Chocolate covered peanut butter eggs are one of my favorite Easter memories. I wanted to make a cookie that brought those flavors together, but in a cookie form. I use crunchy peanut butter and chopped nuts, but if you don't like all of the crunch, either use smooth peanut butter or leave out the chopped nuts. These cookies also happen to be gluten-free, but you would never know it! —whiskedawayaz
Preheat the oven to 350 degrees F. Line two sheet trays with parchment paper.
Whisk together the sugars and the egg. Add the peanut butter, peanuts, vanilla and cocoa with a spatula until well combined.
Transfer to a sheet tray by tablespoonfuls. You should have 12 on one and 6 on another. With the back of a fork, flatten the cookie until it is about ½” thick.
Place in oven and bake for 5 minutes. Remove from oven and push M&M eggs into the tops of each cookie. Return to the oven for two minutes. Let cool on sheet trays for 5 minutes and then transfer to a cooling rack to cool completely.