This is the perfect easy Easter treat for when you’re craving a peanut butter blossom cookie. It’s a fun cookie for kids to help make. They can even watch the eggs “hatch” or crack a few minutes after you put them on these warm easy Easter cookies.
Easy Easter Cookie
If you’re like me, you’re looking for simple, easy ways to make Easter a little extra special. These cookies are the perfect treat to bring a festive twist to a classic cookie. They are soft, thick, and oh so good with that peanut butter richness. They are made with ingredients you have around the house. Just grab a bag of mini Cadbury milk chocolate eggs next time you are at the store, and you will be ready to go!
Ingredients for Easy Easter Peanut Butter Blossom Cookies
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup of light brown sugar, packed
- 3/4 cup creamy peanut butter
- 1/4 tsp salt
- 1 large egg
- 2 tsp pure vanilla
- 1/2 tsp baking soda
- 1 1//2 cups all purpose flour
- 9 oz bag of mini Cadbury milk chocolate eggs
Methods for Easy Easter Cookies
These easy Easter cookies are no fuss and quick. In a large glass bowl, melt the butter in the microwave till softened enough to mix with the sugars. Then add the sugars. Using a hand mixer is great (this is my favorite!) but just use a spoon if that’s what you have handy.
You want to use creamy peanut butter for this recipe. Add that into your bowl, along with the salt, egg, vanilla. Mix well, then stir in flour. Your dough should be thick and easy to shape into balls.
A 1 1/2 TBSP size ball is perfect and large enough to place the eggs on top. At this point, in a typical peanut butter blossom cookie, you might roll the ball in granulated sugar. Again, we are opting for an easy cookie so no sugar, though feel free to do this extra step if you want.
Bake cookies in a preheated 375 degree oven for 8-10 minutes. For me, 9 minutes was the perfect time, but I know so many variables affect cooking time. Just watch for the cookies to get slightly brown on top.
An Easter Twist on a Traditional Cookie
At this point, you will want to have your mini Cadbury eggs close by. As soon as you remove the cookies from the oven, place three eggs in the center of each cookie and gently press down. The cookies will split and expand just a little.
After a few minutes of cooling, you will notice some of the eggs crack a little from sitting on the warm cookie. That was a fun surprise my kids watched for!
Storing Cookies
These cookies can be stored on the counter for 3 days, or in the fridge for a week. You can freeze the dough balls in a freezer Ziplock bag or similar airtight container. Just know, they will need a longer cook time, when baking frozen cookies.
See more delicious recipes HERE!
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Easy Easter Peanut Butter Blossom Cookies
These are a easy and fun Easter take on a yummy peanut butter blossom cookie.
Ingredients
- 1/2 cup salted butter
- 1/2 cup grandulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup creamy peanut butter
- 1/4 tsp salt
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 9 oz bag of mini Cadbury milk chocolate eggs
Instructions
- Melt butter till softened in large bowl
- Add sugars and cream together
- Mix in peanut butter, salt, egg, and vanilla extract
- Then add baking soda and flour
- Roll dough into 1 1/2 TBPS size ball and place on a cookie sheet
- Bake in 375 degree preheated oven for 8-10 minutes
- Remove from oven when brown and immediately place 3 mini Cadbury eggs in the center of each cookie
- Cool and Enjoy!
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