Easter candy cookies
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Unrated
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Prep Time
15 mins
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Cook Time
11 mins
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Total Time
26 mins
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Servings
20 cookies
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Calories
192 kcal
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Course
Dessert
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Cuisine
American, International
Easter candy cookies
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1/2 cup butter 115g, at room temperature
- 1/2 cup light brown sugar 100g
- 1/4 cup granulated sugar 50g
- 1 egg large
- 1 teaspoon vanilla extract
- 1 2/3 cups flour 210g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups Easter candy 310g, roughly chopped, including Cadbury mini eggs, mini chocolate eggs, creme eggs, marzipan eggs
- 2 cups chocolate eggs
- 2 cups 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 Information
Show Details
Calories
192kcal
(10%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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