Using Up Leftover Candy: Reeces Peanut Butter Egg Cookies

My husband found this recipe on the all knowing magical cougarboard.com. One of the fellow cougar boarders  found this on Picky Palate, and my husband and I agreed they needed to be made. As you can see, most of our leftover Easter Candy is Reece's Peanut Butter Cup Eggs. I think between my husband and I, we bought 6 packages of them. Anyway, these are diet buster cookies, but definitely worth it!

Reeses Peanut Butter Egg Cookies

from Picky Palate

2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
3 Tablespoons corn syrup
2 large eggs plus 1 egg white
1 Tablespoon pure vanilla extract
3 1/2 Cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs 


Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy.  Beat in eggs and vanilla until well combined.
In a large bowl, mix the flour, baking soda and salt.  Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs.  Mix only until just combined.  Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes until just turning golden around edges.  Let cookies cool for 5 minutes before transferring to a cooling rack. Makes 4 dozen cookies