When Easter season rolls around, there’s nothing quite like the excitement of Cadbury Eggs hitting the shelves. I’ve taken that beloved chocolate treat and transformed it into something even more irresistible: Cadbury Egg Kiss Cookies! These delightful cookies feature a soft, chewy base with a Cadbury mini egg pressed into the center while still warm, creating that perfect melty chocolate center we all love in a kiss cookie.
These cookies are the perfect Easter baking project, combining the nostalgic flavor of Cadbury eggs with a classic cookie format that everyone adores. The contrast between the crisp edges and soft centers makes them utterly addictive – I promise they won’t last long on your dessert table!
Why You’ll Love This
- Perfect Easter treat that combines two beloved sweets in one delicious cookie
- Simple recipe with minimal ingredients that even novice bakers can master
- Kid-friendly baking project with a fun “pressing” step little ones will enjoy
- Make-ahead friendly – prepare the dough in advance for fresh-baked cookies anytime
- Impressive presentation that looks like you spent hours in the kitchen (but didn’t!)
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling the cookie dough in)
- 30 Cadbury Mini Eggs
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with silpat liner, parchment paper, or spray with cooking spray.
- In a large bowl, or bowl of a stand mixer, beat together the butter, granulated sugar, brown sugar and peanut butter until light in color and fluffy looking. About 1-2 minutes. Add in the egg and vanilla extract. Blend together.
- In a separate smaller bowl, combine the flour, baking soda, and salt. Stir with a whisk to break up any clumps.
- Add half of the dry mixture to the butter/sugar mix and blend on low speed just until incorporated. Add the other half and blend just until mixed together.
- Measure the 1/4 cup granulated sugar and place it in a bowl. Take a pinch of dough (about a tablespoon) and roll into a ball. Roll the cookie dough ball into the sugar and place on prepared cookie sheet. You will be able to put all 30 on one cookie sheet. 6 rows of 5 cookies each.
- Bake for 7 minutes. The cookies will look the same (they will be slightly paler in color and look “puffy”) but trust me, pull them out of the oven.
- Immediately gently press a Cadbury Mini Egg into each cookie. The edges will crack and that’s what you want!
- Let the cookie sit on the cookie sheet for about 15 minutes. Eat one warm! Or at room temperature is good too. Store leftovers covered at room temperature. I put mine in a gallon-sized Ziploc bag.
Tips & Variations
- For extra chocolate flavor, add 1/2 cup mini chocolate chips to the cookie dough
- Try using different flavors of Cadbury eggs for variety (caramel, white chocolate, etc.)
- Chill the dough for 30 minutes before baking if you prefer thicker cookies that spread less
- If mini eggs aren’t available, substitute with regular Cadbury eggs cut in half or other chocolate candies
- For a festive touch, add pastel-colored sprinkles to the sugar coating
- Make sure to press the candies in immediately after baking while the cookies are still hot and soft
Serving Suggestions
These Cadbury Egg Kiss Cookies are perfect served alongside a cold glass of milk for an afternoon treat. For an Easter dessert table, arrange them on a tiered stand with other spring-themed treats like carrot cake bites or pastel-colored macarons.
They also make adorable gifts – package a few in a cellophane bag tied with pastel ribbon for teachers, neighbors, or as part of an Easter basket!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- Cookie dough can be frozen for up to 3 months – thaw in refrigerator before baking
- For best results, bake one sheet at a time in the center rack of your oven
- Cookies are done when edges are set but centers still look slightly underbaked
FAQs
Can I make these cookies ahead of time?
Yes! You can prepare the dough up to 3 days in advance and store it in the refrigerator. You can also freeze the shaped dough balls for up to 3 months.
Why are my cookies spreading too much?
If your cookies are spreading too much, try chilling the dough for 30 minutes before baking or add an extra 2-3 tablespoons of flour to the dough.
Can I use regular-sized Cadbury eggs instead of mini ones?
Yes, you can cut regular-sized Cadbury eggs in half and press the cut side down into the cookies. You may need to make slightly larger cookies to accommodate them.
How do I know when these cookies are done baking?
The cookies are done when the edges are set but the centers still look slightly underbaked. They’ll continue cooking from residual heat on the baking sheet.
[recipe_card]
