Ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup creamy peanut butter
• 100g sourdough discard
• 1/4 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 1 tsp vanilla extract
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 180g AP flour
• 3/4 cup mini chocolate chips
• 3/4 cup Cadbury mini eggs, crushed

Topping:

• Cadbury mini eggs
• 3/4 cup chocolate chips

Preheat your oven to 350F and line a baking sheet with parchment paper.

In a large bowl, mix together your butter, peanut butter, sourdough discard, sugars, vanilla extract, and egg until well combined. In a separate bowl whisk together your baking soda, salt, and flour.

Add your dry ingredients to the wet ingredients and mix together until just combined. Then add in your mini chocolate chips and crushed Cadbury mini eggs, and fold into the dough.

Use a 1 tbsp scoop and place balls of dough onto the cookie sheet, leaving 2″ between each. Bake for 8-10 minutes, until edges are set and just starting to brown. Cool on the baking sheet for just a couple of minutes and then transfer cookies to a cooling rack.

While the cookies are cooling, put chocolate chips in a microwave safe container, and microwave in 10 second increments, stirring between each, until melted and smooth. You want it to be the consistency of toothpaste, not too runny.

Scoop/poor the chocolate into a zip bag, and cut a very small hole in the corner, or you can use a grass piping tip. Apply the chocolate to the cookies in a circular pattern until it resembles a birds nest. Add a couple of mini eggs to the chocolate, and then let them cool completely until the chocolate nests have set.