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Peanut Butter Cadbury Mini Egg Cookies

Thick, soft peanut butter cookies bursting with with Cadbury Mini Egg candies. Super cute and festive for spring, these cookies are so delicious that they won't last long once you make them!

Friday March 5, 2021

(5 stars from 1 review)

Brown Sugar Butter Eggs Flour Mini Eggs Peanut Butter Sugar Vanilla Extract

Peanut Butter Cadbury Mini Egg Cookies

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It is March, and that means one thing in this house - Easter candy has officially hit the shelves at the grocery store! Easter candy is probably my favorite seasonal candy - especially Cadbury Mini Eggs. But how do you make the best candy even better? The answer, in this case and almost always, is to add peanut butter! These thick, soft peanut butter cookies are the perfect base for the sweet milk chocolate of a mini egg. I have been testing this recipe quite a bit to make sure it is absolutely perfect, and though I have stacks and stacks of peanut butter cookies in the freezer now, I am not complaining; I love them!

top down view of scattered peanut butter mini egg cookies

What are the ingredients in these Peanut Butter Mini Egg Cookies?

The ingredients are all basic cookie ingredients:

top down view of ingredients before getting mixed
  • flour, salt, baking soda - the basic dry ingredients found in most cookies for structure, flavor and leavening 
  • peanut butter - of course peanut butter cookies have lots of peanut butter
  • butter - most of the fat for these cookies come from peanut butter, but i like to add a little butter for flavor and structure
  • brown sugar and granulated sugar - the blend of the two types of sugars helps keep these cookies nice and soft (and of course adds sweetness!)
  • eggs - most cookies have eggs in them to help with moisture, structure, and leavening
  • vanilla extract - pure vanilla extract tastes the best, and I use double the amount that my other cookie recipes have to really elevate the flavor
  • mini eggs - AKA the best part of this recipe! Crushed works best - full size is a little too big to incorporate into the cookies well

How do I measure the flour?

Measuring flour is an underrated and often confusing skill in the baking world. I have written this recipe for how I believe the vast majority of people measure their flour - which is to scoop directly from the bag and scrape the excess off. If you spoon from the bag into the measuring cup (which is technically the "proper" way to do things) you will likely need more flour. The quantity of flour matters a lot to the end result of the cookie thickness. This dough will seem quite thick when you are finished adding the flour, it should not stick to your fingers if you press into it. 

How do I make these Peanut Butter Mini Egg Cookies?

These cookies are very straightforward to whip up:

Step 1: in a medium bowl, stir together flour, baking soda, and salt and set aside

Step 2: In a large bowl, beat butter together the butter and peanut butter on high speed until completely combined. There should be no large lumps of butter left.

Step 3: Cream peanut butter and butter mixture with the sugars until light and fluffy, about 2-3 minutes, then add the eggs and vanilla extract and mix well

collage of four photos demonstrating how to mix ingredients together
Top down view of 4 photos showing how to mix the ingredients to make the dough

Step 4: Add the flour mixture to the peanut butter mixture in 3-4 additions and mix it thoroughly after each addition.

Step 5: Stir in crushed mini eggs, then drop a heaping tablespoon of cookie dough onto a parchment lined baking sheet about 1 inch apart and slightly flatten the cookies onto the tray.

Step 6: Bake in a 350 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top.

cookie scooping the dough into cookie dough balls on a lined baking sheet

Tips and tricks to make the best peanut butter mini egg cookies:

  • Cream your peanut butter, butter and sugars really well, you want to make sure that the cookie dough does not have lumps of butter 
  • If you don't have parchment paper for baking, you can use a silicone mat, or just a plain old baking sheet - I like parchment for easy clean up
  • Let the cookies cool on the tray for 5-10 minutes; then transfer them to a rack to finish cooling completely - they will be way too soft to transfer at first
  • Try and make your cookies as similarly sized and shaped as possible to help with even baking. I recently got a set of cookie scoops and they have been worth every penny!
  • Flatten the cookies a bit on the baking sheet before cooking to help them spread
  • to crush the mini eggs, you can put them in a Ziploc bag and use a rolling pin, meat mallet, or any other sturdy object to smack them into little pieces (this may have been a bit too much fun)
  • get extra mini eggs to snack on while you wait for the cookies to bake - patience is difficult sometimes
Cookies are shown on a platter, below is a bowl of mini eggs and some more cookies scattered

How do I store these cookies after baking?

The cookies stay good in a sealed container for a few days on the counter, but I doubt they will last that long! You can also freeze the cookies once baked, but I prefer to freeze the dough if I don't need the whole batch. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.


Peanut Butter Cadbury Mini Egg Cookies

Peanut Butter Cadbury Mini Egg Cookies

(5 stars from 1 review)

1 5
By:
Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 1/2 cup brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup crushed Cadbury Mini Eggs

Directions

  1. Preheat oven to 350 F, line baking sheet with parchment paper
  2. In a medium bowl, stir together flour, baking soda, and salt, set aside
  3. In a large bowl, cream together peanut butter and butter until smooth, then beat in brown sugar and granulated sugar until light and fluffy, about 2-3 minutes
  4. Beat in eggs and vanilla until thoroughly combined
  5. Add flour mixture to butter mixture in 3-4 additions, stirring well after each addition
  6. Stir in crushed mini eggs until evenly distributed through dough
  7. Drop dough onto prepared baking sheet by heaping tablespoon about one inch apart, then pat down to flatten slightly.
  8. Bake in preheated oven 8-10 minutes or until cookies are starting to turn golden and no longer glossy on top

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What Others Have Said


Denise
Monday March 29, 2021

I have a go-to mini egg recipe I typically make every year for Easter but decided I wanted to find something with peanut butter this year. These turned out so delicious and soft, we definitely have a new favourite! Thanks for a great recipe!

Natalie
Tuesday March 30, 2021

Thank you for letting me know! I am so glad you enjoyed them! They are one of my favourites too :)


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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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