Soft and chewy peanut butter cookies filled with chocolate mini cadbury eggs. They are then rolled into a mixture of granulated sugar and ground cinnamon. The cinnamon sugar mixture gives these cookies a delicious snickerdoodle flavor. Everyone will love these chewy peanut butter cookies this Easter.
The cookie dough is made similar to a classic peanut butter cookie dough, except with the addition of mini cadbury eggs folded into the cookie dough. Roll the cookie dough into balls, then roll each one into a mixture of granulated sugar and ground cinnamon. Place them onto a large ungreased baking sheet at least 2-inches apart. Bake until the cookies are fully cooked through.
Peanut Butter Mini Cadbury Egg Snickerdoodle 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
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
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 peanut butter and sugar until fluffy. Add in the vanilla extract and egg and mix until smooth.
- Add in the flour mixture, mix until it is fully combined. Fold in the mini cadbury eggs. In a shallow dish, combine granulated sugar and ground cinnamon.
- Roll the cookie dough into balls, then roll each one into the cinnamon sugar mixture. Place the cookies onto a large ungreased baking sheet at least 2-inches apart. Bake for 10-12 minutes.
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