Peanut Butter Easter Cookies

These peanut butter cookies are full of chopped Mini Cadbury Eggs and peanut butter morsels. A great addition to any Easter Brunch!

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Course: Dessert

Cuisine: American

Keyword: cookies, Easter

Prep Time: 10

Cook Time: 15

Total Time: 40

Servings: cookies

Calories: 142kcal

Preheat oven to 350°F, and line two large cookies sheets with parchment paper.
Add the butter, peanut butter, brown sugar, and sugar to a large bowl, and mix until combined. Then mix in the egg.
Mix in the flour and baking soda.
Fold in the chopped Cadbury chocolate eggs (reserve about ¼ cup of the larger pieces to press into the top of the dough balls) and peanut butter morsels. The cookie dough will be thick but not too dry. And it shouldn't be sticky.
Use a cookie scoop to drop level scoops of dough onto the parchment-lined cookie sheets about 2 inches apart. Then, press some large pieces of the mini-eggs and some extra peanut butter morsels.
Bake for 15 minutes or until they have spread to about 2 inches and are browning around the edges.
Let the cookies cool on the cookie sheets for 15 minutes, then transfer to a wire rack to cool completely or serve warm.

Crush the Mini Cadbury Chocolate Eggs in a large Ziplock bag or chop them roughly. Make sure to keep the pieces pretty large.
Light metal pans are best to keep the bottoms of the cookies from getting too dark.
Using a small or larger cookie scoop will give you a different amount of cookies.