Now that Easter’s over I see that there are a billion and one articles and recipes with uses leftover Easter candy. But I found this recipe before Easter and had to try it, so much that I went out and bought candy explicitly intended to be leftover Easter candy.
I know the point is to use up what you already have, or buy it on clearance the next day, but I didn’t want to risk there being nothing left except rows of Peeps and pastel candy corn. I picked out some candy that seemed like it would make the least scary cookies (no Peeps) – Whoppers robin eggs, Starburst sour jelly beans, and the ultimate, Dove peanut butter eggs.
I won’t lie—I was aware that these cookies had the potential to be either awful or awesome.
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1/2 cup milk
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Anywhere from 1 to 1 1/2 cups leftover Easter candy
I realized quickly that this would make a lot of (potentially frightening) cookies so I cut the recipe in half easily.
- In a large bowl, mix together the flour, baking soda and salt; set aside.
- Mix butter and sugar until light and fluffy; add the eggs, one at a time, mixing well after each addition.
So this didn’t say anything about softening the butter first, and I remembered I can do this the easy way now.
However I’d recommend softening the butter a bit first. I actually made the mixer jump a couple times trying to mix a solid block of butter into the sugar. But no physical labor on my end!
- Stir in your milk until incorporated.
My milk wasn’t really incorporating so I moved on to the next step and hoped for the best.
- Stir the flour mixture in bit by bit, swiping down the sides of the bowl, until fully incorporated.
- Fold in your Easter candy.
I divided my dough into two bowls because was I imagining two different kinds of cookies coming out of this. The first I mixed in the jellybeans and malted eggs.
The second I mixed in chopped up peanut butter eggs.
- Let the dough chill for at least one hour.
I missed this step at the start, which explained why my dough was so gooey when I tried to scoop my first cookie. So I jumped in the shower while waiting and put on my Cooking Naked apron to finish. You can add this to the list of things I promise not to do when I’m baking professionally – I won’t be naked in the kitchen, apron or not – however if you’re on my personal Christmas list you might want to specify no naked cookies.
- Heat the oven to 400°F.
- Using a cookie scoop, drop cookies about 2 inches apart on a lightly greased (or parchment-lined) baking sheet.
I have this cheap cookie scoop that was a silly impulse buy years ago.
While scooping I noticed a small hole forming in the plastic bit. Great, I thought, an excuse to buy a fancy new one. The hole never got bigger so now I’m thinking it was designed
that way all along, but still… excuse to buy fancy new one?
- Bake 8 to 10 minutes, or until almost no imprint remains when touched lightly.
I really expected the peanut butter egg ones to be the ultimate cookie but they were kind of disappointing. I don’t think the base cookie batter was that interesting, but the weird candy ones made up for it and were surprisingly better than expected.
I took them to work, put a label on the container that said “scary cookies” and still every single one was eaten and complimented. I’ve realized that the free food aspect adds a 20% or so bonus to the perception of tastiness so free samples are definitely the way to go when it comes to promoting my bakery.
I wouldn’t rule out the idea of making these again, but only if I had actual leftover candy to use up. I would also invest in the parchment paper because I still have this mess to figure out how to clean:
That’s my good cookie sheet too…
Now the next problem is what to do with all of this leftover Easter candy cookie candy?