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–+ servings
Cadbury mini egg cookies rolled in yellow, pink and blue sanding sugar with mini Cadbury eggs nestled in the center.

Cadbury Egg Cookies

Cadbury Egg Cookies made with soft, chewy peanut butter dough and topped with crunchy Cadbury Mini Eggs. Rolled in pastel sanding sugar and baked in minutes, they’re an easy and festive Easter dessert.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 27 cookies

Ingredients  

For the cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temp
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 2 Tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 81 Mini Cadbury Eggs

For the coating:

  • 1/4 cup pink sanding sugar
  • 1/4 cup blue sanding sugar
  • 1/4 cup yellow sanding sugar

Instructions 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. 
  • In a medium bowl, whisk together the flour, baking soda and salt. Set it aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the egg then beat in the peanut butter, milk and vanilla extract.
  • Add the flour mixture to the stand mixer, beating just until combined.
  • Scoop out 1 1/2-tablespoon portions of the dough and roll it into balls.
  • Add each of the sanding sugars to individual bowls. Roll a third of the cookie balls into each color of the sanding sugar and arrange them on the baking sheets, spacing them 2 inches apart.
  • Bake the cookies until they are set, 6 to 8 minutes, then remove them from the oven and let them cool for 2 minutes.
  • Press three Mini Cadbury Eggs into the center of each cookie. Let the cookies finish cooling then serve.

Notes

  • For best results, use a no-stir peanut butter like Jif or Skippy. Natural peanut butter can cause the cookies to spread.
  • To freeze the dough: Freeze the sugar-coated dough balls in an airtight container or freezer zip-top bag for up to 2 months. When ready to bake, let them sit at room temperature while the oven heats, then bake as directed, adding 1–2 extra minutes if needed.
  • To freeze baked cookies: Freeze the cookies in a single layer until solid, then transfer to an airtight container. Thaw at room temperature. (You can freeze them with the Cadbury Mini Eggs on.)
  • To store: Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
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