One last recipe before Easter comes! I had some extra Easter candy I didn’t use up, so I figured I needed to squeeze in one more recipe for Easter candy cookies. If you love Reese’s pieces, they had some amazing Reese’s eggs that were like gigantic Reese’s pieces. I loved them! My husband also loved them. When he saw the last bag wasn’t where he left it, I saw his eyes searching the kitchen. They really made these cookies amazing though, especially while they were warm. The large eggs filled with peanut butter just melted in your mouth when you bit into one. Heavennnn.
There’s also a ton of Easter M&M’s in these cookies. Peanut butter and chocolate are like one of my very favorite combinations. If you’ve been following for awhile, I definitely didn’t have to tell you that. I will incorporated peanut butter where ever possible.
Do you see that large green egg in the middle? That’s a peanut butter egg. Yummm. I’m pretty sad since I’m trying hard to cut back. I was asked last week to be in my best friend’s wedding in September. Being that it’s been a long, cold winter, I really needed my extra pounds to keep warm.. or at least that’s my excuse. It’s not really a great one, but it’s the only one I have. Oh, and I really love food.
I love how fluffy and chewy these cookies are. Last night I was not as strong willed about staying out of these cookies as I am today, so I got into them. I love eating cookie dough. I’m kind of ashamed of it, but at least I can take comfort in knowing that I’m not the only one. If I was, there wouldn’t be so many cookie dough recipes. Right?
When I make these next time, and I will make them again, I think I might undercook them just a wee bit. I wanted them to stick together for pictures, so I baked them until they were perfectly golden brown.
Easter Candy Cookies
- In a mixing bowl, add the brown sugar and corn starch. Whisk together until they are combined and there are no more lumps.
- Add in the butter. Turn the mixer on medium and beat until light and fluffy. Scrape the sides of the bowl.
- Add in the vanilla and eggs. Beat until the eggs are thoroughly incorporated into the cookie dough. Scrape the sides of the bowl.
- Add in the flour and baking soda. Turn the mixer on low and mix until the flour is almost combined. Scrape the sides of the bowl. Turn the mixer on medium and mix until the flour is completely incorporated.
- Add in the candies and mix them in with a spatula.
- Place the dough into the refrigerator for about an hour or until the dough is very firm.
- Using a medium sized cookie scoop, scoop the cookies onto an ungreased baking sheet.
- Place in the oven and bake for 10-12 minutes or until the edges are golden brown.
- Place on a cooling rack to cool. These are outstanding warm.
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions Sheet! Join the 5000 others who are receiving our dessert newsletters and baking challenges.