Easter Candy Cookies #CreativeCookieExchange

Never mind that Easter bunny left too many sweets. This recipe will turn that excess into buttery Easter Candy Cookies your whole family will love.

I must confess that since our daughters left home for college, we have really tapered off on the buying of Easter candy. The first couple of years, I made up one sparse basket for their father and me to share. But the last few years I haven’t even done that.

This year, HOWEVER, my Creative Cookie Exchange friends decided that cookies with leftover Easter candy would be our April theme, so I went out and bought some candy. I couldn’t believe how many new varieties there were! M&Ms Eggs filled with caramel, peanut butter or hazelnut spread, just to name three treats I had never seen before.

On Saturday my whole family came round for a crawfish boil and these cookies were our dessert. They were very popular!

Easter Candy Cookies

For these cookies I used a mix of the peanut butter filled M&M eggs and the caramel filled M&Ms, which looked like eggs as well, though the packaging didn’t say that. It was an excellent combo! You can use the same amount of your favorite Easter candy. This recipe was adapted from one on Thanksgiving.com.

Ingredients
3/4 cup or 170g unsalted butter, softened
3/4 cup, packed, or 150g light brown sugar
1/4 cup or 50g granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups or 250g all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
2 cups or 360g M&M eggs, assorted
To decorate: pastel sprinkles

Method
Beat the  butter, sugars and egg together with the vanilla, until the mixture is smooth and the sugar is no longer gritty between your fingers.

In another bowl, mix together the flour, cornstarch, baking powder and salt. Sift the mixture into the creamed butter and sugar bowl.

Beat again until combined. Fold in the Easter candy.

Use a scoop to divide the dough into balls and place them on a cookie sheet. Pop them in the freezer for 30 minutes.

When you are ready to bake, preheat your oven and line your cookie sheets with baking parchment. Place the dough balls at least three inches apart on the parchment. Use a pastry brush to wet the top of the dough balls with water and add the sprinkles.

Bake in the preheated oven for 13 minutes or until the edges are golden brown.

Leave to cool in the pan then remove to a plate with a spatula. These cookies are quite soft and oh-so-moreish!

Enjoy!

Check out the two other recipes by Creative Cookie Exchange friends are sharing. Many thanks to this month's host, Laura of The Spiced Life.

• Easter Candy Cookies from Food Lust People Love
• Easter Peanut Butter Blossoms from The Spice Life
• M&Ms and Chocolate Chip Cookie Bars from Karen's Kitchen Stories

You can use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

Pin these Easter Candy Cookies! 

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