Soft and chewy classic peanut butter cookies filled with chocolate chips and mini cadbury eggs. These cookies are also rolled in powdered sugar before baking, making them more soft, and giving them a crinkle look after they are baked. These easy cookies make the perfect dessert for any Easter or spring themed occasion.
The cookie dough is made similar to a classic peanut butter cookie dough, except for the addition of chocolate chips and mini cadbury eggs mixed into the cookie dough. Roll the cookie dough into balls, then roll each one into powdered sugar. Place onto a large ungreased baking sheet at least 2-inches apart. Bake until the cookies are fully cooked through.
Peanut Butter Chocolate Chip Mini Cadbury Egg Crinkle Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini cadbury eggs
- 1 cup chocolate chips
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, salt, and baking soda. In a large bowl, combine butter with sugar until fluffy. Add in the egg and vanilla extract, and mix until smooth.
- Add in the flour mixture, mix until it is fully combined. Fold in the mini cadbury eggs and chocolate chips. Place the powdered sugar into a shallow dish.
- Roll the cookie dough into balls, and roll each one into the powdered sugar. Place the cookies onto a large ungreased baking sheet at least 2-inches apart. Bake for 10-12 minutes.
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