Cadbury egg peanut butter cookies are 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 chocolate peanut butter eggs.
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!
Why I Like This Recipe
- 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.
- They stay soft for days. You can easily make them the day before you want to serve them.
- No chilling is required. Simply whip up the dough then bake!
- No need to roll the cookies in sugar. These cookies are delicious simply scooped and baked.
- Jumbo cookies. One batch makes 18 jumbo-sized cookies.
- Festive. These colorful peanut butter cookies are so cute and fun for Easter.
What Others Are Saying
Just made these - subbed semi-sweet for peanut butter chips. They were perfect!---Wendy
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Tips and Tricks
- More brown sugar than white sugar. I love peanut butter cookies, but many of them dry out quickly and get crumbly. NOT THESE! Made with my popular bakery-style peanut butter cookie dough, these peanut butter cookies are chewy and stay chewy. Why? Because they are brown sugar-heavy. Swapping the ratio of white to brown sugar to increase the brown sugar yields a chewier cookie.
- Bakery-style cookies. I use a 3 Tablespoon cookie scoop for big bakery-style cookies. You can use a smaller scoop if you’d like, and adjust the baking time from 11-12 minutes to 9-10 minutes.
- Keep cookies fresh. You can store the cookies in an airtight container or wrap them individually in plastic (my preferred method for a quick grab-and-go treat for school lunches). I rarely store cookies in a cookie jar, as they are often not as airtight as a bag or container with a snap-on lid.
- Light colored metal baking sheets. I always bake on light-colored baking sheets (light metal). If you use dark metal, you’ll need to adjust the cooking time.
- How to reshape cookies, if needed. 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.
- Storage tips. 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.
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.
See the recipe card for full information on ingredients and quantities.
How To Make Cadbury Egg Peanut Butter Cookies
Step 1: Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Step 2: Place Cadbury mini eggs in a gallon-size Ziploc bag and crush them with a rolling pin. Measure out ¾ cup for the cookie dough and reserve the rest to add to the tops of the cookies.
Step 3: Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy.
Step 4: Add dry ingredients and mix just until dough forms.
Step 5: Mix in peanut butter chips and chopped Cadbury mini eggs.
Step 6: Scoop dough using a 3 Tablespoon cookie scoop onto the baking sheets. Top the cookies with extra crushed-up Cadbury mini eggs and peanut butter chips.
Step 7: Press down with your hand to flatten slightly.
Step 8: Bake cookies on a prepared baking sheet for 12 minutes. The edges of each cookie will be light brown.
Allow cookies to cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
Peanut Butter Cadbury Cookies FAQs
Swapping the ratio of white to brown sugar increases the brown sugar, yielding a chewier cookie.
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.
I always bake on light-colored baking sheets (light metal). If you use dark metal, you’ll need to adjust the cooking time.
More Cadbury Egg Treats To Make
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Cadbury Egg Peanut Butter Cookies
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.
Wendy says
Just made these - subbed semi-sweet for peanut butter chips. They were perfect!
Brandy says
So glad to hear!