Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
In my mind, Easter candy falls into one of two categories. There are the show pieces—the chocolate bunny, Cadbury Creme eggs, and those addictive Reese's peanut butter eggs, for instance—which tend to disappear rapidly. And then there's the filler—the jelly beans, the Peeps, and those little malted eggs, which look pretty in the basket but aren't consumed quite as quickly.
But I feel for the filler, really I do, and so I tried my hand at designing a desirable delivery vehicle for these assorted pastel leftovers: the Leftover Easter Candy Cookie. I started out with a basic drop cookie recipe and added in a cup of assorted leftovers, including Easter corn, jelly beans, cut-up Peeps, and malted egg candies.
I won't lie—I was aware that these cookies had the potential to be either awful or awesome. But surprisingly, they were actually quite good: the marshmallow mixed quite nicely with the malted eggs in particular, for an almost Rocky Road-esque taste, and the Easter candy corn melted into lightly chewy little sweet mounds in the cookies. The jelly beans were perhaps the weakest link, melting sort of strangely in parts, but all things considered, I'd absolutely make these cookies again.
Leftover Easter Candy Cookies
Cakespy: Leftover Easter Candy Cookies
About This Recipe
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1/2 cup milk (I used whole milk)
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Anywhere from 1 to 1 1/2 cups leftover Easter candy
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.
Stir in your milk until incorporated.
Stir the flour mixture in bit by bit, swiping down the sides of the bowl, until fully incorporated.
Fold in your Easter candy.
Let the dough chill for at least one hour.
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.
Bake 8 to 10 minutes, or until almost no imprint remains when touched lightly.