Mini Cadbury Egg Peanut Butter Cookies

Mini Cadbury Egg Peanut Butter Cookies

Everyone loves chocolate Kiss cookies at Christmas time, so this is a great twist on a classic, but for Easter! Mini Cadbury eggs are my weakness at Easter time (ok… they’re not my ONLY weakness, but a weakness…) and I think they’re always a favorite. These peanut butter cookies are delicious and the mini Cadbury eggs are the perfect addition to a classic for Easter. This recipe comes from Together as Family-check out other great Easter recipes on their site!


  • ½ cup (1 stick) butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup creamy peanut butter
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup granulated sugar (for rolling the cookie dough in)
  • 30 Cadbury Mini Eggs


  1. Preheat oven to 350 degrees. Line a cookie sheet with silpat liner, parchment paper, or spray with cooking spray.
  2. In a large bowl, or bowl of a stand mixer, beat together the butter, granulated sugar, brown sugar and peanut butter until light in color and fluffy looking. About 1-2 minutes. 
  1. Add in the egg and vanilla extract. Blend together. 
  2. In a separate smaller bowl, combine the flour, baking soda, and salt. Stir with a whisk to break up any clumps. Add half of this mixture to the butter/sugar mix and blend on low speed just until incorporated. Add the other half and blend just until mixed together. 
  1. Measure the ¼ cup granulated sugar and place it in a bowl. Take a pinch of dough (about a tablespoon) and roll into a ball. Roll the cookie dough ball into the sugar and place on prepared cookie sheet. 
  2. You will be able to put all 30 on one cookie sheet. 6 rows of 5 cookies each. 
  1. Bake for 7 minutes. The cookies will look the same (they will be slightly paler in color and look “puffy”), but they will be finished baking, so pull them out of the oven!
  2. Immediately, gently press a Cadbury Mini Egg into each cookie. The edges will crack and that’s what you want! Let the cookie sit on the cookie sheet for about 15 minutes. Enjoy them warm or room temperature! Store them in an airtight container once cooled. Happy Easter!