These Cadbury Mini Egg Thumbprint Cookies have a peanut butter cookie base and are topped with rich chocolate ganache then garnished with a Cadbury chocolate mini egg. They are the perfect blend of peanut butter and rich chocolate, all with the crunch of a creamy Cadbury Chocolate Egg.
For this treat I have used my favorite Peanut Butter Blossom cookie recipe and topped them with a thick chocolate ganache and a Cadbury Egg. They are one of the most addicting cookies that I’ve had!
Quick Tips
- Use the back of a teaspoon measuring spoon to make the ‘thumbprints’ in the cookies immediately upon removing them from the oven
- Remove the cookies from the oven right when they begin to crack. It’s easy to over-bake these cookies, which will dry them out
- Using a piping bag or ziploc bag to pipe the ganache into the ‘thumprints’ on the cookies. It’s much less messy!
Equipment
- Mixing bowls (1 should be microwave-safe)
- Rubber or silicone spatula
- Hand or stand mixer
- Cookie sheets
- Kitchen scale (optional)
- Piping or ziploc bags (optional)
Ingredients
- Creamy peanut butter – I recommend avoiding natural peanut butter in order to achieve the best consistency
- All-purpose flour
- Granulated sugar
- Light brown sugar – dark brown sugar is an OK substitute
- Eggs
- Unsalted butter – if using salted butter, reduce added salt by ¼ teaspoon
- Salt
- Baking soda
- Baking powder
- Heavy cream
- Semi-sweet chocolate chips – milk or dark chocolate can also be substituted. Baking chocolate is also acceptable (~4 ounces)
- Cadbury Mini Eggs – milk or dark chocolate mini eggs work
Try some of my other Easter recipes!
How to make Cadbury Mini Egg Thumbprint Cookies
- Make the peanut butter cookies
- Make chocolate ganache
- Assemble the cookies
How to make the peanut butter cookies
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper (or grease it well).
Add butter, peanut butter, granulated sugar and brown sugar in a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment. Scrape down the bowl once complete.
Next, add in the eggs and mix until combined.
In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt). Then add the dry ingredients to the wet ingredients in 2-3 portions. Mix until combined.
Roll the dough into 1-2 inch dough balls and place them on the prepared cookie sheet, leaving at least one inch in between each cookie.
Bake the cookies for 7-10 minutes or until the cookies just begin to crack (before the edges begin to brown).
Immediately use thumb or a teaspoon measuring spoon to create imprint in the middle of the baked cookies, then allow the cookies to cool.
How to make the chocolate ganache
Heat ¼ cup of heavy cream in the microwave in a medium bowl for 30-45 seconds or until the edges begin to boil.
Add chocolate chips and stir until the mixture is smooth.
How to assemble the cookies
Place the ganache in a piping or ziploc bag and cut a 1 cm tip in the bag (hold the bag horizontally as ganache will immediately start to flow out).
Pipe the chocolate into the imprints on the cookies (you may also use a spoon). Then place a Cadbury Mini Egg in the chocolate. Allow them to cool to room temperature before enjoying.
Cadbury Mini Egg Thumbprint Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber or silicone spatula
- Cookie sheets
- Kitchen scale (optional)
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter 6 ounces
- 1 egg
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar** for coating rolled cookie dough
For the Topping
- ¼ cup heavy whipping cream
- ¾ cup semi-sweet chocolate chips
- 36 Chococlate Cadbury Eggs for topping
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet, set aside.
- Add butter, peanut butter, granulated sugar and brown sugar in a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add egg, mix until combined.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients, about ½ cup at a time. Mix until combined.
- Roll dough into 1-inch balls and coat in sugar.
- Place rolled and coated dough on prepared cookie sheet, leaving 1 inch between each cookie. Lightly press each cookie down with two fingers.
- Bake for 6-10 minutes, removing them from the oven once they just begin to crack, before the edges begin to brown.
- Immediately use thumb or two fingers to create imprint in the middle of the baked cookies.
- Let cookies rest for 5-10 minutes, then move them to a cooling rack and cool to room temperature before topping them.
To make the chocolate ganache & top the cookies
- Heat the heavy cream in a small saucepan on low to medium heat, stirring every 30 seconds.
- Heat the cream until it just starts to boil, then turn off heat and add the chocolate. Stir constantly until all of the chocolate has melted. Turn heat back on low if necessary (while constantly stirring) to ensure all of the chocolate is melted.
- Let the chocolate cool for about 5 minutes, then stir and spoon it into the imprints on the cookies. Only about 1-1 ½ teaspoons of chocolate is necessary for each cookie.
- Immediately place one Cadbury egg into the warm chocolate on the cookie. Place the finished cookies in the refrigerator for 2-3 hours or overnight to set.
Mary says
These are the absolute best cookies for Easter time! The dough recipe is soft and delicious, the ganache is super yummy, and the cadbury egg on top makes it even better. Now that Easter is over, I’m going to try your other recipe where the same dough is wrapped around the ganache (Chocolate-filled Peanut Butter Cookies). I’m sure I won’t be disappointed! Thank you!