If you love those delightful candy coated smooth chocolate eggs, then this is going to be the best cookie you’ve ever eaten. Peanut Butter Dark Chocolate Cadbury Mini Egg Cookies are seriously the most perfect cookie ever!
I will never forget when I first tried these delectable Cadbury Mini Eggs…it was life changing. You laugh, but I’m serious.
This candy, oh how it taunts me once a year, “Joanna, I’ve arrived in the stores! Rush over to grab the whole shelf full of bags. I won’t be here forever.” Am I the only one that they talk to?
I didn’t really want to try the first bag, because I honestly thought they would be just egg shaped M&M’s. Who needs another hard candy coated drop of chocolate?
I mean, I love M&M’s, why do I need another brand of the same thing. But, no…the chocolate is different, the coating is different.
Everything about this candy is different. The coating is harder, the chocolate is smoother, and it’s just one utterly amazing bite after another. I didn’t think that they could improve on this candy….until…dark chocolate!!
I knew that Easter candy as I knew it would be forever changed. We buy a bag every time we walk into Target. Do we still have some left in the pantry? Uh, yea! You can not run out of this stuff. It’s almost like crack. Almost.
I said to Kelsie the other day, “I want to make cookies with these, you know like chocolate chips, but with Cadbury Mini Eggs.” She said, “the only cookie that would work with the Cadbury Mini Eggs would be peanut butter.” My child is brilliant. Thick and chewy peanut butter cookies were made for these dark chocolate Cadbury Mini Eggs.
I made these cookies and knew that I had created a monster.
These cookies are best served warm, about 10 minutes out of the oven, when the chocolate is still gooey. But, they are still very tasty 3 days later.
They’ve of course lost their melty factor, but still quite delicious. They make the perfect afternoon snack with a cold glass of milk, if that’s your thing (it’s totally not mine). Or a hot cup of coffee (that’s my thing).
Love all things Cadbury? Here are some other recipes I think you’ll enjoy:
- 6 tablespoons butter
- 1/2 cup peanut butter, creamy
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 3/4 cup brown sugar, I used light
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1 1/2 cups roughly chopped Dark Chocolate Cadbury Mini Eggs
- Preheat oven to 350 degrees, and line baking sheets with parchment paper.
- Mix together the flour, baking soda, corn starch, and salt together. Set aside.
- In a large mixing bowl, melt the butter and peanut butter in the microwave. About 30-45 seconds. Whisk.
- Whisk in the sugar and brown sugar, and vanilla. Mix in the egg, until thoroughly combined.
- Pour in the dry ingredients in small increments, mixing after each addition, until all of the flour mixture has been stirred in
- Stir in the chopped Cadbury Mini Eggs.
- Make dough into 1 1/2 round balls, and place on cookie sheet, about 2 inches apart. Bake for 10 to 12 minutes. Cookies will be very soft. Allow to cool on the baking pan for at least 5 to 7 minutes before removing.
- Store in an airtight container for up to 5 days.
Amount Per Serving: Calories: 213 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 17mg Sodium: 153mg Carbohydrates: 27g Fiber: 2g Sugar: 15g Protein: 3g