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!
Watch Me Make Leftover Easter Candy Cookies
Join me in the kitchen to mix up a batch of these candy-filled Easter cookies!
What Do I Need to Make Leftover Easter Candy Cookies?
(see recipe card for measurements and details)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Baking soda
- Salt
- Leftover Easter candy
- Baking sheet
- Parchment paper
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.
How to Store Leftover Easter Candy Cookie Dough
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 fitted with the paddle attachment, 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 plastic 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
- Peanut Butter Cup Stuffed Monster Cookies: Big, chewy monster cookies with peanut butter, oats, chocolate chips and colorful candies with a surprise stuffed inside.
- Leftover Halloween Candy Cookie Dough: Mix your favorite leftover Halloween candy into a cookie dough that can be frozen and then baked whenever you’re craving cookies!
- Monster Pretzel Cookies: Salty crunchy pretzels baked into everyone’s favorite peanut butter oatmeal candy-loaded monster cookies! These are monstrous and marvelous!
- Peanut Buter Cup Stuffed Brookies: A chocolate peanut butter cup baked in the middle of a peanut butter chocolate chip cookie and a rich chocolate brownie! These Peanut Butter Cup Stuffed Brookies define deliciousness!
More Easy Easter Recipes
Easter is just a hippity-hop away and I’m here with my favorite Easy Easter Recipes that are sure to make every bunny happy!
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,
PrintLeftover Easter Candy Cookie Dough
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 40 cookie dough balls
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 and 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 fitted with the paddle attachment, 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 to flash freeze the cookie dough balls 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.
Could you use tootsie rolls for this recipe?
Hi Cassandra! Yes, they actually add a nice melty chew to the cookies. I would recommend cutting them into small bits before stirring them into the dough. Hope you enjoy! 🙂