Peanut Butter and Chocolate Nest Cookies are a peanut butter cookie filled with a rich chocolate butter cream topped with a chocolate egg to tie this edible nest together!
Peanut Butter and Chocolate Nest Cookies are the ultimate popable (Yes, I just made that word up. 🙂 ) treat to make for your neighbor, a party, or, you know, yourself? That is totally legal here.
Let’s talk about chocolate and peanut butter here for a second.. match made in heaven. Is there anything better? Maybe, just maybe, hot showers when its freezing outside? Did I take three showers today? I’ll never tell. 
These to-die-for nest cookies are made in mini muffin tins with a peanut butter cookie base. I use a cookie scoop to make the rolling job a zillion times easier. When the cookies come out of the oven, I pressed them down with the back of my tablespoon measuring spoon to make them nest-like. Next they are filled with a delicious, rich butter cream and then topped with a chocolate egg. #AllTheHeartEye
Peanut Butter and Chocolate Nest Cookies (Printable Version Below)
Peanut Butter and Chocolate Nest Cookies are a peanut butter cookie filled with a rich chocolate butter cream topped with a chocolate egg to tie this edible nest together!
Peanut Butter Cookie
1/4 cup butter room temperature
1/4 cup granulated sugar
1/8 cup brown sugar
1 egg separated
2 tsp vanilla extract
1/4 cup crunchy peanut butter
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Chocolate Center
1/4 cup butter
1/4 cup semi-sweet chocolate chips
3 Tbsp powdered sugar
24 Cadbury Eggs
Instructions
First we will get the chocolate butter cream started. Melt the butter and chocolate chips together in the microwave. Microwave for 30 second intervals stirring in between until it is smooth. Set aside and allow it to come down to room temperature.
Preheat oven to 350°.
Cream the butter and sugars together until light and fluffy (about 3 minutes). Scrape down the sides of the bowl and add in the egg yolk, vanilla and peanut butter. Mix until well incorporated.
Add the dry ingredients to the bowl and mix slowly until just combined. Don’t over mix the flour or else you’ll end up with very cakey cookies.
Scoop out and roll the dough into 24 balls. I use a cookie scoop to make this easy! I like to roll my dough in sugar to give the cookie a little crunch, but this is totally optional.
Bake in a mini muffin tin pan at 350° for 7 minutes.
When the cookies come out of the oven, immediately use the back of a spoon, or measuring spoon to press the cookies into the muffin tin, to create the ‘nest’. Cool completely.
Once the butter and chocolate are back at room temperature, whip the chocolate and butter together with the powdered sugar. Using either a piping bag or a zip top bag fill the nests with chocolate butter cream. Top with a Mini Cadbury Egg. Enjoy!
Try my other cookie recipes!
Easter Slice ‘n Bake Sugar Cookies
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Peanut Butter and Chocolate Nest Cookies
Ingredients
Peanut Butter Cookie
- 1/4 cup butter room temperature
- 1/4 cup granulated sugar
- 1/8 cup brown sugar
- 1 egg separated
- 2 tsp vanilla extract
- 1/4 cup crunchy peanut butter
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Chocolate Center
- 1/4 cup butter
- 1/4 cup semisweet chocolate chips
- 3 Tbsp powdered sugar
- 24 Cadbury Eggs
Instructions
- First we will get the chocolate butter cream started. Melt the butter and chocolate chips together in the microwave. Microwave for 30 second intervals stirring in between until it is smooth. Set aside and allow it to come down to room temperature.
- Preheat oven to 350°.
- Cream the butter and sugars together until light and fluffy (about 3 minutes). Scrape down the sides of the bowl and add in the egg yolk, vanilla and peanut butter. Mix until well incorporated.
- Add the dry ingredients to the bowl and mix slowly until just combined. Don't over mix the flour or else you'll end up with very cakey cookies.
- Scoop out and roll the dough into 24 balls. I use a cookie scoop to make this easy! I like to roll my dough in sugar to give the cookie a little crunch, but this is totally optional.
- Bake in a mini muffin tin pan at 350° for 7 minutes.
- When the cookies come out of the oven, immediately use the back of a spoon, or measuring spoon to press the cookies into the muffin tin, to create the 'nest'. Cool completely.
- Once the butter and chocolate are back at room temperature, whip the chocolate and butter together with the powdered sugar. Using either a piping bag or a zip top bag fill the nests with chocolate butter cream. Top with a Mini Cadbury Egg. Enjoy!
Karli Bitner
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