Don’t eat all the sweets, Peeps! Mix some of those egg hunt treats into Leftover Easter Candy Cookie Dough that can be frozen and then baked whenever you’re craving cookies!
No Candy Left Behind!
It’s that time again! With the Easter Bunny about to hop on down the bunny trail, this house is preparing for the candy deluge that follows. Marshmallow Peeps, Robin Eggs and Cadbury Eggs, Reese’s Peanut Butter Eggs and all those scrumptious pastel-colored M&Ms. YUM!! I cannot wait! Chocolate bunnies make me weak in the knees, y’all!
With four kids, though, there’s a LOT of Easter Candy hanging around our house after the holiday. And I discovered that making cookie dough with our leftover candy was a great way to prolong the fun and the yum. I figure, you can either eat yourself silly right now (look, I don’t judge) or put some away for a rainy day… in the form of frozen cookie dough balls! Leftover Easter Candy Cookie Dough makes the best rainy day treats. They’re such a sweet surprise in every bite! And if you have last-minute company, some warm candy cookies make everyone’s visit that much sweeter.
These frozen balls of yumminess are perfect for answering those urgent cookie cravings. If stored properly, the cookie dough can be kept in the freezer for up to three months. That way, when you’re jonesing for a cookie, simply heat the oven, pop a few on a cookie sheet and bake!
How to Make Leftover Easter Candy Cookie Dough
First, chop up your bigger pieces of Easter candy (like Peeps and Cadbury Eggs) into smaller, bite-sized chunks.
Then, in the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined. Once well-combined, add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Easter candy.
To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.
Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or Ziploc bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.
To Bake: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely. Store any leftover baked cookies in an airtight container for up to three days.
More Candy-licious Cookies
Big, chewy monster cookies with peanut butter, oats, chocolate chips and colorful candies with a surprise stuffed inside. These Peanut Butter Cup Stuffed Monster Cookies are so yummy yum! Mix your favorite leftover Halloween candy into a cookie dough that can be frozen and then baked whenever you’re craving cookies! Salty crunchy pretzels baked into everyone’s favorite peanut butter oatmeal candy-loaded monster cookies! These Monster Pretzel Cookies are monstrous and marvelous!
More Easy Easter Recipes to Make Every Bunny Happy
Easter is just a hippity hop away and I’m here with several easy and delicious recipes that are sure to make every bunny happy!
There you have it! If you make this Leftover Easter Candy Cookie Dough, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Leftover Easter Candy Cookie Dough
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 40 cookie dough balls 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2–1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups leftover Easter candy (about 30 bite-sized chocolate bars chopped and 10 mini bags of candy pieces such as M&M’s and mini eggs)
Instructions
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined. Add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Easter candy.
- To freeze the cookie dough for baking later, line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.
- Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Dough can be stored in the freezer for up to 3 months.
- When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
