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.