Peanut Butter Blossom Cookies with Mini Eggs
Soft and chewy peanut butter blossom cookies topped with mini chocolate eggs for a festive Easter twist. These easy cookies are perfect for baking with kids and come together with simple pantry ingredients.
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
For thicker cookies, chill the dough for 20–30 minutes before baking.
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.
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.