Peanut Butter Mini Cadbury Egg Snickerdoodle Cookies

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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

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Ingredients Method

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

Method

 

1. 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.
2. 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.
3. 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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