How about some Easter candy cookies to cheer you up this Friday morning?
When a holiday is done, it’s DONE in this house. I adore decorating, planning, hosting and entertaining galore when it comes to almost every single holiday of the year, but when that holiday is over, watch out. It’s a hurricane of packing things away and getting rid of leftovers as fast as I can.
We always have leftover candy. I’m a candy Nazi. The kids – nor us parents – simply do not need all the chocolate and candy that arrives with each holiday, via relatives, events or any other way that candy sneaks into my house while I’m not looking.
The Easter bunny tends to bring our kids material objects instead of a boatload of candy and this year was no different. We still managed to have a container up in the cupboard of random Easter candy that was driving me insane.
Yes, I know that Easter was only 5 days ago. It takes very little to push me to the brink of insanity.
Last year I made a chocolate mousse pie with the leftover chocolate, for the whole family to just have dessert one night and the chocolate was done.
This was a beautiful pie and a great way to use the chocolate for a decadent treat.
This year I had a random assortment of candy to use ; pastel M&M’s left over from my stint at the Home & Garden show, tinfoil eggs and the Cadbury cream eggs. I couldn’t exactly bake those into a pie nor a mousse, so cookies it was this year!
The beauty to cookies is that you can basically chop up anything and throw it in. Just make sure you have 2 cups of it.
Whip up the cookie recipe below and when it comes time to put them on the cookie sheets, this is what they have to look like. Make sure the egg is cradled nice and high in the centre of the cookie.
- 2¼ cups of all purpose flour
- 1 tsp baking soda
- ½ cup of butter
- 1 tsp salt if using unsalted butter
- 1 cup of packed brown sugar
- ½ cup of granulated sugar
- 1½ tsp vanilla
- 2 eggs
- 2 cups of chopped up assorted Easter chocolate and candy
- Kick the tires and light the fires to 350 degrees.
- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
- When that is done, fold in the two cups of chopped Easter candy and prepare to put them on some parchment paper lined cookie sheets.
- Drop by rounded teaspoonful onto the baking sheets.
- If you have them, take your Cadbury Cream eggs, the mini ones and cut them in half. Place each half in the middle of a cookie, rounding up the edges and making sure it's in there nicely.
- Bake at 350 for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.
I used my thick n’ chewy chocolate chip cookie recipe because I knew these needed depth to make sure the egg wasn’t poking out too much – you know my obsession with ugly cookies. This recipe makes sure you have delightfully thick cookies to hold all that Easter candy!
The best part?
The kids get two of these in their lunch tomorrow because Friday means a treat in their lunch and then the rest are heading in to work with Mike!
No one at the office eats leftover candy, does anyone else notice that? They are so sick of candy that they will ignore it.
People will eat almost anything in cookie form.
These will disappear tomorrow by noon at my husband’s work, while the Easter candy sits all lonely and unloved. Guaranteed. Happens every time.
You just have to trick them.
Happy Baking everyone! Have a fabulous weekend!
So Glad That Candy’s Outta My House Magpie