Stuck on what to make for Easter? These Peanut Butter Mini Egg Thumbprint Cookies will be a hit with all ages and are super easy to make!
If there’s one thing that I look forward to most when Easter rolls around, it’s Cadbury Mini Eggs. Particularly the royal dark variety. OMG. They’re basically my all-time favorite candy and they’re only available once a year. Actually, that’s probably a good thing, I don’t need that temptation all year long. In an attempt to get rid of the bag I have going now, I made these Peanut Butter Mini Egg Thumbprint Cookies for your Easter baking pleasure.
Do you have a favorite Easter dish? I think I actually like Easter food more than Christmas or Thanksgiving — controversial, I know. I just love things like ham, potato salad, deviled eggs and carrot cake. Although, I’m always jealous of people who do brunch for Easter. I would take bacon, eggs, and cinnamon rolls any day. Yum! Leave me a comment and let me know what kind of menu you like to have for Easter!
Try out my Marbled Egg Sugar Cookies for Easter also!
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla
- 1½ cups + 2 Tbsp all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup semi-sweet chocolate chips
- 30 + Cadbury Mini Eggs (I used royal dark)
- Sprinkles, if desired
- Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
- Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
- Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until just incorporated.
- Chill the dough for 2 hours in the fridge or 45 minutes in the freezer. Don't skip this step!
- Preheat oven to 350ºF
- Scoop dough and shape into balls, about 1 rounded tablespoon each. Place 2-inches apart on silicone or parchment-lined baking sheets.
- Bake at 350ºF for 8 to 9 minutes. Remove from oven and immediately poke a hole in the center with the end of a wooden spoon or something similarly sized to the end of your finger.
- While the cookies cool slightly, melt the chocolate chips in the microwave for 30 seconds at a time until smooth.
- Drizzle the cookies with melted chocolate and top each with a mini egg. Top with sprinkles, if desired. Allow the cookies to cool completely before serving. Cookies can be kept at room temp in an air-tight container for up to 5 days.