Easy Choco-Peanut Butter Easter Cookies

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Every year a sweet friend of mine opens up her home to a bunch of friends to host the Annual Friends Easter Egg hunt in her backyard. And being in our corner of Texas, no Easter egg hunt is ever complete without cascarones.


Before the kids head out to the back, they attack a table laden with tasty snacks and Easter-themed treats. Most often than not, I take my improvised peanut butter-hazelnut-chocolate topped cookie recipe that has been a favorite for a good number of years now.

Easy Choco-Peanut Butter Easter Cookies.

These are so easy to make. One year I tried to make these healthier and swapped the butter for applesauce. While the cookies tasted just as good the texture was more sponge-like than crumbly so that year we called these Choco-Peanut Butter Easter Bars.

And the chocolate eggs can be a brand of your choosing, but our personal favorites are the creamy rich Lindt Lindor chocolate eggs or the Kinder mini eggs.

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Easy Choco-Peanut Butter Easter Cookies

Out of preference, all the ingredients used were organic. You can choose either way.

Course: Cookies

Author: Marina J (Mommy Snippets)

Ingredients

• 1/2 cup peanut butter
• 1/4 cup Noccialata hazelnut spread
• 1/2 cup softened butter
• 1/2 cup sugar not brown
• 1 egg
• 2 tbsps milk
• 1 tsp vanilla extract
• 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 pack of mini chocolate Easter eggs
• Few drops of red coloring mixed in granulated sugar to get pink tinged sugar granules.

Instructions

1. Preheat the oven to 375 degrees F.
2. In a bowl, mix together the dry ingredients-flour,salt, and baking soda. Set aside.
3. In your mixing bowl, mix the butter, chocolate hazelnut spread and peanut butter till well blended.
4. Add the sugar + egg and mix for another minute
5. Add to this mix, the milk and vanilla. Mix well.
6. Gradually add the dry ingredients and mix.
7. Now make small 1 inch sized balls and lightly roll, to coat, each ball in the colored granulated sugar.
8. On a pre-prepared cookie sheet (line with parchment paper), place each cookie dough ball with 1/2 an inch distance between each.
9. Bake the cookies for 10 minutes or until golden brown. (I prefer baking these for a good 10 minutes to get the cookies nice and crunchy.)
10. Take the tray(s) out of the oven and quickly but gently press a mini chocolate eggs into the center of each cookie.
11. Now all you have to do is wait till the cookies cool. (If you do eat them straight out of the oven, the chocolate eggs will be gooey at the bottom. If this is something you love, then go right ahead!)
12. Enjoy!

These would make great neighbors gifts if served on these beautiful Easter serving dishes or even a treat you could put out on the table when family and/or friends come over for your Easter meal.

For more creative Easter and spring ideas, visit a few of my favorite bloggers:

• How to Dye Your Easter Eggs with Natural Dyes by Confessions of an Overworked Mom
• How to Marble Easter Eggs With This Nail Polish Hack by The Socialite’s Closet
• How to Make a Really Cute Flower Wall Clock by How Was Your Day?
• Easter Coloring and Puzzle Fun for Kids by Day by Day in Our World
• Washcloth Bunny Easter Egg Holder by Mom on the Side
• Easter Basket Cake by Kids Fun Reviewed
• Rice Krispie Easter Egg Bites by Mom Does it All
• Easter Chick Craft for Kids by Sincerely Mindy
• Chocolate Chip Cookie Dough Eggs by Sugar, Spice and Family Life
• Choco Peanut Butter Easter Cookies by Mommy Snippets
• Rustic Easter Wreath by Sweet Lil You
• Make Your Own Spring Sunshine Essential Oil Perfume by Style on Main
• Italian Easter Meat Pie by Upstate Ramblings
• Jellybean Bark by Savvy Saving Couple

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