Peanut Butter Easter Bonnets
Details
- Timing
- Timing
- Total:
- 3 Hr. 30 Min.
- Bake:
- 9 Min.
- Prep:
- 1 Hr.
- Skill Level:
- Expert
- Yields:
- 42 cookies
So festive and sweet, you'll want to make this Peanut Butter Easter Bonnets recipe every year with a hidden REESE'S Peanut Butter Cup Miniature on every cookie! These cookies are dressed to impress with the timeless flavor of our peanut butter blossom cookie recipe, topped with a peanut butter glaze and candies for decorating. Make it a family affair and have the kids or grandkids pitch in to help decorate! This quick and easy Peanut Butter Easter Bonnet recipe adds a touch of wonder to your Easter celebration. We've got many fun, yummy treat inspirations to brighten spirits at Easter, such as these 8 Easter treats that are quick and easy to bake.
Ingredients & Directions
- Prep Time
- 1 hour
- Bake Time
- 9 minutes
- Cool Time
- 1 hour 30 minutes
- Chill Time
- 30 minutes
Ingredients
-
1/2 cupbutter or margarine (1 stick), softened and divided
-
1/2 cupsugar
-
2 Tbspslight corn syrup
-
1egg
-
1/2 tspvanilla extract
-
1-2/3 cupsREESE'S Peanut Butter Chips (10 oz pkg.), divided
-
1 cupall-purpose flour
-
1 tspbaking soda
-
1/4 tspsalt
-
1/4 cupsugar, additional for rolling
-
Frosting and small candies for decorating, etc.
-
Prepare Peanut Butter Glaze
-
1/2 cupREESE'S Peanut Butter Chips (reserved from cookie)
-
1/4 cupmilk
-
1/2 tspvanilla extract
-
1-1/2 cupspowdered sugar
Step-By-Step Directions
oven
mixing bowl
mixer
microwave-safe bowl
microwave
refrigerator
cookie sheet
wire rack
Beat 6 tablespoons butter and 1/2 cup sugar in mixer bowl until well blended. Add corn syrup, egg and vanilla; blend well.
Set aside 1/2 cup peanut butter chips for glaze. Place remaining chips and remaining 2 tablespoons butter in medium-microwave safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Blend into butter mixture.
Stir together flour, baking soda and salt; add peanut butter mixture, blending well. Refrigerate 30 minutes or until firm enough to handle.
Remove wrappers from peanut butter cups. Heat oven to 350°F. Shape dough into 42 balls (about 1 inch each); roll in sugar. Place on ungreased cookie sheet.
Bake 9 to 11 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Place peanut butter cup upside-down on center of each cookie so that bottom of peanut butter cup can be seen. (Do NOT press cup into cookie; heat from cookie will melt peanut butter cup enough so that it will stick when cool). Cool completely.
Place sheet of waxed paper under cooling rack. Prepare Peanut Butter Glaze. One cookie at a time, completely cover top and sides of peanut butter cup with about 1 teaspoon glaze, allowing glaze to run onto brim of cookie hat. Use small knife or spatula to evenly spread glaze on cookie hat brim. (If glaze begins to get too thick to easily use, heat in microwave at Medium several seconds to soften). Allow glaze to set. Decorate as desired.
Prepare Peanut Butter Glaze:
Place remaining 1/2 cup peanut butter chips (reserved from cookie) and 1/4 cup milk in medium microwave-safe bowl. Microwave at Medium 1 minute; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Gradually add 1-1/2 cups powdered sugar, beating with whisk until smooth. Add additional milk, 1/2 teaspoon at a time, for desired consistency.
-
Nutrition FactsServings Per Container 42 servingsServing size 1 cookie (33g)Amount per servingCalories140% Daily Value*Total Fat 7g 9%Saturated Fat 4g 20%Trans Fat 0gCholesterol 15mg 5%Sodium 105mg 5%Total Carbohydrates 19g 7%Dietary Fiber 1g 4%Total Sugars 16gIncludes 15g Added Sugar 30%Protein 3gVitamin D 0 0%Calcium 11mg 0%Iron 0mg 0%Potassium 37mg 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include decorating icings or garnishes.
