Chocolate Peanut Butter Cadbury Egg Cookies by Let’s Meet for Lunch

I hope everyone has a nice Easter holiday filled with chocolate and peeps! As a special Easter treat, I’ve invited Dana from the blog Let’s Meet for Lunch, you’ll remember her from back in January when we wrote posts for each other’s blogs here. Today we’re bringing you some Easter or Spring dessert ideas, without futher ado, here’s Dana, and don’t forget to click over to Let’s Meet for Lunch to check out my post on Grapefruit cake!

Hey Red Velvet readers! I’m so glad to be back, this time with an Easter treat for you. This is a recipe that I have been making for a few years, from the blog that inspired me to start my own. If you’ve never checked out Our Best Bites, you should – they have tutorials for everything under the sun and some really creative ideas. I’ve always made these cookies strictly according to the directions in the past because…. well, why mess with a good thing? However, when I thought about posting it on my own blog (or Marah’s in this case!) I wanted to make it my own. How better to do that than add some creamy peanut butter?  Chocolate and peanut butter are a pretty classic Easter combo if you think about it – I for some reason always associate Reese’s Peanut Butter Eggs with my Easter basket growing up. These cookies combine that flavor with Cadbury Mini Eggs… I know, I know… over the top. If you have a peanut allergy, feel free to just leave the peanut butter out – they were good before without it!

Chocolate-Peanut Butter Cadbury Egg Cookies
Adapted from ourbestbites.com
Printable Recipe Card

1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 Egg (ignore the second one in the picture!)
1 1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda (not pictured)
1/4 tsp. salt
1 1/4 c. flour
3 Tbsp. unsweetened cocoa powder
1/4 c. creamy peanut butter
1 10 oz bag Cadbury Mini-Eggs

Start by preheating your oven to 350 degrees. Cream together the butter and sugars, then add in the egg and vanilla, beating well.

Combine the dry ingredients in a separate bowl and slowly add until combined.

Add the peanut butter…. look at those swirls! So pretty.

Pour the mini Cadbury eggs into a plastic bag and crush into chunks. Fold into the cookie batter….

…and drop by the tablespoon onto a prepared baking sheet. I like to use parchment paper for most of my baked goods because it keeps the bottoms from browning. But feel free to use nonstick spray if that’s what you have!

Bake for 8-10 minutes, or until the edges are well cooked and the middles are still slightly soft. I prefer a chewier cookie, but if you want them more crunchy, take them out on the 10 minute side of things.


Enjoy, and have a happy Easter! Be sure to stop by my blog by clicking here to check out Marah’s Grapefruit Cake…. sounds delicious!

Printable Recipe Card available here.

Red Velvet Cupcakes

In preparation for Valentine’s Day, I decided to be a nice co-worker and make red velvet cupcakes to take into the office. I would have rather made a red velvet cake, but the cupcakes are so much better for sharing. I found really cute cupcake wrappers at the grocery store which made the cupcakes even more special.

I found a recipe from Paula Deen, because Southern ladies know their red velvet, and got to work.

Start the recipe by sifting together the dry ingredients.

Using an electric mixer, mix together all the wet ingredients, including the red food coloring and vinegar. Slowly work the dry ingredients into the wet ones.

Once the batter is well incorporated, scoop into the prepared cupcake pans.

Bake at 350 degrees for 22-25 minutes, until a toothpick comes out clean.

Cool completely before icing.

I prefer my red velvet cake with butter cream icing, as opposed to the more popular cream cheese. So I whipped up a batch of my favorite butter cream and piped it on top.

I don’t think I’ll use this recipe again, they were decent but not good. I felt the cupcakes lacked in flavor overall and I while I baked them I thought I should have added more cocoa than the recipe called for, but talked myself out of it. I usually like to follow a recipe the first time I make it and then makes notes afterward about how it turned out for the next time I make it.

Even thought they didn’t taste amazing, they certainly were pretty and put everyone at the office in a Valentine’s mood!

Here’s the recipe from Foodnetwork.com:

Red Velvet Cupcakes
Print
Author: Paula Deen
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 24 cupcakes
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.