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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)


  • 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.


  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!