Description
Delight in these festive Cadbury Easter Egg Cookies, packed with creamy peanut butter and topped with colorful Mini Cadbury Eggs. Coated with vibrant sanding sugars, these buttery, soft-baked treats are perfect for spring celebrations and Easter gatherings.
Ingredients
For the cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 3/4 cup creamy peanut butter (preferably no-stir, such as Jif or Skippy)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 81 Mini Cadbury Eggs
For the coating:
- 1/4 cup pink sanding sugar
- 1/4 cup blue sanding sugar
- 1/4 cup yellow sanding sugar
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, approximately 2 minutes.
- Add wet ingredients: Beat in the egg until fully incorporated, then mix in the creamy peanut butter, whole milk, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the flour mixture to the stand mixer and beat on low speed just until the dough comes together; avoid overmixing to keep cookies tender.
- Form dough balls: Scoop out approximately 1 1/2 tablespoon portions of dough and roll each portion into a smooth ball.
- Coat dough balls: Divide the sanding sugars into three separate bowls (pink, blue, and yellow). Roll one-third of the dough balls into each color of sanding sugar, ensuring each ball is thoroughly coated.
- Arrange and bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 6 to 8 minutes or until the cookies are set but still soft.
- Cool and decorate: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 2 minutes. Then, gently press three Mini Cadbury Eggs into the center of each cookie.
- Final cooling and serving: Allow the cookies to cool completely on the baking sheets so the chocolate eggs set firmly into place. Serve and enjoy your festive Easter treat!
Notes
- Use a no-stir creamy peanut butter like Jif or Skippy for best results; natural peanut butter may cause the cookies to spread excessively.
- To freeze dough: freeze the sanding sugar-coated dough balls in an airtight container or freezer zip-top bag for up to 2 months. When ready to bake, let them come to room temperature while the oven heats, then bake as instructed, adding an extra 1–2 minutes if necessary.
- To freeze baked cookies: freeze cookies in a single layer until firm, then transfer to an airtight container. Thaw at room temperature. You can freeze them with the Cadbury Mini Eggs already on.
- Store cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
