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
Brown Sugar Butter Eggs Flour Mini Eggs Peanut Butter Sugar Vanilla Extract
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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!
The ingredients are all basic cookie ingredients:
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.
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
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.
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.
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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