I love Easter candy but with a two-year-old in the house we suddenly have way more Easter candy than any person should attempt to eat. My downfall (those evil Cadbury people) are the Cadbury Mini Eggs. I thought if I crushed them and put them into cookies I might slow down my consumption. Ummm….no. But the cookies are good and you can use whatever Easter candy you have lying around – even jellybeans!
Ricky Woods
Easter Candy Cookies
INGREDIENTS
1 cup butter
2 cups sugar
2 eggs
1/2 cup milk (I used whole milk)
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Anywhere from 1 to 1 1/2 cups leftover Easter candy
PROCEDURE
In a large bowl, mix together the flour, baking soda and salt; set aside.
Mix butter and sugar until light and fluffy; add the eggs, one at a time, mixing well after each addition.
Stir in your milk until incorporated.
Stir the flour mixture in bit by bit, swiping down the sides of the bowl, until fully incorporated.
Fold in your Easter candy.
Let the dough chill for at least one hour.
Heat the oven to 400°F.
Using a cookie scoop, drop cookies about 2 inches apart on a lightly greased (or parchment-lined) baking sheet.
Bake 8 to 10 minutes, or until almost no imprint remains when touched lightly.
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April 28, 2011 1:20 PM 
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