Easter Candy Cookies

Do your children bring home A TON of Easter candy?? Mine does.. And he’s only 3!! Like what am I supposed to do with all this candy? I don’t need to eat it and I surely don’t need him eating all of that candy! What better thing to do with it than bake it in cookies! These leftover easter candy cookies are AWESOME! The best part, you can substitute out any of the candy I use in this recipe for whatever candy your child brought home. These cookies are large, chewy, and go perfect with a bowl of ice cream or your cup of coffee in the morning! Your kids might even love to help you! Looking for another great cookie recipe? Try these Double Chocolate Chip Cookies!

What makes these the Best Easter candy Cookies?

To me, cookies need to taste as good as they look. I need to taste the melty, gooey, warm candy I think of when I think of cookies. They need to be crunchy on the outside and soft on the inside and spread just enough when baked in the oven. Thick and soft, not thin and too crunchy (coffee cookies as my mother-in-law calls them). And let’s not forget they need to be LOADED with candy!

This recipe is quick to make. You can even freeze the dough to make them when the kiddos –or you– want them on demand.

What equipment do I need for these Cookies?

This recipe is SO SIMPLE you don’t need any fancy baking equipment. All you need is a medium bowl, large bowl, whisk, and rubber spatula or wooden spoon. If you have a hand mixer, you can use that to make the mixing process a little easier for you.

Why do I use cornstarch in this Cookie Recipe?

Cornstarch is that ingredient that is helpful, but not talked about. Ha. Most of us are familiar with cornstarch as a thickening agent; however, baking it with your baked goods creates great texture as well. 

Cornstarch is used in baking to help create a light and chewy dessert. The cornstarch in this recipe keeps the cookies light, fluffy, and thick when baking so there is not a lot of spreading.

How long do these Candy Cookies keep?

These cookies will last a little longer than most. Keep them in an airtight container at room temperature for 3-5 days.

How do I Freeze these Cookies?

There are two different ways you can freeze these cookies. 

1. After mixing the dough, but before you bake, scoop out the cookie dough on a parchment paper lined cookie sheet. Freeze for 1-2 hours. After the dough is hard, move them to a ziplock bag. Keep sealed in the freezer for 1 month. 

2. After baking the cookies and they are completely cooled, transfer the cookies to an airtight container. Eat within 1 month.

Baker Tips:

1. Use a large scoop. Other than the fact that I love a large scoop and a large cookie, using at least a 2 oz scoop will help your cookies bake better. Larger cookies bake better because it takes longer for the heat from the oven to reach the center. So what does that mean? That means that the outside will get nice and crispy and the inside will stay soft and chewy. 

2. Don’t over bake. This rule of thumb is great for really any cookie. You will find that perfect gooey center when you bake your cookies just enough. You want the edges to be slightly golden brown. SLIGHTLY golden brown. Cookies continue to bake outside of the oven. 

Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these Easter Candy Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above. 

Coffee and Brownies,

Easter Candy Cookies

Yield: 15 cookies

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Make these cookies with any of the left over chocolate your kids brought home!

Print

Ingredients

• 2 Cups all-purpose flour
• 1 TBS Cornstarch
• 1 TSP Baking Soda
• 3/4 TSP Salt
• 3/4 Cup Unsalted butter, room temperature
• 3/4 Cup brown sugar
• 1/2 Cup White Sugar
• 1 egg
• 1 TBS Vanilla extract
• 1.5 Cups Easter candy chopped

Instructions

1. Preheat oven to 350' F
2. Line a baking sheet with parchment paper
3. Cut Bakers chocolate bare into small chunks.
4. In a medium bowl, whisk flour, cornstarch, baking soda, and salt.
5. Set aside
6. In a large bowl, using a hand mixer or standig mixer, cream together butter, brown sugar, and white sugar until light and fluffy.
7. Add vanilla and egg. Mix until smooth.
8. Turn mixer to low and add flour just until the ingredients come together.
9. Stir in the chocolate chips and bakers chocolate chunks
10. Using a large cookie scoop, drop cookies 2 inches apart on prepped cookie sheet.
11. Bake 14-16 minutes. Just until the edges are golden brown. Don't over bake.
12. Allow to cool for 5-10 minutes before enjoying
13. Store in a airtight container at room temp for 2-3 days.

Notes

The dough will look crumbly when mixing. This is normal. Move dough around in hands to keep together.