Cadbury Egg Peanut Butter Cookies (Soft and Chewy!)

There's nothing dry or crumbly about these Cadbury egg peanut butter cookies! Loaded with Cadbury Mini Eggs and peanut butter chips they are rich, CHEWY, and stay soft for days!

You might also like our Cadbury scotcheroo birds nest treats, Peeps Bunny Sugar Cookies, Pop Tart Bunny House, or our dark chocolate peanut butter eggs.

Watch our step by step video!

I love peanut butter cookies, but many peanut butter cookies dry out quickly and get crumbly. NOT THESE! These giant bakery-style cookies are chewy and stay chewy. I wrap them individually in plastic after they’ve been baked and cooled to keep them fresh even longer. As an added bonus I've loaded them with peanut butter chips and chopped up Cadbury Mini Eggs, making them perfect for Easter.

Cadbury Mini Egg cookies seem to be a dime a dozen this time of year. They're all over the place! Most are basic chocolate chip cookies with chopped-up chocolate eggs added in. I really think that this peanut butter cookie dough is the perfect pairing with the chocolate eggs. I hope you like these as much as we do!

WHAT MAKES PEANUT BUTTER COOKIES CHEWY

These cookies are an adaptation of my bakery-style peanut butter cookies which have rave reviews. They are rich with brown sugar and only a small amount of white sugar which keeps them moist and chewy. I use a 3 Tablespoon cookie scoop for big cookies. You can use a smaller scoop if you’d like and adjust the baking temp.

WHY THIS RECIPE WORKS

1. Basic ingredients that you probably already have in the pantry---who doesn’t have mini Cadbury eggs in their pantry this time of year? Ha! And if you’d prefer to use chocolate chips vs. peanut butter chips you can.
2. They stay soft for days. You can easily make them the day before you want to serve them.
3. No chilling is required. Simply whip up the dough then bake!
4. No need to roll the cookies in sugar. These cookies are delicious simply scooped and baked.
5. Jumbo cookies. One batch makes 18 jumbo-sized cookies.
6. Festive. These colorful peanut butter cookies are so cute and fun for Easter.

BAKERY-STYLE CHEWY PEANUT BUTTER COOKIE INGREDIENTS

• Butter: I always bake with salted butter, but you can use unsalted butter if you’d like.
• Sugar: I use a combination of brown sugar and white sugar (mostly brown sugar for moisture and chewiness).
• Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. I use creamy.
• Egg: For richness and flavor.
• Milk: You can use any kind of milk.
• Vanilla: Have you tried making your own vanilla extract? It’s easy!
• Baking soda and salt: for texture and leavening.
• Flour: all-purpose flour works great.
• Peanut butter chips: these add great flavor to the cookie and bake up so creamy. You can sub with milk chocolate chips or white chocolate chips if desired.
• Cadbury Mini eggs: you'll need an entire (9 oz.) package for this recipe.

HOW TO MAKE JUMBO CHEWY PEANUT BUTTER COOKIES

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Note: I always bake on light-colored baking sheets (light metal). If you use dark metal you’ll need to adjust the cooking time.

• Place Cadbury mini eggs in a gallon ziploc bag and crush them up with a rolling pin. Measure out ¾ cup to use in the cookie dough and reserve the rest to add to the tops of the cookies.
• Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla and mix until smooth and creamy.
• Add dry ingredients and mix just until dough forms.
• Mix in peanut butter chips and chopped Cadbury mini eggs.
• Scoop dough using a 3 Tablespoon cookie scoop onto the baking sheets. I bake 4 cookies on a cookie sheet.

• Top the cookies with extra crushed-up Cadbury mini eggs and peanut butter chips.
• Press down to flatten slightly with your hand.
• Bake cookies on a prepared baking sheet for 12 minutes. The edges of each cookie will be light brown.

If the cookies aren’t perfectly round you can fix that by taking the back of a spoon or a spatula and shaping the hot cookie. Just press the spatula against the edge of the hot cookie as you go around the entire cookie.

Allow cookies to cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.

Wrap cooled cookies individually in plastic to keep them fresh. You can also store them in an airtight container. Cookies will stay soft for days.

Cadbury Egg Peanut Butter Cookies Recipe

(printable version)

Cadbury Egg Peanut Butter Cookies

There's nothing dry or crumbly about Cadbury peanut butter cookies! Soft, chewy, and loaded with chocolate eggs and peanut butter chips!

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 18 cookies

Calories: 300kcal

Ingredients

• ½ cup butter (1 stick, room temperature)
• 1 ¼ cups brown sugar packed
• ¼ cup white sugar
• ¾ cup peanut butter
• 1 large egg
• ¼ cup milk
• 2 teaspoons vanilla
• ½ teaspoon salt kosher
• ¾ teaspoon baking soda
• 2 cups flour
• 1 9 oz. bag Cadbury Mini Eggs crushed and divided
• 1 ½ cups peanut butter chips divided

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• Place Cadbury mini eggs in a gallon ziploc bag and crush them up with a rolling pin. Measure out ¾ cup to use in the cookie dough and reserve the rest to add to the tops of the cookies.
• Combine brown sugar, white sugar, and butter in a stand mixer (or in a large mixing bowl with an electric hand mixer). Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended.
• Add baking soda, salt, and flour to the creamed mixture at low speed and mix until cookie dough forms.

  Mix in 1 cup of peanut butter chips and ¾ cup of crushed Cadbury mini eggs.
• Use a 3 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet.

  Top the cookies with the remaining peanut butter chips and crushed candy eggs.

  Flatten each cookie dough ball slightly with your hand.

  Note: I bake 3-4 cookies on each baking sheet to give the jumbo cookies space to spread out.
• Bake one baking sheet at a time for 11-12 minutes or until set and beginning to brown. Do not over-bake.
• Cool for 2 minutes on a baking sheet. Remove cookies to the cooling rack to cool completely.

Notes

• Wrap cooled Cadbury Egg cookies individually in plastic to keep them fresh. Cookies will stay soft for days.
• I use my stand mixer with a paddle attachment for mixing up most of my cookies. You can also use a handheld electric mixer with the beater attachments.
• I always bake with light metal baking sheets. If you use dark metal you may need to adjust your baking time.

Nutrition

Calories: 300kcal

3 More Cookie Recipes You'll Love

1. Copycat Subway Chocolate Chip Cookies
2. Copycat Levain Bakery Chocolate Chip Cookies
3. Peeps Bunny Sugar Cookies