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cadbury cookies piled up
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5 from 2 votes

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!
Course Dessert
Cuisine American
Keyword cadbury egg cookies, cadbury mini eggs, cadbury peanut butter cookies, chewy, creamy, peanut butter cookies, soft
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cookies
Calories 300kcal

Ingredients

  • 1/2 cup butter (1 stick, room temperature)
  • 1 1/4 cups brown sugar packed
  • 1/4 cup white sugar
  • 3/4 cup peanut butter
  • 1 large egg
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt kosher
  • 3/4 teaspoon baking soda
  • 2 cups flour
  • 1 9 oz. bag Cadbury Mini Eggs crushed and divided
  • 1 1/2 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 3/4 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 3/4 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.

Video

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