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Easter candy cookies on a white plate.
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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!
Course Dessert
Cuisine American, international
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 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

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!

Nutrition

Calories: 192kcal