Classic cookies are just so good, and lately I’ve been on a bit of a classic cookie kick. Call me basic, but an OG cookie like peanut butter blossom cookies is always a good idea. There’s a reason this cookie has been around forever.
For Easter, we decided to give the classic peanut butter blossom cookie a fun twist by topping it with mini chocolate eggs instead of a Hershey’s Kiss. The result is the same soft and chewy peanut butter cookie, but with a festive spring look that’s perfect for Easter baskets, dessert trays, or baking with kids.
If you’re looking for easy Easter cookies to bake with kids, these peanut butter blossom cookies are a perfect choice. My daughters love helping me bake cookies, so we made a batch together after school. The ingredients are simple, the dough comes together quickly, and you probably already have most of what you need in your pantry.
I also shared my Easter basket formula for girls that aren’t full of junk, where I break down how I build balanced Easter baskets without all the candy.
Why You’ll Love These Peanut Butter Blossom Cookies
- Soft and chewy texture
- Simple pantry ingredients
- Quick and easy recipe
- Kid-friendly and fun to bake together
Ingredients for Soft Peanut Butter Cookies
- peanut butter
- butter
- sugar
- brown sugar
- egg
- vanilla
- flour
- baking soda
- Salt
- Mini chocolate eggs (such as Cadbury Mini Eggs)
How to Make Peanut Butter Cookies
- Preheat oven
- Mix wet ingredients
- Mix dry ingredients
- Combine dough
- Roll into balls
- Bake
- Press mini chocolate eggs into the center while the cookies are still warm
(Full instructions are in the recipe card below)
Tips for Soft and Chewy Peanut Butter Cookies
For soft peanut butter cookies, make sure you don’t overbake them. The centers should still look slightly soft when you pull them out of the oven. Let the cookies cool on the baking sheet for a few minutes so they finish setting before moving them to a rack.
If you want thicker, bakery-style cookies, try chilling the dough for about 20–30 minutes before baking. Chilling the dough helps the cookies spread less in the oven, resulting in thicker bakery-style cookies.
These peanut butter blossom cookies with mini eggs are especially fun for Easter baking and make a cute addition to spring dessert trays.
Variations
You can easily switch these up depending on what you like.
Try mixing in chocolate chips or Reese’s Pieces for extra peanut butter flavor. You can also sprinkle the dough balls with sugar before baking, or turn them into peanut butter blossoms by pressing a Hershey’s Kiss into the center after baking.
How to Store Peanut Butter Cookies
Store peanut butter cookies in an airtight container or zip-lock bag at room temperature to keep them fresh. You can also freeze the cookie dough if you want to bake a batch later.
More Easy Cookie Recipes
If you love baking classic cookies, you might also like:
• Soft & Chewy Oatmeal Raisin Cookies
• Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies
Peanut Butter Blossom Cookie Recipe
Peanut Butter Blossom Cookies with Mini Eggs
Equipment
- Stand Mixer
- Cookie Sheets
- silicone mats
- Measuring Cups
- Measuring Spoons
- spatula
Ingredients
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 24 mini chocolate eggs (such as Cadbury Mini Eggs)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Roll the dough into 1-inch balls, then roll each ball in sugar and place on the prepared baking sheet.
- Bake for 9–10 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven and immediately press a mini chocolate egg into the center of each cookie.
- Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer to a cooling rack.
Notes
You can also substitute Hershey’s Kisses to make classic peanut butter blossom cookies. If the cookies crack slightly when pressing in the chocolate eggs, gently reshape them with a spoon while they are still warm.