Peanut Butter Easter Bonnets

Details

Time
3 hours 30 minutes
Skill Level
Expert
Yields
42 cookies

Dress your Easter cookies to impress with this creative recipe. These peanut butter cookies look even cuter with bonnets made from REESE'S Peanut Butter Cup Miniatures. They're perfect for an Easter lunch, or to give as a cute and sweet gift. 

Ingredients & Directions

Prep Time
1 hour
Bake Time
9 minutes
Cool Time
1 hour 30 minutes
Chill Time
30 minutes

Ingredients

  • 1/2 cup

    butter or margarine (1 stick), softened and divided

  • 1/2 cup

    sugar

  • 2 Tbsps

    light corn syrup

  • 1

    egg

  • 1/2 tsp

    vanilla extract

  • 1-2/3 cups

    REESE'S Peanut Butter Chips (10 oz pkg.), divided

  • 1 cup

    all-purpose flour

  • 1 tsp

    baking soda

  • 1/4 tsp

    salt

  • 42

    REESE'S Peanut Butter Cup Miniatures

  • 1/4 cup

    sugar, additional for rolling

  • Frosting and small candies for decorating, etc.

  • Prepare Peanut Butter Glaze

  • 1/2 cup

    REESE'S Peanut Butter Chips (reserved from cookie)

  • 1/4 cup

    milk

  • 1/2 tsp

    vanilla extract

  • 1-1/2 cups

    powdered sugar

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
mixing bowl
mixing bowl
mixer
mixer
microwave-safe bowl
microwave-safe bowl
microwave
microwave
refrigerator
refrigerator
cookie sheet
cookie sheet
wire rack
wire rack
1

Beat 6 tablespoons butter and 1/2 cup sugar in mixer bowl until well blended. Add corn syrup, egg and vanilla; blend well.

2

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.

3

Stir together flour, baking soda and salt; add peanut butter mixture, blending well. Refrigerate 30 minutes or until firm enough to handle.

4

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.

5

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.

6

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.

Additional questions?