Table of Contents

1. Don't forget to Pin this for later!
2. What are the ingredients in these Peanut Butter Mini Egg Cookies?
3. How do I measure the flour?
4. How do I make these Peanut Butter Mini Egg Cookies?
5. Tips and tricks to make the best peanut butter mini egg cookies:
6. How do I store these cookies after baking?
7. Other fabulous cookie recipes:
8. Recipe

Don't forget to Pin this for later!

It is March, and that means one thing in this house - Easter candy has officially hit the shelves at the grocery store! Easter candy is probably my favorite seasonal candy - especially Cadbury Mini Eggs. But how do you make the best candy even better? The answer, in this case and almost always, is to add peanut butter! These thick, soft peanut butter cookies are the perfect base for the sweet milk chocolate of a mini egg. I have been testing this recipe quite a bit to make sure it is absolutely perfect, and though I have stacks and stacks of peanut butter cookies in the freezer now, I am not complaining; I love them!

What are the ingredients in these Peanut Butter Mini Egg Cookies?

The ingredients are all basic cookie ingredients:

• flour, salt, baking soda - the basic dry ingredients found in most cookies for structure, flavor and leavening
• peanut butter - of course peanut butter cookies have lots of peanut butter
• butter - most of the fat for these cookies come from peanut butter, but i like to add a little butter for flavor and structure
• brown sugar and granulated sugar - the blend of the two types of sugars helps keep these cookies nice and soft (and of course adds sweetness!)
• eggs - most cookies have eggs in them to help with moisture, structure, and leavening
• vanilla extract - pure vanilla extract tastes the best, and I use double the amount that my other cookie recipes have to really elevate the flavor
• mini eggs - AKA the best part of this recipe! Crushed works best - full size is a little too big to incorporate into the cookies well

How do I measure the flour?

Measuring flour is an underrated and often confusing skill in the baking world. I have written this recipe for how I believe the vast majority of people measure their flour - which is to scoop directly from the bag and scrape the excess off. If you spoon from the bag into the measuring cup (which is technically the "proper" way to do things) you will likely need more flour. The quantity of flour matters a lot to the end result of the cookie thickness. This dough will seem quite thick when you are finished adding the flour, it should not stick to your fingers if you press into it.

How do I make these Peanut Butter Mini Egg Cookies?

These cookies are very straightforward to whip up:

Step 1: in a medium bowl, stir together flour, baking soda, and salt and set aside

Step 2: In a large bowl, beat butter together the butter and peanut butter on high speed until completely combined. There should be no large lumps of butter left.

Step 3: Cream peanut butter and butter mixture with the sugars until light and fluffy, about 2-3 minutes, then add the eggs and vanilla extract and mix well

Step 4: Add the flour mixture to the peanut butter mixture in 3-4 additions and mix it thoroughly after each addition.

Step 5: Stir in crushed mini eggs, then drop a heaping tablespoon of cookie dough onto a parchment lined baking sheet about 1 inch apart and slightly flatten the cookies onto the tray.

Step 6: Bake in a 350 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top.

Tips and tricks to make the best peanut butter mini egg cookies:

• Cream your peanut butter, butter and sugars really well, you want to make sure that the cookie dough does not have lumps of butter
• If you don't have parchment paper for baking, you can use a silicone mat, or just a plain old baking sheet - I like parchment for easy clean up
• Let the cookies cool on the tray for 5-10 minutes; then transfer them to a rack to finish cooling completely - they will be way too soft to transfer at first
• Try and make your cookies as similarly sized and shaped as possible to help with even baking. I recently got a set of cookie scoops and they have been worth every penny!
• Flatten the cookies a bit on the baking sheet before cooking to help them spread
• to crush the mini eggs, you can put them in a Ziploc bag and use a rolling pin, meat mallet, or any other sturdy object to smack them into little pieces (this may have been a bit too much fun)
• get extra mini eggs to snack on while you wait for the cookies to bake - patience is difficult sometimes

How do I store these cookies after baking?

The cookies stay good in a sealed container for a few days on the counter, but I doubt they will last that long! You can also freeze the cookies once baked, but I prefer to freeze the dough if I don't need the whole batch. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.

Other fabulous cookie recipes:

• Peanut Butter Reese's Pieces Cookies
• Inside Out Chocolate Chip Cookies
• Soft and Chewy Chocolate Chip Cookies