I hope everyone had a wonderful holiday weekend. Both Passover and Easter happened, and while I ran out of time for making matzo balls (plan to try them out this week!) I was able to make these Easter candy cookies. We had Bren’s family over for brunch where we made French toast and topped it with fresh fruit, maple syrup, and this to die for whipped cream. It was definitely the hit of the morning. Luckily we made enough French toast for leftovers the next day. Simply heaven!!
For these cookies, I took a chocolate chip cookie base, and then added in M&Ms and Reese’s Pieces to the batter. You’ll love these cookies if you’re looking for a super soft cookie to since your teeth into. I had to chop the egg shaped Reese’s Pieces as they are a bit on the large side, but they give a nice peanut butter background flavor. It’s perfect against the batter and M&Ms. If you have extra candy lying around after Easter, this is a great way to use some of it up. You could even bring in the extra to work…mine didn’t last that long, but if you wanted to spread some love your coworkers will thank you.
Let me know what you did over the weekend, and if there’s a special dish you make this time of year!
Easter Candy Cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 2 hour 50 minutes
Makes: roughly 34 cookies
3/4 cups of unsalted butter, room temperature 1/2 cup of brown sugar, lightly packed 1/2 cup of granulated sugar 2 eggs, room temperature 2 teaspoons of vanilla 2 and 1/4 cups of white whole wheat flour 1 teaspoon of baking soda 1 and 1/2 teaspoon of cornstarch 1/2 teaspoon of salt 1/2 cup of M&Ms 1/2 cup of diced egg Reese's Pieces
1) In a mixing bowl, cream the butter. When it begins to becomes light and fluffy, add in both sugars and cream until smooth. 2) Add the eggs and vanilla and beat until everything is well mixed. 3) Slowly add in the flour, baking soda, and salt. Mix just until everything is combined. 4) Fold in the candy. Once it is evenly mixed in, chill the dough for at least two hours. 5) Preheat the oven to 325° F and line a cookie sheet with either a silpat or aluminum foil. 6) Scoop the batter with a spoon, and drop onto the cookie sheet. Bake for 11-12 minutes. The cookies will look underbaked, and that is fine. Take them out and let cool for roughly 5 minutes before transferring to a wire rack to cool completely.