It is time to give the iconic Peanut Butter Blossom a makeover, or a glow-up, if you will. Spring Blossom Cookies are yummy peanut butter dough, rolled in sugar and topped with three Cadbury Mini Eggs, in place of the traditional Hershey’s Kiss. Thick, soft and chewy these Spring Blossoms are delicious. Not too sweet, but oh so very rich in flavor, they are a peanut butter and chocolate match made in heaven.
Looking for the perfect way to celebrate Easter or this awesome spring weather? Just bake up a batch of cookies! Keep in mind, the best way to eat these bad boys is warm out of the oven so the chocolate inside of each egg is still melty. You can thank me later.
I know you may be thinking … “Another cookie recipe, seriously?” And to that I say, “Bah-hum-bug.” If this pregnant momma wants cookies, we are making cookies. No one is going to make me feel bad about it. Plus you won’t hear my neighbors complaining about it either. 😆
On the other hand, if you have cookie fever like me this spring, you’ve got to check out some of my other favorites like these Old Fashioned Chocolate Chip which are most enjoyed after they have totally cooled.
Looking for other classic springtime cookie flavors? You need to give our Sunshine Oatmeal cookies and our Strawberry Lemonade cookies a go! And if you have a hankering for cookie dough you absolutely need to try out our Quick Chocolate Chip cookies, also so good hot out of the oven. But if hunting for more of an earthy, rich, warm flavor check out the Pumpkin Spice and Chocolate cookie!
For this one put the natural or chunky peanut butter aside and stick with the good ole’ traditional creamy peanut butter. Natural Peanut Butter causes the cookies to get real chalky and dry.
Rolled in Sugar
Don’t skip the rolling dough in sugar part! It’s got to happen. Crucial. Makes each cookie soooo much better. Or for even more festive fun don’t hesitate to sub out the sugar used to roll each cookie dough ball for pastel nonpareil sprinkles or green sanding sugar to make each cookie look like the eggs are nestled in grass.
Don’t be afraid to use any flavor of Cadbury Mini Eggs. Milk chocolate, white chocolate, royal dark chocolate … all will be both delicious and adorable! But make sure you add them to your shopping list quick! These little guys are only available at Easter time.
And if you get a hankering for these Spring Blossom Cookies later in the year, have no fear. You can always go back to the traditional topper for these cookies, a Hershey’s Kiss! Or get creative and top with a different seasonal candy of your choosing.
Keep it Simple
I love this recipe for its simplicity. No need for multiple mixing bowls or separating ingredients, just put everything in one bowl and mix! You just want to be careful to avoid over mixing your dough. If you over-mix, your cookies will end up dense and tough – more bread like. Knowing when to stop mixing is key. This is something that can take practice to learn but you will get the hang of it. For now mix until you can no longer see streaks of flour, stir two more times and then put down the spoon.
Usually I go big or go home when it comes to cookie size, but with this one, smaller is better. You will want to use roughly one tablespoon of dough for each cookie. Plus, smaller cookies give you those iconic cracked edges when you press the eggs in the top of each cookie. The bigger they are the less they crack.
Baked to Perfection
Now, the key to the perfect cook, is time not appearance. 10 minutes equals perfection. But if they really are looking too wet you can put them in for another minute, we know ovens vary. Just be careful because you don’t want to over bake them. When peanut butter cookies bake too long they get crumbly and dry, these Spring Blossom cookies are no different. So, the rule of thumb here is, better to undercook than overcook. And don’t worry, the cookies will bake a little more on the pan.
Adorn Each Cookie
As soon as the cookies come out you will want to press the Cadbury Eggs in to the top of each cookie. Press firmly but not too hard. You don’t want to press all the way through the cookie bottom. And don’t worry about the cookies still being hot. The shell on the eggs will allow the chocolate to get all melty on the inside without making a mess all over the cookie.
- 1¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar, packed
- ½ cup salted butter
- ½ cup peanut butter
- 1 egg
- 2 tablespoon milk
- 1½ teaspoon vanilla
- 1 bag Cadbury Mini Eggs
- Preheat oven to 375° F. Line baking sheet with parchment paper and set aside.
- In a large mixing bowl combine all ingredients except for the Cadbury Mini Eggs. Avoid over mixing dough.
- Pinch off dough about two teaspoons in size. Form into a ball and roll in sugar before placing on the baking sheet.
- Bake for 10 minutes. While still hot, firmly but carefully press three Cadbury Mini Eggs into the top of each cookie.
- Normal creamy peanut butter works best for these cookies. Avoid natural or crunchy varieties.
- Do not over mix or bake to avoid dense and crumbly cookies.
- Feel free to substitute Mini Eggs for an unwrapped Hershey's Kiss to enjoy year round.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 158mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 3g