Alright, cookie lovers. This one's for you!
PSA: Peanut Butter, browned butter and Easter Eggs are officially our new favourite flavour combo. Not to toot our own horns, but we reckon these cookies will blow your bunny-printed socks right off.
Let’s hop to it.
- ½ cup salted butter
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup almond flour (see note for alternative)
- 3/4 cups oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chunks
- ½ cup mini easter eggs (half chopped, half whole)
- Flaky sea salt for sprinkling
- Preheat your oven to 180 degrees and prep your tray with baking paper and set aside.
- Time to brown the butter! Heat a pan over medium heat, and cook your butter until it begins to brown. This should take about 3-4 minutes, careful not to burn or overheat it! Once browned, remove from the heat and pour into a heatproof bowl to let cool.
- Once your butter has cooled, mix in your maple syrup, eggs, peanut butter and vanilla, mixing until smooth. Then, add your almond flour, oats, baking soda, and salt.
- Now, the good bit! Gently fold in your chopped up choccie eggs. Once mixed through, let the dough sit 10-15 minutes. If the dough feels too sticky, add 1/4 cup almond flour.
- Roll your dough into rounded tablespoon size balls and spread them out across your baking tray, keeping 2-3 cm in between each ball.
- Then, pop your whole choccie eggs in the centre of each ball - one or two on each. Press the eggs down into the dough so they don’t roll off.
- Pop your tray into the oven and bake for 9 minutes, then rotate the pan. Bake another 2 minutes or until the cookies are just beginning to get brown and set on the edges. Then, carefully take your tray out of the oven.
- Let your cookies cool on the baking sheet. Sprinkle with sea salt. They will continue to cook slightly as they sit on the baking sheet.
- Eat! Scoff! Share! Or, store in an airtight container for 3-4 days (not that they’ll last that long anyway).
Made ‘em? Loved ‘em? We wanna know. Share and tag us on IG at @eat___dailyfood and we’ll beg you to drop more around to us pronto.