Reese's Peanut Butter Egg Cookies

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

20 Reese's Peanut Butter Eggs, chilled

Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray. 

In a medium sized mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Chill the dough in the refrigerator for 30 minutes. 

Take a heaping tablespoon of dough into palm of hand and flatten to about 1/8-inch thick; place peanut butter egg into the center, wrap dough around egg and smooth out the surface. Place on cookie sheets and repeat process. Space the cookies about 1 1/2-inches apart. Bake for 10-12 minutes or until golden brown. Transfer to wire racks to cool.

Makes 20 big cookies.

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