Okay, hear me out. Peanut butter cup cookies are already elite, right? But this year, I decided to give them an Easter glow-up. I swapped the usual mini peanut butter cups for Reese’s Eggs, and you guys—it changed the game. I mean, we all know the seasonal Reese’s shapes are simply better. It’s the chocolate-to-peanut butter ratio. It’s the soft texture. It’s the overall vibe.
This is your perfect little sweet treat to whip up for Easter. They’re soft, peanut buttery, and have that melty, gooey chocolate-peanut butter center that just screams spring joy. I’ve already made them twice this month, and yes, I will absolutely be making them again when the Christmas trees drop in December (TBD how I’ll shape the cookies like trees, but I have time). For now, let’s celebrate Easter in the yummiest way possible.
Ingredients:
unsalted butter (softened):
Butter is the base of any good cookie, and in this recipe, it brings richness and a melt-in-your-mouth texture. Using unsalted butter gives you full control over the final salt level. Make sure it’s softened so it creams smoothly with the sugars.light brown sugar:
Brown sugar is the key to a soft and chewy cookie. It adds moisture thanks to the molasses and brings a deeper, more caramel-like sweetness. It also helps the cookies stay soft for days after baking.granulated sugar:
This works with the brown sugar to create balance in sweetness and texture. It helps give the cookies a light structure and adds a subtle crisp edge. Rolling the dough in extra sugar also adds a sweet sparkle.large egg:
Eggs bind everything together and bring moisture and structure to the dough. One egg is all you need for a tender, chewy cookie. Make sure it’s at room temperature so it incorporates evenly into the batter.vanilla extract:
Vanilla rounds out the flavor and brings warmth and depth to the cookies. It’s a small but mighty ingredient that elevates the overall taste. Always use real vanilla extract for the best results!creamy peanut butter:
This is where the magic happens. Peanut butter gives the cookies that classic nutty flavor and contributes to the soft, dense texture we all love. Use a traditional creamy peanut butter (like Jif or Skippy) for best results.all-purpose flour:
Flour provides structure and ensures the cookies don’t spread too much. It balances the moisture from the butter, sugar, and peanut butter. Make sure to spoon and level your flour so you don’t accidentally overdo it.baking powder:
This helps the cookies puff up slightly and hold their shape. It gives the cookies a soft rise without making them cakey. Don’t swap for baking soda—they’re not interchangeable here!fine grain salt:
Salt is essential in baking, especially when working with sweet ingredients. It sharpens all the other flavors and prevents the cookies from tasting flat. Just a pinch goes a long way.Reese’s Eggs (snack size):
These are the Easter showstoppers! Pressed into each cookie while still warm, they melt slightly and create that gooey, chocolate-peanut butter center. The pastel wrappers also make these cookies festive and fun.
Why You’ll Love This Recipe for Easter
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They’re festive without the fuss. No food dye, no piping, no complicated decorations. Just a cute cookie topped with a pastel-wrapped Reese’s egg.
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The texture is a dream. Soft and chewy cookie base, plus that melty chocolate-peanut butter egg right on top? Unreal.
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They’re nostalgic, but better. If you’ve ever had peanut butter blossoms around the holidays, this is like the glow-up version.
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Make-ahead friendly. Bake them ahead, freeze them, pop them out when you need them. Holiday stress? We don’t know her.
- Kid (and adult) approved. These are always the first to go at family gatherings. Every time.
🧁 Equipment You’ll Need
You don’t need any fancy tools to make these Easter peanut butter cup cookies, just your baking basics!
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Mixing bowls – One for dry ingredients and one for wet. If you’re using a stand mixer, you’re golden.
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Hand or stand mixer – Makes creaming the butter and sugar a breeze. But if you’re old-school and want an arm workout, a sturdy spoon and some elbow grease will work too.
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Cookie scoop or tablespoon – For evenly portioned dough, so the cookies bake evenly.
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Baking sheet – Lined with parchment paper or a silicone baking mat. These cookies bake best with a little buffer underneath!
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Wire cooling rack – Helps cool the cookies quickly without getting soggy bottoms.
🔁 Substitutions & Modifications
Don’t worry if you’re out of something – there are a few ways to make these work with what you’ve got on hand!
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Peanut Butter:
Stick with traditional creamy peanut butter like Jif or Skippy. Natural peanut butters (the kind you stir) can separate too much and mess with the texture, but if you want to use natural, just make sure it’s super well mixed. -
Reese’s Eggs:
No eggs? No problem. Use mini Reese’s cups, hearts, trees, or even full-size Reese’s cut in half! They all work beautifully depending on the season. For a twist, try dark chocolate or white chocolate Reese’s. -
Butter:
You can use salted butter in a pinch—just reduce the added salt to a tiny pinch or skip it entirely. If you’re dairy-free, a plant-based butter stick works well too. -
Gluten-Free Option:
Swap the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). The cookies will be slightly softer but still delicious. -
Egg-Free Version:
You can try a flax egg (1 tbsp ground flax + 2.5 tbsp water), though texture may vary slightly. I haven’t tested it for this exact recipe, but it works in similar cookie doughs! -
No Mixer?
If you don’t have a hand or stand mixer, just make sure your butter is super soft and mix everything together with a wooden spoon or spatula. It takes more time, but it works!
Easter Peanut Butter Cup Cookies with Reese’s Eggs – Easy & Festive Treat
Ingredients
- ½ cup unsalted butter, stened 1 stick
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar plus more for rolling
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup creamy peanut butter I used Jif
- 11/2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine grain salt
- 32 Reese’s mini eggs unwrapped
Instructions
- Cream your butter + peanut butter: In the bowl of a stand mixer or with a hand mixer, beat the softened butter and creamy peanut butter together on medium speed for 1–2 minutes until smooth and fully combined. Scrape down the sides as needed.
- Add sugars: Add the brown sugar and granulated sugar to the bowl. Beat for another 1–2 minutes until the mixture is light and fluffy.
- Add egg + vanilla: Crack in the egg and pour in the vanilla extract. Beat again for 1 minute until fully incorporated.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the wet mixture and mix until just combined. Don’t overmix!
- Shape + chill: Scoop about 1 tablespoon of dough and roll it into a short log shape (to match the egg!). Roll each piece in granulated sugar and place on a parchment-lined baking sheet. Chill the dough in the fridge for 30 minutes to help them hold their shape.
- Preheat + prep: Preheat your oven to 350°F (180°C). While the cookies chill, unwrap your Reese’s eggs so you’re ready to go when they come out of the oven.
- Bake: Bake cookies for 10–12 minutes. The edges will look set, but the centers might still be soft—that’s what we want!
- Top with eggs: Immediately after removing them from the oven, gently press a Reese’s egg into the center of each cookie. It should sit snugly but don’t push so hard that it cracks the cookie.
- Cool: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Let cool completely before storing (or devouring).
Video
Nutrition
Tips, Tricks, & Modifications
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Chill the dough: It helps keep the shape and prevents spreading. Don’t skip it!
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Make them mini: You can make smaller cookies and use chopped mini Reese’s eggs or even Reese’s Pieces.
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Swap the peanut butter: Try almond or sunflower seed butter for a twist (just watch for texture differences).
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Add chocolate chips: Stir ½ cup of mini chips into the dough for double the chocolate goodness.
Storage Instructions
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Store: Keep cookies in an airtight container at room temp for up to 4 days.
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Fridge: Store in the fridge for up to 1 week. Bring to room temp before serving for best texture.
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Freeze: Freeze baked cookies (with eggs pressed in) in a single layer for 1 hour, then transfer to a zip-top freezer bag. They keep for 2–3 months. Thaw at room temp.
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Reheat: Warm in the microwave for 8–10 seconds to soften the cookie and slightly melt the Reese’s again. Yum.
Conclusion
These Easter Peanut Butter Cup Cookies are the cutest, easiest treat you can whip up for spring, and honestly, they’re just plain fun to make. They’re soft, sweet, and a total crowd-pleaser. Whether you’re baking for your family brunch, bringing a tray to work, or just treating yourself (as you should), these are it.
If you try this recipe, tag me on Instagram @munchiesbymallory! I LOVE seeing your recreations. And if you’re into holiday baking, check out my other easy desserts while you’re here. Happy Easter and happy baking!
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