Chocolate Chip Cookie Nests with Reese's Milk Chocolate Peanut Butter Eggs

When it comes to Easter treats...I need chocolate -

no jelly beans - no malted things - just chocolate

and if it has peanut butter even better!

Surprisingly I have not eaten every single one of these cookies...

I have a weakness - an edible and sentimental one for Reese's.

First, I plain love them! 

Second, I know to this day I can go to my parents house

and there will be ice cold Reese's Peanut Butter Cups in the refrigerator. 

I am in charge of cookies for the Bunny Brunch coming up at my daughter school...and my daughter had some grand ideas about what she wanted me to make (seriously where do they get these ideas!?)...but instead I made these and she loves them..I love them..we all love them...and they are EASY!

You have 2 options for these cuties:

You can used pre-made refrigerated cookie dough

(I like Simply Cookies by Pillsbury when I use pre-made dough)

OR

Use your favorite Chocolate Chip Cookie recipe

INGREDIENTS
(Homemade cookies - skip to below for the Bake It for the Simply Cookies dough)
makes about 2 dozen+
Reese's Milk Chocolate Peanut Butter Eggs
2 1/4 cups all-purpose flour
1 teaspoon sea salt (or table salt)
1 teaspoon baking soda
1 cup, softened butter  
3/4 cup sugar 
3/4 cup brown sugar packed
2 eggs
1 Tablespoon pure vanilla extract
1 Cup +/- chocolate chips (dark, semi sweet or mini)
1 cup (or less) flake coconut

BAKE IT!

• Grease a mini muffin pan (or use liners). I used Baker's Joy to spray my pan  
• Preheat oven to 350F
• Combine flour, salt and baking soda in a medium bowl
• In a mixing bowl, combine softened butter, brown sugar and granulated sugar
• Add eggs
• Add vanilla
• Add dry ingredients to the wet ingredients a little at a time
• Stir in chocolate chips to combine. 
• In a mini muffin pan, place a little less that 1 tablespoon of dough in each cup
• Bake at 350 for about 10 minutes - watch the time - each oven is different! 
• Unwrap the Reese's Milk Chocolate Eggs while the cookies bake
• Remove from oven and do not set atop the stove  - place pan on a cooling rack.
• Let the cookies cool for about 3 minutes.
• Sprinkle the coconut atop each cookie and then gently press the Reese's egg into the center of the cookie - the coconut makes a nest for the egg!

BAKE IT - USING SIMPLY COOKIES
(in the refrigerated section with the cookie dough)

• Grease a mini muffin pan (or use liners). I used Baker's Joy to spray my pan.
• Preheat to 350F
• Cut each of the Simply Cookies in half.
• In a mini muffin pan, place one half of the dough in each cup
• Bake at 350 for about 10 minutes - watch the time - each oven is different! 
• Unwrap the Reese's Milk Chocolate Eggs while the cookies bake 
• Remove from oven and do not set atop the stove  - place pan on a cooling rack. 
• Let the cookies cool for about 3 minutes. 
• Sprinkle the coconut atop each cookie and then gently press the Reese's egg into the center of the cookie - the coconut makes a nest for the egg!

NOTE!!!! You do not have to add coconut on all of the cookies -

because believe it or not some people do not like coconut (gasp!)!

So, what do you think?

Super easy to make...and super cute...

and most importantly super yummy! 

Serve them on a bed of coconut and enjoy!

Do you have a favorite Easter Treat?  

This post is written and created at 504 Main by Holly Lefevre