butter Cups (cut in half), Other peanut‑butter candies
Equipment Needed
- Mixing Bowl
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Cream butter and sugars until light and fluffy
- Bake at 350°F for exactly 8 minutes; do not over‑bake
Chef Tips from the Video
- Use room‑temperature butter for a smoother creaming process
- For extra peanut‑butter flavor, sprinkle a pinch of crushed peanuts on top before baking
- If you prefer a softer cookie, reduce bake time by 30 seconds.
Troubleshooting
Cookies spread too much and become thin
Chill the dough balls for 10‑15 minutes before baking or add an extra tablespoon of flour.
Candy melts and runs off the cookie
Place the Reese's Egg on the dough after a brief chill, or use a slightly larger candy that can hold its shape.
Cookies are pale and under‑cooked
Add 1‑2 more minutes to the bake time, checking that edges turn golden.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Can sit at room temperature for up to 3 days in a sealed container.
Make-Ahead Tips
- The dough can be refrigerated, covered, for up to 24 hours before baking
- Baked cookies freeze well; reheat briefly in a 300°F oven for a soft‑chewy texture
Frequently Asked Questions
What is the cultural significance and history of Reese's Peanut Butter Egg Cookies in American holiday baking?
Reese's Peanut Butter Egg Cookies blend two beloved American treats—the classic peanut‑butter cup and the festive chocolate egg—making them a popular novelty for Easter, Halloween, and other holiday celebrations where candy‑themed desserts are cherished.
What are the traditional regional variations of peanut‑butter egg cookies in the United States?
While the basic cookie is consistent nationwide, some regions add a drizzle of melted chocolate or sprinkle sea salt on top. In the Midwest, bakers sometimes fold chopped peanuts into the dough for extra crunch.
How is the authentic traditional way to serve Reese's Peanut Butter Egg Cookies in American households?
They are typically served at room temperature on a decorative platter, often alongside other candy‑topped cookies and a glass of cold milk, making them a fun treat for parties and family gatherings.
What occasions or celebrations are Reese's Peanut Butter Egg Cookies traditionally associated with in American culture?
These cookies are especially popular during Easter, Halloween, and springtime candy‑exchange events, but they also appear at birthday parties and casual get‑togethers because of their eye‑catching candy topping.
What makes Reese's Peanut Butter Egg Cookies special or unique in American dessert cuisine?
The combination of a soft, buttery cookie base with a whole candy egg on top creates a textural contrast—crunchy candy, chewy cookie, and creamy peanut butter—making the cookie both visually striking and flavor‑rich.
What are the most common mistakes to avoid when making Reese's Peanut Butter Egg Cookies?
Common errors include over‑mixing the dough, which can make cookies tough, and baking longer than 8 minutes, which can cause the candy to melt and the cookie edges to burn. Also, using melted butter instead of softened butter leads to a greasy texture.
Why does this Reese's Peanut Butter Egg Cookies recipe use baking soda instead of baking powder?
Baking soda reacts with the acidic components in the brown sugar and vanilla, giving the cookies a slight rise and a tender crumb, whereas baking powder would produce a more cake‑like texture that isn’t desired for this thin, crisp‑edge cookie.
Can I make Reese's Peanut Butter Egg Cookies ahead of time and how should I store them?
Yes, you can bake the cookies a day ahead. Store them in an airtight container at room temperature for up to three days, or freeze them for up to two months. Thaw at room temperature before serving.
What texture and appearance should I look for when making Reese's Peanut Butter Egg Cookies?
The edges should be lightly golden, the centers soft, and the Reese's Egg should be set but still glossy. The cookie should be slightly puffed around the candy, not flat.
How do I know when Reese's Peanut Butter Egg Cookies are done cooking?
When the cookie edges turn a light golden brown and the candy on top is firm to the touch but not melted, the cookies are done. Remove them promptly to avoid over‑baking.
What does the YouTube channel I’m Hungry For That specialize in?
The YouTube channel I’m Hungry For That focuses on quick, approachable home‑cooking videos that often feature fun twists on classic treats, with an emphasis on clear step‑by‑step instructions for beginner cooks.
How does the YouTube channel I’m Hungry For That’s approach to American snack recipes differ from other cooking channels?
I’m Hungry For That prioritizes minimal ingredient lists and short bake times, delivering snack‑size recipes that can be made in under 30 minutes, whereas many other channels focus on more elaborate or time‑intensive desserts.
Last updated: August 29, 2026
