These candy-coated peanut butter Easter Egg Cookies are a colorful treat for holiday gatherings.
- 1 cup of smooth peanut butter
- 1 cup of margarine
- 1 cup of firmly packed brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups of flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 lb. dark chocolate coating wafers
- 1/4 lb. light chocolate coating wafers
- 1/4 lb. white chocolate coating wafers
- 1/4 lb. violet chocolate coating wafers
- 1/4 lb. pink chocolate coating wafers
Cream peanut butter and margarine on low in a large bowl.
Slowly add in the brown sugar until blended.
Add eggs and continue to beat on low until mixed completely.
Stir in the vanilla and blend well.
In a separate bowl, sift together the flour, salt and cinnamon.
Mix the dry ingredients into the peanut butter mixture.
Mix well, cover and refrigerate for one hour.
Preheat the oven to 375F degrees.
Shape the chilled dough into thick egg shapes.
Place the dough shapes on an ungreased cookie sheet.
Bake 8 minutes.
Cool on a wire rack.
Separate the colored wafers into microwavable bowls.
Melt each bowl of chocolate wafer individually for a minute in the microwave on the defrost setting; stir and microwave again in 30-second intervals, stirring each time, until wafers are completely melted.
Line a cookie sheet with parchment paper or foil.
Dip each cookie half-way into the desired melted chocolate color so that the entire bottom (the flat part of the cookie) is covered.
Place the cookie upside down on the prepared cookie sheet to let the coating cool and harden.
Once the coating is set, balance the cookie on a spoon and dip it completely into the melted chocolate so that the whole egg shape is covered.
Tap the spoon on the side of the bowl to remove excess coating and place the cookie, flat bottom side down, onto the prepared cookie sheet to cool.
Once the coating is hardened, decorate with Easter-themed sprinkles and toppings.
Makes approximately 16 eggs depending on the size.