Chocolate Reese's Peanut Butter Egg Cookies

Good morning! Happy Weekend! If you are anything like me you bought a little too much candy and are now getting perhaps a little tired of the Peeps and the Reese's Peanut Butter Eggs?

I haven't come up with a dessert yet for the Peeps but I can help you with the peanut butter eggs, by using them as a simple addition to these scrumptious chocolate cookies!

The recipe is adapted from a one of the most talented and easy to cook with people, Ina Garten, otherwise known as the Barefoot Contessa.

 It is from her cookbook Foolproof. I have made several changes, so if you want the original recipe just follow the link above, where you will find this as well as many other delicious recipes.

Chocolate Reese's Peanut Butter Egg Brownie Cookies

Adapted from Ina Garten recipe in Family Circle Magazine

Ingredients

6 tablespoon unsalted butter

12 oz of 60% chocolate chips divided

2 oz. unsweetened chocolate

2 large eggs

1 tablespoon instant coffee granules

2 teaspoons vanilla bean paste

3/4 cup sugar

1/3 plus 1 tablespoon flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup of Reese's Peanut Butter Eggs chopped

Preheat oven to 325. Line baking sheets with Silphat or parchment paper. Set aside.

In a bowl over simmering water melt the butter, the unsweetened chocolate and 6 ounces of the chocolate chips. Stir occasionally. Once melted set aside to cool for 15 minutes.

In a bowl combine the flour, salt and baking powder, set aside.

In the bowl of an electric mixer beat the eggs, coffee, and vanilla until just combined. Then add the eggs. Mix on medium to high speed until the batter is thick, about 2-3 minutes. 

With the mixture on low, add the COOLED chocolate. Then add the flour/salt mixture and fold into the chocolate mixture. Do not stir! You will break down the egg mixture.

In a separate bowl combine the remaining 6 ounces of chocolate chips and the peanut butter eggs, add 1 tablespoons of flour and mix to coat.

Add the chip/peanut butter egg mixture to the batter and fold into the mixture. Again, do not stir. 

With a medium cookie scoop, drop rounded mounds onto cookie sheets. Bake for 15 minutes and no more. Let cookies cool on sheets. Pour a glass of milk and enjoy one or more!

NOTE: I baked one pan at a time and notices that the cookies baked first came out with a different appearance than the ones that sat, they has more of a shine and seems lighter.

What do you think? Will you try them?

Enjoy the cookies and enjoy your weekend!!!!

Linking to:
Rattlebridge Farm
I Should be Mopping the Floors
Savvy Southern Style