Peanut Butter Roll-Out Sugar Cookies with Reese's Mini Eggs

These peanut butter roll-out cookies take Easter treats to the next level—soft, nutty, and packed with crunchy Reese’s Mini Eggs for the ultimate sweet-and-salty bite!

Peanut Butter Roll-out Sugar Cookies with Reese's Mini Eggs

Yields 12 cookies

Ingredients

• 1 cup unsalted butter, cold and cubed

• 3/4 cup sugar

• 1/4 cup brown sugar (packed)

• 1/2 cup creamy peanut butter

• 1 large egg

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 3/4 teaspoon salt

• 1/8 teaspoon baking powder

• 3/4 cup Reese’s Peanut Butter Mini Eggs

Instructions

1. In a large bowl, cream together butter, sugar, and brown sugar until smooth.

2. Mix in peanut butter, then add the egg and vanilla extract.

3. In a separate bowl, whisk together flour, salt, and baking powder.

4. Gradually add dry ingredients to the wet mixture, mixing until just combined.

5. Gently fold in the Reese’s Peanut Butter Mini Eggs, ensuring even distribution. Tip: I let my KitchenAid break up the pieces while they mixed in.

6. Roll out the dough and refrigerate for 1–2 hours.

7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

   Cut into desired shapes and bake for 10–12 minutes.

Royal icing idea: Vanilla icing would pair well with this recipe. If you have chocolate extract, that could also add a fun element to your icing.

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If you love peanut butter treats, you'll surely enjoy this peanut butter roll-out sugar cookie with Reese's mini eggs recipe!

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Looking for more recipes? Check-out Cookie Curator's original sugar cookie recipe here! Find more deliciously perfect roll-out sugar cookie recipes on the Cookie Curator blog. For all of the Cookie Curator tips and tricks on royal icing, check out the highly-rated Royal Icing Master Class!