These adorable Easter peanut butter blossom cookies are the perfect addition to your Easter sweet spread, plus they’re based off of your favorite peanut butter blossom cookie!
Okay, okay I promise this is probably the last cookie recipe for some time. I just really love cookies! (Exhibits 1, 2, 3, 4, 5) And we all know I love festive things – so today I’m meshing to two to create a super fun cookie for Easter – Easter Peanut Butter Blossom Cookies.
Around Christmas time, my favorite cookie to make is peanut butter blossom cookies – you know the ones. Perfectly baked peanut butter cookies, rolled in crunchy sugar and then baked before a Kiss is pressed into the warm cookies. They’re always the first to leave the cookie boxes, and I’m secretly glad that Alex hates peanut butter because more for me!
This year, I was mourning the fact that I wouldn’t have more until next year before I realized that I should probably try to make them again later in the year. Fast forward to now, and I’m making an effort by putting an Easter spin on it.
To make these cookies, you’re going to start with a super simple peanut butter cookie. You could really use your fave – even store bought dough would work well! I used a basic cookie, the Betty Crocker Peanut Butter Blossom recipe that my mom’s been using since I was a kid. I change it up a tiny bit because I mean, a baked sweet without vanilla is a weird concept to me, but again, feel free to use whatever you dig. I used the Betty Crocker recipe below so that you don’t have to run all over the place looking for one, and I could make more sense when telling you how to assemble.
The only other think you’ll need for this recipe is green sprinkles (the colored sugar kind) and Easter egg chocolate. Let’s be real, people. Other than Reeses eggs, (the big ones are too big for this, unless you’re making a giant cookie. If you do that PLEASE let me know because I’m dying to know how that goes) the only chocolate eggs worth time, money, or calories are Cadbury eggs. Either the creamy crunchy mini eggs or the traditional, gooey creme eggs, they’re beyond delicious. This recipe uses either mini eggs or mini creme eggs, but feel free to use both (I did).
Easter Blossom Cookies
- 1 cup creamy nut butter
- 1 cup sugar
- 1 egg
- Additional granulated sugar
- Green sugar sprinkles
- chocolate Cadbury Eggs
Pre-heat your oven to 350°F.
In a large bowl, combine nut butter, sugar, and egg until well combines and a dough forms.
Shape dough into balls, about 2 tablespoons each. Roll in additional granulated sugar or green sanding sugar. Place on a lined cookie sheet, about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown.
Immediately press 1 unwrapped mini creme egg or 3 mini eggs in the center of each cookie.
Allow to set for 5 minutes or so before removing from cookie sheets to cooling rack.
- Ditch the gooey natural peanut butter here, friends - normal creamy PB works best!
- For thicker cookies, refrigerate the cookies and shape them in taller cylinders rather than balls.
- Sprinkle extra green sprinkles on top of the green cookies after pressing in the chocolate. Do this immediately to make extra sprinkles stick to the cracks, if that bothers you.
Okay so tell me – what holiday cookie do you miss throughout the year? Do you eat any other chocolate eggs? Why? I want to know in the comments!!
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