Peanut butter and chocolate is one of our favorite flavor combinations. That dynamic duo can be enjoyed year-round, but at Easter time, you can up the ante by swapping out regular ol’ peanut butter cups for peanut butter cookie bars studded with mini Easter egg candies! (You can go for classic chocolate with a crisp sugary shell or the malted kind.) These bars are the perfect way to end brunch on a sweet note, or an excuse to buy up all the post-holiday sale candy. Have fun decorating with drizzles of colorful candy melts of your choice—preferably in perfect-for-spring pastels.
2 ¼ cups all-purpose flour
¾ teaspoon kosher salt
¾ teaspoon baking powder
½ teaspoon baking soda
¾ cup unsalted butter, softened
1 ¼ cups light brown sugar
2 large eggs
1 ½ teaspoon vanilla extract
1 ¼ cups creamy peanut butter
1 (9-ounce) bag mini Easter egg chocolate candies (such as Robin Eggs or Cadbury Mini Eggs)
+ Candy melts of your choice for decorating
This light 'n' airy dessert is chewy, crispy, and a little marshmallow-y.
An easy-yet-impressive centerpiece for an Easter dinner—or even a weeknight!
The only chocolate chip cookie recipe you'll ever need. Seriously!