01 -
Set your oven to 350°F and give a baking sheet a quick spray with nonstick spray, or line it with parchment paper or a silicone mat.
02 -
Toss the butter, both sugars, and peanut butter into a mixing bowl. Use a stand mixer or hand mixer to beat it until fluffy and lighter. Takes about 1-2 minutes. Mix in the egg and vanilla next.
03 -
Grab a smaller bowl and toss in the flour, salt, and baking soda. Use a whisk to stir it up and get rid of chunks.
04 -
Add half of the flour mix to the butter mixture and stir gently (use a slow speed). Then do the same with the second half until it’s just combined. Don’t overmix!
05 -
Pour the rolling sugar (1/4 cup) into a small bowl. Pinch off chunks of dough (about 1 tablespoon) and roll each into small balls. Roll them in the sugar so they’re coated and line them on the cookie sheet—6 rows of 5 fit perfectly.
06 -
Pop the tray in for 7 minutes. The cookies will look underdone and puffed up, but don’t worry, that’s how they should be. Pull them out!
07 -
Carefully press a Cadbury Mini Egg into the center of each cookie while they’re still hot. Watch the edges crack nicely—that’s a good look!
08 -
Leave the cookies on the tray for about 15 minutes before moving them. They taste awesome warm, but room temp works too! Put extras in a covered container or a resealable bag.