Easter candy cookies

Delicious cookies packed with leftover Easter candy. If you’re wondering how to repurpose all the leftover Easter chocolate eggs and candy – these Easter candy cookies are your answer! They have crispy edges and chewy centers and are studded with pockets of melted chocolate!

Ingredients:

Here’s what you need to make Easter candy cookies:

All these ingredients are pretty standard for chocolate chip-style cookies. Remember not to swap brown sugar for granulated sugar or your cookies will be different than mine.

What kind of Easter candy should you add: any Easter candy will work, small chocolate eggs, creme eggs, marzipan eggs, Cadbury mini eggs. You can also add chocolate chips or chocolate chunks.

What could you also add: peanut butter would be a great addition! You could modify these peanut butter chocolate chunk cookies and add Easter candy instead of chocolate to them!

Step by step instructions:

STEP 1: Start with creaming your butter and sugar: add both types of sugar and room temperature butter into a mixing bowl. Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.

How to quickly soften butter: I usually cut butter into small cubes and leave it on the counter for 10 minutes, it’s usually enough. Another option is to beat the butter with the mixer for about 1-2 minutes.

What is room temperature butter? when you press it with your finger, it should make an indent, it’s also slightly cold to the touch! The butter shouldn’t be completely soft or your cookies will spread too much.

STEP 2: Add the egg and vanilla extract. Beat for 1-2 minutes or until well-combined.

STEP 3: Stir flour with baking soda, baking powder, and salt in a small bowl. Add the flour mixture to the mixing bowl. Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).

How to measure flour: 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.

To correctly measure the flour, you need to:

1. Fluff the flour by stirring it in the bag/flour container with a spoon.
2. Spoon the flour and sprinkle it into your measuring cup.
3. Sweep off the excess flour with the back of a knife.

STEP 4: Roughly chop the candies and chocolate eggs (I cut small eggs only in half). You should have about 2 cups of chopped sweets.

STEP 5: Add the candies to the cookie batter. Mix over low speed until evenly distributed. Don’t mix the cookie dough for too long.

STEP 6: Chill the dough for 30 minutes (or longer) in the fridge. This step is optional but recommended. You can bake the cookies right away but they will be quite flat. If you want thicker cookies, chill the dough for a minimum of 4 hours or overnight. The cookies on the photos were chilled only for about 20 minutes because I haven’t had much time that day (they were still super delicious!). I baked the remaining cookies the next day, and omg there were absolutely perfect – a little bit crunchy at the edges, super soft and thick in the middle – so yum!

STEP 7: Scoop the dough with a 2-tablespoon scoop (each cookie dough ball should weigh 40g). Roll each piece of dough into a ball.

Make the cookies pretty – totally optional. If you have some candy left, put 2-3 pieces on top of the cookie balls and slightly press them in. It’s better to use candy that doesn’t melt easily, like Cadbury mini eggs or marzipan eggs, and not pure chocolate, which will melt all over the cookies.

STEP 8: Place the cookies about 2-inches (5 cm) apart on a baking sheet lined with parchment paper. Bake the cookies in batches in an oven preheated to 350°F/180°C for about 11 minutes or until the edges of the cookies are golden but the tops pale and soft (they will finish baking on the baking sheet). Leave the cookies for about 5 minutes on the baking sheet then transfer using a spatula to a cooling rack.

Enjoy!

Storage and freezing:

How to store cookie dough: Store it in the refrigerator, in a tightly-closed container or in a bowl wrapped with plastic foil, for 2-4 days. I highly recommend storing this cookie dough overnight in the fridge and baking the cookies the next day.

How to store baked cookies: Store them in a tightly-closed container – the best would be a cookie tin. Before putting the cookies in the cookie tin, make sure they are completely cooled. Store them at room temperature for about 2 weeks.

How to freeze cookie dough: Make the cookie dough as the recipe instructs. Roll the cookie dough into even balls and place on a parchment paper-lined baking sheet (the balls shouldn’t touch each other). Freeze until solid (about 1-2 hours). Transfer to zip-lock bags or closed containers. Keep in the freezer for up to 3 months.

How to bake frozen cookies: Bake them straight from the freezer, about 1 minute longer than the recipe instructs – keep an eye on the color of the cookies – they should have golden edged and pale and soft tops.

More delicious cookie recipes:

• Chocolate chip pecan cookies
• Chocolate chunk peanut butter cookies
• Rye chocolate chip cookies – extra chewy
• Fresh cranberry white chocolate cookies
• Apple cinnamon oatmeal cookies
• Linzer Cookies

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Easter candy cookies

Delicious cookies packed with leftover Easter candy. If you’re wondering how to repurpose all the leftover Easter chocolate eggs and candy – these Easter candy cookies are your answer! They have crispy edges and chewy centers and are studded with pockets of melted chocolate!

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Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 20 cookies

Calories 192kcal

Author Aleksandra

Ingredients

• ▢ 1/2 cup (115g) butter, at room temperature
• ▢ 1/2 cup (100g) light brown sugar
• ▢ 1/4 cup (50g) granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 2/3 cups (210g) flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 2 cups (310g) roughly chopped Easter candy and chocolate, like Cadbury mini eggs, mini chocolate eggs, creme eggs, marzipan eggs

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Instructions

• Add both types of sugar and room temperature butter into a mixing bowl. Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
• Add the egg and vanilla extract. Beat for 1-2 minutes or until well-combined.
• Stir flour with baking soda, baking powder, and salt in a small bowl. Add the flour mixture to the mixing bowl. Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
• Roughly chop the candies and chocolate eggs (I cut small eggs only in half). You should have about 2 cups of chopped sweets.
• Add the candies to the cookie batter. Mix over low speed until evenly distributed. Don’t mix the cookie dough for too long.
• Chill the dough for 30 minutes (or longer) in the fridge. This step is optional but recommended. You can bake the cookies right away but they will be quite flat. If you want thicker cookies, chill the dough for a minimum of 4 hours or overnight. The cookies on the photos were chilled only for about 20 minutes because I haven’t had much time that day (they were still super delicious!). I baked the remaining cookies the next day, and there were absolutely perfect – a little bit crunchy at the edges, super soft and thick in the middle.
• Scoop the dough with a 2-tablespoon scoop (each cookie dough ball should weigh 40g). Roll each piece of dough into a ball.
• Place the cookies about 2-inches (5 cm) apart on a baking sheet lined with parchment paper. Bake the cookies in batches in an oven preheated to 350°F/180°C for about 11 minutes or until the edges of the cookies are golden but the tops pale and soft (they will finish baking on the baking sheet). Leave the cookies for about 5 minutes on the baking sheet then transfer using a spatula to a cooling rack.
• Enjoy!

Notes

• How to make the cookies pretty – totally optional. If you have some candy left, put 2-3 pieces on top of the cookie balls and slightly press them in. It’s better to use candy that doesn’t melt easily, like Cadbury mini eggs or marzipan eggs, and not pure chocolate, which will melt all over the cookies.
• What is room temperature butter: when you press it with your finger, it should make an indent, it’s also slightly cold to the touch.
• How to quickly soften butter: I usually cut butter into small cubes and leave it on the counter for 10 minutes, it’s usually enough. Another option is to beat the butter with the mixer for about 1-2 minutes.
• How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Note: using a scale yields perfect and consistent results.
• Calories = 1 cookie (1/20 of the recipe). This is only an estimate!

Course Dessert

Cuisine American, international

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