Cadbury Egg Kiss Cookies are a fun way to celebrate spring and Easter! Soft, thick peanut butter cookies rolled in sugar and topped with a Cadbury Mini Egg.
CADBURY EGG KISS COOKIES
I recently bought a bulk sized bag of Cadbury Mini Eggs at Sam’s Club the other day. I *thought* that it would last a long time but my kids quickly proved me wrong 🙂
Luckily, I was able to snag some to make these deliciously sugary kiss cookies using Cadbury eggs.
When I have trouble falling asleep at night I always start brainstorming about recipes and food. That’s how these were born. I got up the next morning and quickly whipped them up after dropping the kids off at school.
I used my favorite peanut butter cookie base and topped each one with a Cadbury Mini Egg. After eating my fair share, I found that the *only* way to eat these cookies is warm, within 10 minutes or so of coming out of the oven.
Trust me! Sooooo yummy.
MY TIPS FOR MAKING THIS RECIPE
- I am normally a fan of big cookies but less is more when it comes to these kiss cookies today. Just a small ball of dough is all you need. I did not measure, but I just pinched off some dough and rolled it. I would say they were the size of a walnut. Like the shelled, whole walnut. If the cookies are too big they will not get those pretty crackly edges when you press the Cadbury egg on them.
- I would say you will need about 1 tablespoons of dough.
- Don’t skip that sugar step! I know it’s just more sugar but it seriously makes the cookies 100x better.
- The cookies don’t spread hardly at all while baking, so don’t look at cookies to see if they’re done. They basically look the same as when you put them in the oven, and when you pull them out. Just cook for the cook time and take them out.
- Immediately press a Cadbury egg onto each cookie. Thanks to the hard shell, they won’t melt all over and lose their shape. But the inside of the egg will get all melty.
- I do not suggest using natural peanut butter in these cookies. It tends to dry out the cookie and give it a really chalky texture.
- Use any variety of Cadbury Mini Egg you want! I’ve seen white chocolate and dark chocolate which would both be great options in these cookies.
- If you want lots of cookies then double the recipe below. It doubles great!
- Because of the smaller size you can fit 30 cookies per cookie sheet (12″x18″). I do 6 rows of 5 cookies and there is plenty of room.
TRY THESE OTHER CADBURY MINI EGG RECIPES
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling the cookie dough in)
- 30 Cadbury Mini Eggs
Preheat oven to 350 degrees. Line a cookie sheet with silpat liner, parchment paper, or spray with cooking spray.
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.
Add in the egg and vanilla extract. Blend togehter.
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.
Measure the 1/4 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.
You will be able to put all 30 on one cookie sheet. 6 rows of 5 cookies each.
Bake for 7 minutes. The cookies will look the same (they will be slightly paler in color and look "puffy") but trust me, pull them out of the oven.
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. Eat one warm! Or at room temperature is good too. Store leftovers covered at room temperature. I put mine in a gallon-sized Ziploc bag.
If the cookies look wet after the 7 minutes then leave them in for an additional 1 minute or so. I've made this recipe dozens of times, and 7 minutes is the magic number. But depending on oven temps, some may need an additional minute. You don't want to overcook peanut butter cookies or else they will be crumbly and dry. Better to pull them out slightly underdone then overdone. They will continue cooking on the cookie sheet and come together perfectly.
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