Step 1

First we will get the chocolate butter cream started. Melt the butter and chocolate chips together in the microwave. Microwave for 30 second intervals stirring in between until it is smooth. Set aside and allow it to come down to room temperature.

Step 2

Preheat oven to 350°.

Step 3

Cream the butter and sugars together until light and fluffy (about 3 minutes).  Scrape down the sides of the bowl and add in the egg yolk, vanilla and peanut butter. Mix until well incorporated.

Step 4

Add the dry ingredients to the bowl and mix slowly until just combined. Don't over mix the flour or else you'll end up with very cakey cookies.

Step 5

Scoop out and roll the dough into 24 balls. I use a cookie scoop to make this easy! I like to roll my dough in sugar to give the cookie a little crunch, but this is totally optional.

Step 6

Bake in a mini muffin tin pan at 350° for 7 minutes.

Step 7

When the cookies come out of the oven, immediately use the back of a spoon, or measuring spoon to press the cookies into the muffin tin, to create the 'nest'. Cool completely.

Step 8

Once the butter and chocolate are back at room temperature, whip the chocolate and butter together with the powdered sugar. Using either a piping bag or a zip top bag fill the nests with chocolate butter cream. Top with a Mini Cadbury Egg. Enjoy!