#yummyeaster

These Peanut Butter MandM Cookies are the perfect treat for Easter! They combine the rich and nutty flavor of peanut butter with the colorful and festive touch of M&M's candies. Easy to make and delicious to eat, these cookies will surely be a hit at any Easter celebration.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup M&M's candies spring colors. Additional M&M's for topping optional.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, mix together peanut butter, sugar, egg, and vanilla extract until well combined. Add all-purpose flour, baking soda, and salt. Mix until the dough forms. Fold in the M&M's candies. Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet. Repeat the process with the remaining dough, leaving some space between each cookie. Gently press each cookie with a fork to create a crisscross pattern. Optional: Place a few additional M&M's on top of each cookie for an attractive look. Bake the cookies for 8-10 minutes or until they are lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy these delightful Peanut Butter MandM Cookies as a tasty spring Easter dessert!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these delectable Surprise Easter Cookies this Easter! With each bite, these soft and chewy cookies are filled with chocolate mini eggs that will delight your taste buds. The pastel-colored sprinkles add a festive touch to these treats, making them ideal for Easter gatherings or a fun family baking activity.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed light brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups chocolate mini eggs. 1/2 cup pastel-colored sprinkles.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the flour and baking soda in a small bowl and mix them together. Put away. Softened butter, white sugar, brown sugar, and vanilla extract should all be mixed together in a large bowl until the mixture is smooth. One at a time, beat in the eggs until they are well mixed in. Mix the dry ingredients into the wet mixture little by little. Mix the chocolate mini eggs and pastel-colored sprinkles in slowly. Place round spoonfuls of cookie dough on baking sheets that have not been greased. Put them in the oven for 9 to 11 minutes, or until they turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

A delicious treat for the holidays are these Easter Oreo Cookie Eggs. These are the ideal addition to your Easter celebrations because they have a rich semisweet and white chocolate surrounding a crunchy Oreo cookie center.

Ingredients: 12 Oreo cookies. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. Assorted sprinkles for decorating. 12 plastic egg molds.

Instructions: Scrape off the cream filling after separating the Oreo cookies. Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Melt the semisweet chocolate and brush a thin layer inside each plastic egg mold. Half an Oreo cookie should be placed in each mold, gently pressed to cling to the melted chocolate. More melted semisweet chocolate should be added to each mold so that the Oreo cookie is fully covered. Chill the molds for approximately half an hour, or until the chocolate solidifies. The egg-shaped chocolates can be carefully taken out of the molds once the chocolate has set. Melt the white chocolate chips in 30-second increments while stirring in a different microwave-safe bowl until smooth. Let any excess white chocolate drip off after dipping each chocolate egg halfway into the liquid. Sprinkle a variety of sprinkles on top of the dipped eggs right away to prevent the white chocolate from setting. After decorating the eggs, place them on a tray lined with parchment paper and refrigerate for an additional thirty minutes. Your Easter Oreo Cookie Eggs are ready to eat once they have completely set!

Prep Time: 20 minutes

Cook Time: 10 minutes

A delicious treat for the holidays are these Easter Oreo Cookie Eggs. These are the ideal addition to your Easter celebrations because they have a rich semisweet and white chocolate surrounding a crunchy Oreo cookie center.

Ingredients: 12 Oreo cookies. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. Assorted sprinkles for decorating. 12 plastic egg molds.

Instructions: Scrape off the cream filling after separating the Oreo cookies. Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Melt the semisweet chocolate and brush a thin layer inside each plastic egg mold. Half an Oreo cookie should be placed in each mold, gently pressed to cling to the melted chocolate. More melted semisweet chocolate should be added to each mold so that the Oreo cookie is fully covered. Chill the molds for approximately half an hour, or until the chocolate solidifies. The egg-shaped chocolates can be carefully taken out of the molds once the chocolate has set. Melt the white chocolate chips in 30-second increments while stirring in a different microwave-safe bowl until smooth. Let any excess white chocolate drip off after dipping each chocolate egg halfway into the liquid. Sprinkle a variety of sprinkles on top of the dipped eggs right away to prevent the white chocolate from setting. After decorating the eggs, place them on a tray lined with parchment paper and refrigerate for an additional thirty minutes. Your Easter Oreo Cookie Eggs are ready to eat once they have completely set!

Prep Time: 20 minutes

Cook Time: 10 minutes