I’ve got more Easter coming your way today, but we’ll switch gears from printables to food this week–at least until tomorrow–I’m joining up with some of my friends for an amazing Spring Printable Hop you won’t want to miss. But today I’ve got these little Cadbury Egg Cookies and they’re like the marriage of two of my favorite things! Cadbury Eggs and Peanut Butter Blossom Cookies. Queue fireworks, classical music, and slow-motion dancing in circles. It’s like cookie heaven! I saw a quote the other day that said, “I’ve got 99 problems, and eating an entire bag of Cadbury Mini Eggs for breakfast is one of them.” #truth Why are they so freaking good?
If you’ve been around here with me for a while, you know that baking is not my favorite thing. Well, it wasn’t. I quit my job in January to stay home with my daughter, and it’s like this magical June Cleaver switch flipped that made me not mind it so much. Notice I said not mind, I still don’t love it And I’m only like 1/100th June Cleaver, I mean, did you see last week’s Real Life Home Tour? I bake the easy stuff. None of this flour and yeast, huge mess, homemade bread stuff. In fact, my husband made homemade rolls last week for family dinner and HOLY HELL what a mess that creates. They were good, but I think it took me like three days to completely clean up the mess and get all of the dishes washed. Partly because the recipe was, I believe, created to feed an army–or a Utah family, which is basically the same thing, and who we happened to be feeding, so I had like five baking dishes just for cooking the rolls. Anyway, been there, done that, not doing it again any time soon. Oh, I also tried my first cake from scratch. The batter was a amazing! The cupcakes? Basically hollow and crumbled apart as soon as i took the wrapper off. But what I’m trying to get at here is that for a girl who really does not love to bake, these are easy. And kind of fun. I had never made these before until a couple of weeks ago and the dough kind of ends up like playdough–my daughter loves getting to roll them in the sugar (and eat half the sugar along the way). It’s basically just the classic Peanut Butter Blossom recipe, but instead of kisses, I substituted Cadbury Eggs–unmatched creative genius, I know, I know (takes a bow).
- 1 bag Cadbury Mini Eggs
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tbsp. milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup additional granulated sugar for rolling
- Heat oven to 375 degrees.
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1 inch balls. Roll in sugar and place on ungreased cookie sheet.
- Bake 8 to 10 minute or until lightly browned. Immediately press a Cadbury egg into the middle of each cookie; cookie will crack around the edges. Place cookies on wire rack to cool.
Now one of your 99 problems is not trying to eat the whole batch of Cadbury Egg Cookies for breakfast. You’re welcome! Also, it’s the Monday after daylight savings, so just grab yourself a glass of milk and indulge a little. You deserve it