I hope everyone has a nice Easter holiday filled with chocolate and peeps! As a special Easter treat, I’ve invited Dana from the blog Let’s Meet for Lunch, you’ll remember her from back in January when we wrote posts for each other’s blogs here. Today we’re bringing you some Easter or Spring dessert ideas, without futher ado, here’s Dana, and don’t forget to click over to Let’s Meet for Lunch to check out my post on Grapefruit cake!
Hey Red Velvet readers! I’m so glad to be back, this time with an Easter treat for you. This is a recipe that I have been making for a few years, from the blog that inspired me to start my own. If you’ve never checked out Our Best Bites, you should – they have tutorials for everything under the sun and some really creative ideas. I’ve always made these cookies strictly according to the directions in the past because…. well, why mess with a good thing? However, when I thought about posting it on my own blog (or Marah’s in this case!) I wanted to make it my own. How better to do that than add some creamy peanut butter? Chocolate and peanut butter are a pretty classic Easter combo if you think about it – I for some reason always associate Reese’s Peanut Butter Eggs with my Easter basket growing up. These cookies combine that flavor with Cadbury Mini Eggs… I know, I know… over the top. If you have a peanut allergy, feel free to just leave the peanut butter out – they were good before without it!
Chocolate-Peanut Butter Cadbury Egg Cookies
Adapted from ourbestbites.com
Printable Recipe Card
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 Egg (ignore the second one in the picture!)
1 1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda (not pictured)
1/4 tsp. salt
1 1/4 c. flour
3 Tbsp. unsweetened cocoa powder
1/4 c. creamy peanut butter
1 10 oz bag Cadbury Mini-Eggs
Start by preheating your oven to 350 degrees. Cream together the butter and sugars, then add in the egg and vanilla, beating well.
Combine the dry ingredients in a separate bowl and slowly add until combined.
Add the peanut butter…. look at those swirls! So pretty.
Pour the mini Cadbury eggs into a plastic bag and crush into chunks. Fold into the cookie batter….
…and drop by the tablespoon onto a prepared baking sheet. I like to use parchment paper for most of my baked goods because it keeps the bottoms from browning. But feel free to use nonstick spray if that’s what you have!
Bake for 8-10 minutes, or until the edges are well cooked and the middles are still slightly soft. I prefer a chewier cookie, but if you want them more crunchy, take them out on the 10 minute side of things.
Enjoy, and have a happy Easter! Be sure to stop by my blog by clicking here to check out Marah’s Grapefruit Cake…. sounds delicious!
Printable Recipe Card available here.