Cadbury Egg Kiss Cookies

These Cadbury Egg Kiss Cookies were born during a rainy spring afternoon when my kids were bouncing off the walls with pre-Easter excitement. I had a bag of Cadbury Mini Eggs that I'd been hiding in the pantry (let's be honest, mostly from myself), and it hit me – why not twist the classic peanut butter blossom cookie into something spring-inspired? The result was this ridiculously adorable cookie that combines soft, thick peanut butter cookie bases with those iconic candy-coated chocolate eggs. Now they've become our official spring baking tradition, and friends start asking when 'those Easter cookies with the eggs on top' will be making an appearance around mid-March.

Last year I brought these to my daughter's class party, and her teacher texted me that night asking for the recipe. My nephew, who normally only eats the 'brown cookies' (chocolate chip), devoured three in one sitting. There's something about that combo of soft peanut butter cookie with the candy-coated chocolate egg that just works magic on people of all ages.

Simple Ingredients

• The peanut butter cookie base is the perfect backdrop for the mini eggs – I tried with chocolate cookie dough once and it overwhelmed the candy
• Rolling the dough in granulated sugar before baking creates that subtle crackly exterior that contrasts beautifully with the soft interior
• The mini eggs look almost like colorful little Easter eggs nestled in cookie 'nests' – making them as cute as they are delicious
• The slight salt in the cookie dough balances the sweetness of the candy perfectly

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Step-by-Step Instructions

Softening the butter:

The dough comes together in minutes, but I've learned a few tricks. First time I made these, I used cold butter and had to fight with my mixer. Now I make sure the butter is properly softened – not melted, but soft enough to leave a slight indent when pressed.

Mixing the dough:

Don't overmix once the flour goes in! I made this mistake early on and ended up with tough cookies. Now I stop the mixer as soon as the flour is incorporated and finish with a quick stir by hand if needed.

Dough ball size:

Getting the right dough ball size took some trial and error. My first batch had massive cookies because I was thinking of regular peanut butter cookies. These work best when they're about a tablespoon of dough – just enough to cradle that mini egg without overwhelming it.

Baking time:

The baking time is critical and counterintuitive. First time around, I baked them until they looked done, and they ended up dry. Now I pull them at exactly 7 minutes when they still look puffy and pale. They'll settle as they cool, creating that perfect soft-but-not-raw texture.

Pressing the eggs:

That immediate egg-pressing moment is key. Wait even a minute too long and the cookies develop a crust that won't crack properly around the candy. I've started having my kids line up the mini eggs on a plate before the timer goes off so we can work quickly once the cookies come out.

Cooling:

Let them set on the warm cookie sheet! My impatient attempt at moving them to a cooling rack too soon resulted in broken cookies. That 15-minute rest period allows them to firm up just enough to hold their shape.

My first batch was actually pretty good, but I've tweaked little things over time. Initially I used a full cup of brown sugar instead of half and half with white sugar, but found the cookies spread too much. I've played with different size eggs too – the mini mini eggs work, but don't have the same visual impact as the regular mini eggs.

Serving Suggestions

Serve these cookies on a pastel-colored platter for spring gatherings or Easter dessert tables. For gifting, stack them in clear cellophane bags tied with pastel ribbon. They make an adorable addition to Easter baskets or spring care packages. For a dessert table, arrange them alongside other spring treats like lemon bars and fruit tarts for a colorful spread.

Tasty Twists

Try using different flavors of mini eggs when available – the caramel or dark chocolate varieties create a whole new flavor profile. If you're not a peanut butter fan, substitute cookie butter or almond butter for a different flavor base. Around Christmas, I make the same cookie but use holiday M&Ms instead of mini eggs. For a more indulgent treat, drizzle cooled cookies with melted white chocolate for an extra touch of sweetness.

Storage Smarts

These cookies stay soft for about 3-4 days in an airtight container or zip-top bag. The trick is adding a piece of bread to the container – the cookies absorb moisture from the bread instead of drying out. For longer storage, freeze the baked cookies without the mini eggs, then add the candies after thawing. You can also freeze the dough balls (before rolling in sugar) for up to 3 months – just thaw, roll in sugar, and bake when a cookie craving strikes.

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I've made these Cadbury Egg Kiss Cookies for countless spring gatherings, classroom parties, and weekend baking sessions with my kids. There's something so satisfying about creating a seasonal twist on a classic cookie that brings a little extra joy to ordinary days. My children now associate making these cookies with the arrival of spring, and the simple act of pressing those colorful eggs into warm cookies has become one of our most treasured family traditions. What started as a way to use up Easter candy and entertain stir-crazy kids has become our signature spring treat – the one friends and family look forward to every year.

Frequently Asked Questions

→ Can I freeze the cookie dough?

Yes! Roll the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, roll in sugar and add a minute to the baking time.

→ Why do my cookies spread too much?

Make sure your butter isn't too soft or melted. If the dough seems too soft, chill it for 30 minutes before baking. Also double-check your measurements - too little flour can cause spreading.

→ Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a different texture. The cookies will still turn out delicious, just with small pieces of peanuts throughout.

→ What if I can't find Cadbury Mini Eggs?

Regular M&Ms or other chocolate candies work great as substitutes. You could also use Hershey's Kisses for a more traditional peanut butter blossom cookie.

→ Why don't my cookies crack when I add the candy?

Make sure to add the Cadbury eggs immediately after removing the cookies from the oven while they're still very soft. If they've cooled too much, they won't crack properly.