Peanut Butter Bird's Nest Cookies
Soft homemade peanut butter cookies topped with rich and creamy mini chocolate eggs. A festive spring or Easter treat!
Servings: 2 dozens
Calories: 90kcal
Ingredients
- 1 stick ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup brown sugar
- ½ cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 108 mini Cadbury eggs
Instructions
- Preheat oven to 350ºF.
- Prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, cream butter, peanut butter, brown sugar, and ¼ cup granulated sugar together until smooth with a hand mixer.
- Add vanilla and egg. Mix again.
- Add flour, baking powder, baking soda, and salt. Mix again until dough forms.
- Place remaining sugar in a small bowl.
- Roll dough into 1-inch balls and then roll them in sugar.
- Place sugar-covered balls on your prepared baking sheet.
- Bake cookies for 8-9 minutes or until the tops begin to crack.
- Remove cookies from oven, allow cookies to cool for about 5 minutes and then gently press three eggs into each cookie.
Notes
- Spray your measuring cup with nonstick spray before adding your peanut butter.
- Set your butter and egg out to bring them up to room temperature before using.
- Store leftover cookies at room temperature for up to three weeks.
Nutrition
Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 86mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 8g | Calcium: 11mg | Iron: 0.4mg