Hey guys! Can you believe it’s already almost April? Not that I’m complaining, January and February are my least favorite months of the year. By this point, I’m totally over all the short days, cold weather, and the extra 10 pounds of clothing I have to put on before going anywhere.
But I do like March and April. I love that it’s no longer getting dark at 5pm because we can actually do something after supper and not feel like it’s past our bedtime. I love seeing all the tulips in the grocery store and I ALWAYS come home with an Easter Lily at some point. But one of my favorite parts? I love Easter.
Growing up this was my favorite holiday after Christmas because our family had the coolest tradition. Every year, we would all leave a hat out the night before for the Easter Bunny to fill with candy and hide somewhere in the house. And in the morning, we’d all get up and hunt for our hats. Dad always tried to bribe one of us to find his hat for him, someones hat almost always ended up in the freezer and that poor sucker had to wait until it thawed out before eating anything, but our hats were always stuffed with more candy then we probably deserved along with a small gift from a VERY generous Easter Bunny.
Even though a hat full of candy isn’t as appealing as it used to be, I still have a soft spot for Cadbury Mini Eggs. And so does the rest of my family. Which is how I ended up creating these Peanut Butter Mini Egg Cookies.
And seriously guys, these cookies will blow your mind. Thick, soft, chewy, plus you know, mini eggs. I probably make these more then any other kind of cookie and I never get sick of them. These cookies have definitely become a new Easter tradition in my family and I hope you enjoy them as much as I do!
Peanut Butter Mini Egg Cookies
- 1 Cup Smooth Peanut Butter
- 1/2 Cup Butter (softened)
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1 Egg
- 3 Tbsp Milk
- 1 tsp Vanilla
- 1 1/2 Cups All Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/2 Cups Cadbury Mini Eggs
In the bowl of a stand mixer, beat together the peanut butter, butter, and sugars until creamy. Beat in egg, milk, and vanilla. Set aside.
In a separate bowl, combine flour, baking powder, and salt.
Turn the stand mixer on low and slowly beat the flour mixture into the peanut butter mixture until well combined. Stir in mini eggs until evenly distributed. Cover and refrigerate for 1 hour or overnight.
Pre-heat the over to 375F. Roll cookie dough into a ball, place on greased cookie sheet and gently press down with a fork.
Bake for 8 - 10 minutes (do not over bake). Remove from oven and allow cookies to cool on cookie sheet for a couple of minutes before moving to a cooling rack.
- It’s important that this cookie dough not be too warm before baking it. Our apartment tends to be a bit hot, which can sometimes make this cookie dough a bit oily if the peanut butter and the butter start to soften too much before the dough is cooked. This can leave a crunchy ring around the cookie after it’s baked. To prevent this from happening, I like to refrigerate the dough for at least an hour before putting it in the oven.
- Personally, I like a super soft, super chewy cookie so I always bake them for the minimum amount of time and then let them sit for a couple minutes on the cookie sheet before transferring them to a cooling rack. They will look a little under cooked at first but that’s ok because they will firm up a bit while they cool.