Adorable Easter cookies topped with toasted coconut and Cadbury mini eggs. And a white chocolate peanut butter cup hiding in the center.
If you can toast coconut (and, trust me, you can) you can make these super easy, 4-ingredient cookies.
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Are these sugar cookies not one of the cutest things you’ve ever seen?! These are sooooo easy.
Bake a piece of cookie dough in a mini muffin cup, press a white chocolate peanut butter cup in the center, sprinkle on some toasted coconut, and top with a Cadbury mini egg.
Gah! So cute!
I’ve been seeing these all over Pinterest (hi, I’m Lisa and I’m a Pinaholic) and thought they were really cute. So I decided to do my own variation.
But I wanted mine to be really easy, have minimal ingredients to deal with, and have a little something (hello white chocolate peanut butter cups!) that the others didn’t.
And I’m happy to say, I think I pulled it off. You can crank out a couple dozen of these 4-ingredient cuties in no time!
If these seem a bit familiar it’s because I’m using the same cookie dough that I used for my Easy Sugar Cookie Turtle Tassies. Only instead of a Rolo I’m pressing a white chocolate mini peanut butter cup in the middle. Yep, they’re a thing.
But first we’re going to toast the coconut. Don’t panic…you can do this. I know a lot of people do this in the oven, but I prefer to do it on top of the stove so I can control it better. This stuff can go from zero to burnt in no time so keep a close eye on it, DO NOT WALK AWAY!
Start with a large, dry skillet. We’re not frying coconut, we’re toasting it, so no cooking spray. A large skillet has plenty of surface area so the toasting goes quicker.
Heat the skillet over medium heat. Toss in the coconut and break up any clumps. Stir it constantly until it starts to brown.
It can take a few minutes for it to start to brown, but don’t be tempted to leave it. Once it starts to brown, it can burn very quickly. When it’s as brown as you like, remove it from the pan onto a baking sheet or it will just keep cooking. Let it cool while you continue.
I betcha think we’re going to bake the cookies now. Not yet. First we have to unwrap the peanut butter cups because they need to be pressed into the sugar cookies while the cookies are still warm.
This is a great step to let the kids help with. Make sure you unwrap a couple of extras because there will be a some that magically disappear.
Now come the cookies. Place some cute Spring/Easter mini muffin liners in 24 mini muffin cups. Don’t try to skip the liners and use cooking spray. I did that with the first batch I made and by the last few I was chiseling them out of the muffin pan with a table knife.
Next comes the hard part. Take a piece of cookie dough and plop it in a muffin cup. That’s it!
Bake the cookies for around 15 minutes until they’re lightly browned. Immediately press a peanut butter cup in the center.
While they’re still in the pan, sprinkle them with some toasted coconut. Let them cool in the pan for 10 minutes to give them a chance to set.
Transfer them to a wire rack: top each off with a mini egg.
I used Cadbury mini eggs for these Easter cookies, but you can use malted milk eggs or whatever you like. Peanut M&M’s will even work.
FYI, be careful if you’re transporting these, the egg may roll off the top.
Wouldn’t these White Chocolate Peanut Butter Easter Cookies be adorable in an Easter basket?!
If you want 4 or 6 dozen cookies just double or triple the ingredients.
Helpful tip: To determine how many bags of candy, etc. you need for a recipe, look at the nutrition label. Find the number of pieces in a serving. Next, find the number of servings in the package. Then multiply the two. This will give you a good idea of how many packages you need to buy.
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If you try this recipe or have a tip to make it better, be sure to comment below. Click on the first and/or last picture to pin it to your Pinterest boards. Or click on the social media options to share it.