Hey everyone! We hope you had an amazing Easter weekend, spent time with friends and family, and ate lots and lots of candy! We had so much fun baking and eating way too much. We’re not ready to get back to the work week yet, but here we are anyway!
You know the best part of most holidays (besides family!): the candy that goes on sale the day after! It’s the best time to stock up on all those sweet little treats!
Since there’s all this candy on sale, we thought we would bring you an Easter candy cookie! You could just eat plain candy but why do that when you can make them even better? The best way to do that is to cookie-fy (is that a word? We’re making it a word now!) it! We used peanut butter M&M eggs, but you can use almost any candy! We tested this recipe with Robin’s Eggs as well. The candy coating on the eggs melted, so they didn’t look any good! If you’re not worried with how they look, you could use those too!
These cookies are so good! They are soft and chewy in the middle, but the edges are a little crisp! They’re a perfect combination of soft, chewy and crisp! This is our go to cookie recipe when we need to bake something, so we promise it’s delicious and you won’t be disappointed!
Easter Candy Cookies
1 cup butter, room temperature
2 cups brown sugar (light or dark- we used light in the cookies in the picture)
2 tsp vanilla
3 cups flour
1 tsp baking soda
2 cups M&M peanut butter easter eggs
- Cream together the butter and sugar. Add in the egg and vanilla and mix until incorporated in.
- Add in the dry ingredients, mixing just until combined. Stir in the peanut butter M&M eggs.
- Use a large cookie scoop to scoop the dough onto a parchment (or silicone mat) lined baking sheet and bake for 13-15 minutes on 350F.
Thank you for reading! If you have any questions, comments or suggestions on what you want us to bake next, let us know in the comments below, on Instagram, or via email (email@example.com). We hope you have a sweet week, safe travels and may you always have a cookie in your cookie jar!