Delicious Cadbury Egg Cookies

It all started one rainy afternoon when my kids were totally wired for Easter. I'd tucked away a bag of Cadbury Mini Eggs (okay, mostly from myself) and got the idea to mash up peanut butter blossom cookies with those colorful candies. That combo turned into these super cute cookies where a thick, soft peanut butter dough hugs a candy egg. Now my crew expects to see them every spring, and friends always want to know when those cookies with the eggs are showing up around March.

I sent these to my kid’s classroom last year and her teacher messaged me later asking how to make them. Even my nephew, who usually only wants chocolate chip cookies, ate three right away. There’s just something about peanut butter dough and candy-coated chocolate together that makes everyone happy.

Easy Ingredient Lineup

• The peanut butter layer totally lets the mini eggs shine—I once tried chocolate dough, but the chocolate kind overpowers the candy
• Rolling dough in sugar adds that sweet, crisp outside while the middle stays tender
• They look just like colorful eggs snuggled in a cookie nest—super cute and so good
• A pinch of salt in the dough tones down the sweetness and pulls all the flavors together

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Foolproof How-To

Cookie sheet cooling:

Be patient and leave the cookies right on the warm baking sheet! I once tried to move them too early and they all crumbled. Letting them rest for 15 minutes makes them just firm enough.

Egg pressing technique:

You gotta press the eggs in fast—don’t wait around or the tops crust and won’t split right. I have the kids prep their eggs ahead so we can pop them on the second they’re ready.

Pulling from the oven:

Take them out while still puffy and pale, right at the 7-minute mark. If you bake until they seem done, they’ll go dry. It feels wrong, but it’s the secret to the perfect soft bite.

Dough scooping size:

Making the balls about a tablespoon works great. The first time I made them too big, and the cookies didn’t look right compared to the little eggs.

Mixing flour in:

Once the flour is added, don’t overdo it—only mix until everything is just combined. I stop as soon as there are no flour streaks and sometimes finish mixing by hand for a softer cookie.

Butter prep:

If your butter is too stiff, mixing will be a pain. You want it soft enough to push a finger into but not melted, so everything blends super easily.

My first batch turned out well, but I’ve made some tweaks. If you use only brown sugar, they flatten too much, so I go half-and-half with white and brown now. I’ve tried smaller eggs too, but the originals look way better on top.

Fresh Ways to Serve

Put these cookies out on a pastel tray for any spring event. For gifts, pack them in clear bags tied with a ribbon in soft colors. They look sweet added to Easter baskets or tucked into spring care boxes. Putting them alongside treats like lemon bars or fruit tarts on a dessert table makes for a colorful snack spread.

Fun Variations

Switch up the mini egg flavors if you find them—caramel or dark chocolate change things up. If you don’t like peanut butter, try almond or cookie butter instead. During December, swap the mini eggs for red and green M&Ms. For a fancy finish, drizzle white chocolate over the cooled cookies for some extra sweet flair.

Storing Made Simple

Keep these soft for 3-4 days sealed up tight. Slip a slice of bread in the container—the cookies soak up the right amount of moisture so they don’t get hard. If you want to freeze, bake the cookies without the eggs, then add the candies after warming them up. Or freeze dough balls (before rolling in sugar) for up to three months, then just thaw, sugar, and bake when you want some fresh cookies.

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I’ve baked these so many times for class parties, spring weekends, and just hanging out with my kids. It always feels extra special to take a classic and spin it for the season. Making these together means spring is finally here for us. Pressing those bright eggs into warm cookies is a little tradition we all love. It started as a way to use up leftover candy and entertain bored kids, but now it’s the treat everyone asks for as soon as the flowers start blooming.

Recipe FAQs

→ How do I freeze the dough?

Simply shape the dough into balls and freeze them on a tray. Move them into a freezer bag once solid. Before baking, roll them in sugar and add an extra minute to the baking time.

→ Why are my cookies spreading too much?

Check if your butter's too soft. Chilling the dough for 30 minutes can help. Also, be sure your flour measurement is accurate—too little can make them flatten.

→ Can I swap creamy peanut butter for crunchy?

Totally! Using crunchy peanut butter adds a little crunch from the peanut bits, but they'll still taste amazing.

→ What if I don’t have Cadbury Mini Eggs?

You can use M&Ms, any similar chocolate candies, or go traditional with Hershey's Kisses. They'll all work beautifully!

→ Why don’t my cookies crack when I add the toppings?

The key is timing—press the Cadbury eggs in right when the cookies come out of the oven and are still soft. If they're too cool, they won't crack easily.