Skip to main content

Peanut Butter Easter Bonnets


9 Min.
1 Hr.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 1/2 cup
    butter or margarine (1 stick), softened and divided
  • 1/2 cup
  • 2 Tbsps
    light corn syrup
  • 1
  • 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
  • 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
  • 1/2 tsp
    vanilla extract
  • 1-1/2 cups
    powdered sugar

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

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.

Additional questions?