Cadbury Mini Egg Peanut Butter Blossoms: A Festive Fun Easter Treat

These cute Cadbury Mini Egg Peanut Butter Blossoms are the ultimate treat to bring to your Easter or Spring celebrations. With a soft, peanut buttery base, crisp granulated sugar coating, and delicious nest of Cadbury eggs on top, these cookies are as fun to make as they are to eat! Whether you’re sharing them at a family gathering or keeping them all to yourself, they are sure to become a classic tradition every spring.

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Cadbury Mini Egg Peanut Butter Blossoms

I have always loved peanut butter blossoms. There is something about chocolate and peanut butter that does it for me! I love adding these cookies into all of my favorite holidays. Changing out the sanding sugar color, or changing out the candy on top, is an easy way to make these fun and festive for any time of year.

"I have tried a lot of peanut butter blossoms but yours are the best!" Kelsey Hattel

Cadbury Mini Egg Peanut Butter Blossom Tips

For those of you who have not had the delight of tasting a traditional peanut butter blossom, they are a simple chewy peanut butter cookies with a delicious Hershey's kiss on top. For my Easter take on these, I swapped the kiss for mini cadbury eggs. Resulting in the cutest bird nests!

Eating them when they are fresh or still warm is a must! The melted milk chocolate eggs and the rich peanut butter are a match made in heaven. A few things that are important about this recipe is that the dough should be refrigerated for at least 2-4 hours before forming it into balls and rolling it in sugar. This helps them maintain their shape.

Second, I always use Jif or an off brand of CREAMY premixed peanut butter. Though I am a fan of organic peanut butter in my regular diet, it does not work well with this recipe, as the fats are not as evenly distributed throughout causing the cookies to be more dry. Last, the mini eggs need to be pressed into the top of the cookies when they are FRESH from the oven. If you bake the cookies with the eggs already on, the chocolate can burn!

Mini Cadbury Egg Peanut Butter Blossoms

Why You'll Love These Cookies

1. Colorful and Festive: Adding the mini eggs on top makes these cookies look like birds nests! Don't be afraid to also use yellow, pink, or light blue sanding sugar instead for granulated, for an extra pop of Spring color.

2. Family Fun: These cookies are a wonderful activity to enjoy with kids. They’ll love helping roll the dough in sugar and press the mini eggs into the warm cookies. Then of course, they will LOVE eating them!

3. Classic Flavor Combination: The creamy peanut butter and milk chocolate create a timeless pairing that’s always a crowd-pleaser.

   
   

Cadbury Mini Egg Peanut Butter Blossoms Recipe

Ingredients

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup Jif creamy peanut butter

• 1/2 cup soft unsalted butter

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1 egg

• 2 Tbsp half and half

• 1 tsp pure vanilla extract

• 60 Mini Cadbury Eggs

• 1/2 cup granulated sugar for rolling the dough into (or sprinkles of your choice)

  
  

Instructions

1. Prepare the Dough: In a medium bowl, cream together the peanut butter and soft butter until smooth. Add in the brown sugar and granulated sugar, creaming until fluffy. Mix in the egg, half and half, and vanilla extract.

   
   

2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Cover the dough and refrigerate for 2-4 hours.

   
   

3. Shape and Coat: Use a medium cookie scoop or tablespoon to portion out the dough. Roll each piece into a ball. Place the red and blue sugar into separate bowls. Roll 12 of the dough balls in red sugar and 12 in blue sugar. Leave the remaining dough uncoated for a classic look, if desired.

   
   

4. Bake: Preheat your oven to 350°F (175°C). Arrange the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 8-9 minutes, or until the edges are set but the centers are still soft.

   
   

5. Add the Mini Cadbury Eggs: Remove the cookies from the oven and immediately press 3 Cadbury Eggs into the center of each cookie. The warm cookies will slightly melt the chocolate, helping them adhere.

   
   

6. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool. Enjoy!

Mini Cadbury Egg Peanut Butter Blossoms

Can You Freeze Cadbury Mini Egg Peanut Butter Blossoms?

Yes, this cookie dough is great for prepping ahead! You can freeze the batch of dough in a container or double wrapped in seran. Just let it thaw overnight in the refrigerator before rolling the balls and baking. Or, you can roll the cookie dough into balls and then freeze them. If you are going to try this method I would freeze the dough balls on a cookie sheet 1 inch apart so they don't stick together. Once frozen you can transfer them to a gallon zip lock bag or airtight container. When you’re ready to bake them, let the frozen cookie dough balls sit at room temperature for an hour or so. You may need to add an extra minute onto the bake time if they are still cold.

You can also freeze peanut butter blossoms after they are baked. I recommend letting them cool completely, then store them in an airtight container with parchment between the layers to prevent sticking. This will also keep them from getting freezer burnt. You can store them for up to three months. When you are ready to eat them its best to let them thaw in the container at room temperature.

Did you make Cadbury Mini Egg Peanut Butter Blossoms?

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Bake a batch (or two) for Easter or this spring season, and watch them disappear! I made these two days ago and they are already gone, my family loves these cookies and I know you will too!

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