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.

Sugar Cookies

I have launched a full search for the perfect sugar cookie this holiday season. Typically, I make flatter, chewy sugar cookies and decorate the tops of them with colored sugar and holiday candies. These are one of my favorites because of all the butter and sugar but they also look beautiful with all the sugars however I’m hoping to make a sugar cookie this year that includes icing. I have considered the cookies that you roll out and cut with cookie cutters but I honestly don’t like that sometimes those cookies are hard, I’m a soft and chewy cookie person. This week I attempted the old fashioned cake-like sugar cookie and topped it with a white frosting.

I have bought these types of cookies at the grocery store before and was attempting to duplicate those. This recipes is a typical cookie recipe, its simple and straight forward with few steps. All you truly need is an electric mixer and a recipe to follow and anyone can make it.

Start the recipe by creaming the sugar and butter with an electric mixer.

 

Add the eggs and mix well after each. Mix in the vanilla.

Add the milk, alternating with the dry ingredients. Mix until all ingredients are well combined, being sure to scrape down the sides of the bowl with a spatula.

Chill the dough for up to an hour.

Once chilled, scoop onto a parchment lined baking sheet (parchment paper truly does save your cookie sheets and extend their life!).

Bake at 350 degrees for 10-12 minutes until the cookies spring back quickly when you touch the top lightly with your finger.

Allow the cookies to cool completely and while you’re waiting, mix up the icing.

Simply mix together all the ingredients, adding the powdered sugar in slowly. Add enough milk until the frosting is the consistency you like.

Ice the cooled cookies using a pastry bag and round pastry tip. Sprinkle lightly with large white sugar.

While these cookies were good, they weren’t amazing. I felt the cookies themselves were too bland and needed something extra. Eric mentioned that he thought that were “too cakey” though I liked that quality about them; I think it pairs well with the frosting. I got no complaints about the frosting!

 

Here’s the recipe:

Cake Sugar Cookies with Frosting
Print
Author: Red Velvet
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 20
Ingredients
  • Cookies:
  • 1 stick of butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cup flour
  • 1/2 teaspoon salt
  • Frosting:
  • 1 stick butter, softened
  • 2 cup powedered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
Instructions
  1. Cream butter and sugar.
  2. Add the eggs one at a time mixing well after each.
  3. Add in the vanilla, baking powder and salt and mix well.
  4. Add the milk and flour alternating and mixing well.
  5. Chill for up to 1 hour.
  6. Spoon onto greased or lined baking sheets. Bake at 350 degrees for 10-12 minutes until just beginning to brown.
  7. Frosting:
  8. Cream butter and powdered sugar.
  9. Mix in 1 teaspoon vanilla.
  10. Add 1-2 tablespoons of milk. Mix well until it has reached desired consistency.
  11. Top cooled cookies with frosting and clear sugar crystals.