Leftover Easter Candy Cookies
Put that leftover Easter candy to use in these cookies! You can freeze the dough for later and have fresh cookies any time you want.
Servings: 24
Calories: 207kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt if using unsalted butter
- ½ cup butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 cups chopped up assorted Easter chocolate and candy
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
- Using a stand mixer or a hand mixer, cream the butter and sugars together in a large mixing bowl until light and fluffy. Beat in the eggs until fully incorporated, then add in the vanilla. Beat until fully mixed in.
- Slowly add the flour mixture to the wet ingredients, mixing on medium speed until fully combined.
- When done, fold in the two cups of chopped Easter candy, mixing by hand until combined evenly throughout the dough. If you are freezing the dough, see the instructions above in the post.
- Drop by rounded tablespoonful onto the prepared baking sheet.
- If you have mini Cadbury Cream eggs, unwrap and cut them in half. Press a half into the middle of each cookie.
- Bake in the preheated oven for 10-12 minutes, until golden brown and slightly underdone. Cool on the baking sheet for 5 minutes, then remove to a baking rack to finish cooling.
- Store in a closed container at room temperature for up to 5 days, or freeze in a closer container for up to 3 months.
Notes
To freeze the cookie dough, see the instructions in the post above.
Nutrition
Calories: 207kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 193mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 140IU | Calcium: 16mg | Iron: 1.1mg