Introduction
Spring is here, and with it comes Easter and all the delicious treats that come with it. And what better way to celebrate than with a 38-ounce bag of Reese’s Peanut Butter Cup Eggs? These delectable treats are the perfect combination of smooth milk chocolate and creamy peanut butter, and they make for the perfect addition to any Easter candy dish. But why stop at just eating them straight out of the bag? In this blog post, we’ll explore two different recipes that incorporate these Easter eggs in fun and creative ways.
Recipe 1: Reese’s Peanut Butter Cup Egg Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag of Reese’s Peanut Butter Cup Eggs, chopped
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped Reese’s Peanut Butter Cup Eggs.
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 cookie
Calories: 180
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 100mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g
Cooking Time
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Equipment
- Large mixing bowl
- Separate mixing bowl
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions
These Reese’s Peanut Butter Cup Egg Cookies are perfect for sharing with friends and family during Easter gatherings. Serve them as a sweet treat after an Easter brunch or dinner, or pack them up in a cute gift bag for a delicious Easter gift.
Variations
If you’re feeling extra decadent, try adding a layer of melted chocolate on top of the cookies before serving. You can also experiment with different types of Reese’s Peanut Butter Cup Eggs, such as the white chocolate or dark chocolate varieties.
Substitutions
If you don’t have any Reese’s Peanut Butter Cup Eggs on hand, you can substitute them with regular Reese’s Peanut Butter Cups. You can also substitute the all-purpose flour with gluten-free flour for a gluten-free version of the recipe.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Tips
- Don’t overmix the dough, as this can result in tough cookies.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before baking.
- Chop the Reese’s Peanut Butter Cup Eggs into small pieces for even distribution throughout the cookie dough.
Frequently Asked Questions
Can I use a different type of candy in this recipe?
Yes, you can substitute the Reese’s Peanut Butter Cup Eggs with any type of candy that you like.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Just shape the dough into balls and freeze on a baking sheet before transferring to a freezer-safe container.
Recipe 2: Reese’s Peanut Butter Cup Egg Milkshake
Ingredients
- 3 cups vanilla ice cream
- 1/2 cup milk
- 1/2 cup chopped Reese’s Peanut Butter Cup Eggs
- Whipped cream, for topping
- Mini Reese’s Peanut Butter Cup Eggs, for topping
Instructions
- In a blender, blend together vanilla ice cream, milk, and chopped Reese’s Peanut Butter Cup Eggs until smooth.
- Pour into a tall glass.
- Top with whipped cream and mini Reese’s Peanut Butter Cup Eggs.
Nutritional Information
Serving Size: 1 milkshake
Calories: 650
Total Fat: 37g
Saturated Fat: 19g
Trans Fat: 1g
Cholesterol: 95mg
Sodium: 300mg
Total Carbohydrates: 68g
Dietary Fiber: 2g
Sugars: 60g
Protein: 11g
Cooking Time
Prep Time: 5 minutes
Total Time: 5 minutes
Equipment
- Blender
- Tall glass
Serving Suggestions
This Reese’s Peanut Butter Cup Egg Milkshake is the perfect indulgent treat for Easter. Serve it as a dessert after an Easter dinner, or enjoy it as a sweet afternoon snack.
Variations
If you’re feeling extra indulgent, try adding a scoop of peanut butter to the milkshake for an extra creamy and nutty flavor. You can also experiment with different types of ice cream, such as chocolate or peanut butter.
Substitutions
If you don’t have any Reese’s Peanut Butter Cup Eggs on hand, you can substitute them with regular Reese’s Peanut Butter Cups. You can also substitute the vanilla ice cream with any flavor of ice cream that you like.
Storage
This milkshake is best enjoyed immediately after making it.
Tips
- Use a high-speed blender for a smooth and creamy milkshake.
- Top the milkshake with a drizzle of chocolate syrup for extra indulgence.
- For a thicker milkshake, add more ice cream.
Frequently Asked Questions
Can I make this milkshake without a blender?
Unfortunately, a blender is necessary to make this milkshake. However, you can try using a food processor or immersion blender if you don’t have a traditional blender.
Can I use a different type of candy in this recipe?
Yes, you can substitute the Reese’s Peanut Butter Cup Eggs with any type of candy that you like.
Conclusion
Reese’s Peanut Butter Cup Eggs are the perfect addition to any Easter candy dish, and these two recipes take them to the next level. Whether you’re in the mood for a sweet and chewy cookie or a creamy and indulgent milkshake, these recipes are sure to satisfy your Easter cravings. So go ahead and stock up on those Reese’s Peanut Butter Cup Eggs – you won’t regret it!