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Peanut Butter Easter Bonnets


Makes 42 cookies

So festive and sweet, you’ll want to make this Peanut Butter Easter Bonnets recipe every year.




1/2 cup butter or margarine (1 stick), softened and divided

1/2 cup sugar

2 tablespoons light corn syrup

1 egg

1/2 teaspoon vanilla extract

1 2/3 cups REESE’S Peanut Butter Chips (10 oz pkg.), divided

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

42 REESE’S Peanut Butter Cup Miniatures

1/4 cup sugar, additional for rolling

Frosting and small candies for decorating, etc.


1/2 cup REESE’S Peanut Butter Chips (reserved from cookies)

1/4 cup milk

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar



1.Beat 6 tablespoons butter and 1/2 cup sugar in mixer bowl until well blended. Add corn syrup, egg, and vanilla; blend well.

2.Set aside 1/2 cup peanut butter chips for glaze. Place remaining chips and remaining 2 tablespoons butter in medium-microwave safe bowl. Microwave at MEDIUM (50%) for 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Blend into butter mixture.

3.Stir together flour, baking soda, and salt; add peanut butter mixture, blending well. Refrigerate 30 minutes or until firm enough to handle.

4.Remove wrappers from peanut butter cups. Heat oven to 350 degrees. Shape dough into 42 balls (about 1 inch each); roll in sugar. Place on ungreased cookie sheet.

5.Bake 9 to 11 minutes, or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Place peanut butter cup upside-down on center of each cookie so that bottom of peanut butter cup can be seen. (Do NOT press cup into cookie; heat from cookie will melt peanut butter cup enough so that it will stick when cool). Cool completely.

6.Place sheet of waxed paper under cooling rack. Prepare Peanut Butter Glaze. One cookie at a time, completely cover top and sides of peanut butter cup with about 1 teaspoon glaze,

allowing glaze to run onto brim of cookie hat. Use small knife or spatula to evenly spread glaze on cookie hat brim. (If glaze begins to get too thick to easily use, heat in microwave at MEDIUM several seconds to soften). Allow glaze to set. Decorate as desired.


Place remaining 1/2 cup peanut butter chips (reserved from cookies) and 1/4 cup milk in medium microwave-safe bowl. Microwave at MEDIUM 1 minute; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Gradually add 1 1/2 cups powdered sugar, beating with whisk until smooth. Add additional milk, 1/2 teaspoon at a time, for desired consistency.

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