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.

You’ll need:

• 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

Method:

1. Preheat your oven to 180 degrees and prep your tray with baking paper and set aside.
2. 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.
3. 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.
4. 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.
5. Roll your dough into rounded tablespoon size balls and spread them out across your baking tray, keeping 2-3 cm in between each ball.
6. 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.
7. 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.
8. 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.
9. 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.