Cadbury Egg Kiss Cookies
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.
Servings 30 cookies
Ingredients
- 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
Instructions
- 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.
Notes
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.