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 make 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!
Peanut Butter Mini Egg Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups + 2 Tbsp all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 30 + Cadbury Mini Eggs (I used royal dark)
- Sprinkles, if desired
Instructions
- 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 the 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.
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