Post Easter Candy Cookie Dough

Don’t let those delightful Easter sweets vanish too quickly or simply go to waste! Discover the magic of turning your surplus egg hunt treats into delicious, freezer-friendly Leftover Easter Candy Cookie Dough. This brilliant recipe allows you to freeze the dough and bake fresh, warm cookies whenever a craving strikes – ensuring the joy of Easter candy lasts long after the holiday has passed. It’s the ultimate way to savor those special treats throughout the year!

No Candy Left Behind: A Delicious Solution for Your Easter Haul!

Ah, Easter! A joyous time synonymous with springtime, vibrant pastel colors, blooming flowers, and, of course, an unparalleled abundance of sweet treats. As the Easter Bunny concludes its festive rounds, our homes transform into veritable candy emporiums, overflowing with an enchanting array of confections. From the fluffy, iconic Marshmallow Peeps and charming pastel Robin Eggs to the rich, creamy Cadbury Eggs and the undeniably irresistible Reese’s Peanut Butter Eggs, not to mention countless bags of vibrantly colored M&Ms and majestic chocolate bunnies – the sheer variety is enough to make anyone’s heart flutter!

The initial thrill of the Easter candy haul is undoubtedly one of the holiday’s highlights. Children’s eyes light up, and even adults can’t resist a nostalgic bite of their favorite seasonal chocolate. However, this delightful abundance often leads to a common post-holiday predicament: what to do with all the leftover sweets? While indulging in a few (or more!) immediately after the egg hunt is part of the tradition, the reality of mounds of candy accumulating can be overwhelming. Instead of letting them linger in a forgotten basket or succumb to a single, inevitable sugar rush, there’s a more creative and satisfying path forward.

Enter the ingenious concept of Leftover Easter Candy Cookie Dough. This recipe offers a brilliant and delicious solution, allowing you to transform your holiday candy excess into a versatile, freezer-friendly treat. It’s a fantastic way to prolong the fun, prevent waste, and ensure that the delightful flavors of Easter can be enjoyed long after the season has passed. Imagine having a ready supply of homemade cookies, bursting with your favorite Easter candy, waiting in your freezer for any moment a sweet craving strikes. It’s a game-changer for savvy bakers and candy lovers alike!

What Do I Need to Make Leftover Easter Candy Cookies?

Creating these delightful cookies is much simpler than you might imagine, requiring a few basic baking staples readily available in most pantries, combined with your treasured Easter candy. Below is a detailed list of all the components you’ll need. For precise measurements and complete instructions, please refer to the comprehensive recipe card section further down the page. Gathering these ingredients beforehand will make your baking experience smooth and enjoyable.

• Unsalted Butter: The cornerstone of many cookie recipes, softened unsalted butter provides a rich, tender base and helps achieve that desirable chewy texture. Using unsalted butter allows you to control the overall salt content of your cookies.
• Granulated Sugar: This common white sugar contributes to the sweetness and helps with the spread and slight crispness of the cookie edges.
• Brown Sugar (packed): Adding brown sugar introduces a wonderful molasses flavor and moisture, which is crucial for achieving a soft, chewy interior in your cookies. Make sure to pack it firmly when measuring.
• Large Eggs: Acting as a vital binder, eggs add structure, richness, and moisture to the cookie dough, ensuring everything holds together beautifully.
• Vanilla Extract: A classic flavor enhancer, vanilla extract elevates all the other ingredients, imparting a warm, comforting aroma and taste that complements the sweetness of the candy.
• All-Purpose Flour: The primary structural component of the cookies. It provides the necessary bulk and consistency for the dough.
• Baking Soda: This leavening agent is essential for creating the characteristic rise and slightly chewy texture of the cookies, reacting with the acidic brown sugar to produce air pockets.
• Salt: A pinch of salt is crucial for balancing the sweetness of the sugars and candies, as well as intensifying the overall flavor profile of the cookies.
• Leftover Easter Candy: The star of this recipe! Think any type of Easter candy you have on hand – chocolate eggs (Cadbury, Reese’s), marshmallow chicks (Peeps), various M&M’s (pastel, peanut, plain), jelly beans, chocolate bunnies, or any other colorful, sweet treats.
• Baking Sheet(s): Essential for baking the cookies. Having multiple allows for continuous baking.
• Parchment Paper: A baker’s best friend! It prevents cookies from sticking to the baking sheet, promotes even baking, and makes cleanup incredibly easy.
• Electric Mixer: Highly recommended for creaming butter and sugars effectively.
• Cookie Scoop: For uniform portioning of the dough, ensuring even baking.
• Freezer-Safe Containers/Bags: For long-term storage of the cookie dough balls.

Having a bustling household with four active kids means that after the Easter festivities, our home is invariably bursting with an impressive, sometimes overwhelming, amount of candy. While the initial joy of the candy haul is immense, I quickly learned that transforming these surplus sweets into Leftover Easter Candy Cookie Dough was an ingenious way to extend the celebration and savor the deliciousness far beyond the holiday weekend. This method offers a fantastic alternative to simply eating all the candy at once (and rest assured, there’s no judgment here for those who do!). Instead, you can thoughtfully put some away for a “rainy day” – literally or figuratively – in the form of perfectly portioned, frozen cookie dough balls.

These delightful cookies are truly the best kind of surprise treat. Imagine a dreary afternoon: you’re craving something sweet and comforting. Instead of a trip to the store or a lengthy baking session, you simply reach into your freezer. Within minutes, your kitchen will be filled with the intoxicating aroma of warm, freshly baked cookies, each bite offering a sweet, unexpected burst of chocolate, marshmallow, or crunchy candy. Leftover Easter Candy Cookies are not just a treat for your family; they’re also an absolute lifesaver for unexpected guests. What could be more welcoming than serving warm, homemade cookies that taste like a sweet surprise? They transform any impromptu visit into a much sweeter, more memorable occasion, showcasing your resourcefulness and baking prowess with minimal fuss. It’s all about extending the joy and flavor of Easter in the most delicious way possible.

How to Make and Freeze Your Leftover Easter Candy Cookie Dough: A Step-by-Step Guide

Creating this irresistible Leftover Easter Candy Cookie Dough is a straightforward and incredibly rewarding process, designed to maximize both flavor and convenience. Follow these detailed steps carefully to ensure perfectly textured dough that bakes into heavenly cookies every single time. Paying attention to ingredient quality and mixing techniques will guarantee the best results.

• 1. Prepare Your Easter Candy: Begin by gathering all your assorted leftover Easter candy. This is the fun part where you decide what delightful surprises will fill your cookies! For larger pieces such as Marshmallow Peeps, Cadbury Eggs, or bigger chocolate bars (like mini Snickers or Milky Ways), it’s important to chop them into smaller, bite-sized chunks. This ensures that the candy is evenly distributed throughout the cookie dough and makes for a more pleasant eating experience. Smaller candies like M&Ms, mini Robin Eggs, or jelly beans can be left whole. Aim for approximately 2 cups of prepared candy.
• 2. Cream Butter and Sugars: In the spacious bowl of an electric mixer (ideally fitted with the paddle attachment), combine your softened unsalted butter with both the granulated sugar and the firmly packed brown sugar. Beat these ingredients together on medium speed for about 2-3 minutes, or until the mixture becomes wonderfully light, fluffy, and smooth. This creaming process is vital as it incorporates air, which contributes significantly to the cookies’ final texture and slight lift.
• 3. Incorporate Wet Ingredients: Next, beat in the vanilla extract, ensuring it’s fully combined. Then, add the large eggs one at a time, mixing well after each addition until each egg is thoroughly incorporated into the butter-sugar mixture. Periodically, stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed and no pockets of unmixed batter remain. Continue mixing until the mixture appears homogenous and slightly lighter in color.
• 4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent and salt are evenly distributed throughout the flour before being added to the wet ingredients. Gradually add these dry ingredients to the wet mixture in the electric mixer, starting on a very low speed to prevent flour from flying everywhere. Mix only until just combined. It’s crucial not to overmix the dough at this stage, as overmixing can develop the gluten in the flour too much, leading to tough and less tender cookies. Stop as soon as no visible streaks of flour remain.
• 5. Fold in Easter Candy: Reduce the mixer speed to its lowest setting, or for a gentler approach, remove the bowl from the mixer and use a sturdy mixing spoon or spatula. Gently stir in all of your prepared Easter candy. Mix just enough to distribute the candy evenly throughout the cookie dough. This is the moment your simple cookie dough truly transforms into a festive, candy-packed treat, promising sweet surprises in every bite!
• 6. Prepare for Freezing (Flash Freeze): To prepare the cookie dough for future baking and ensure maximum convenience, you’ll want to flash freeze it. First, line a rimmed baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, portion out uniform balls of dough onto the prepared baking sheet. At this stage, the scoops of dough can be placed relatively close together, as they are not yet baking and won’t spread. For an extra aesthetic touch and to give a hint of the deliciousness within, gently press a few additional pieces of chopped candy onto the tops of each dough ball, if desired.
• 7. Flash Freeze and Store Properly: Place the entire baking sheet, with the portioned cookie dough balls, into the freezer for at least 30 minutes, or until the dough balls are firm to the touch. This “flash freezing” step is absolutely crucial as it allows each dough ball to harden individually, preventing them from sticking together once transferred to a larger container. After 30 minutes, remove the baking sheet from the freezer. Transfer the now-firm cookie dough balls into a freezer-safe plastic container or a heavy-duty plastic freezer bag. Be sure to label the container or bag clearly with the recipe name and the date of preparation. Return the dough to the freezer, where it can be stored for an impressive period of up to 3 months, ready to be baked whenever a cookie craving strikes.
• 8. Baking Your Frozen Easter Candy Cookies: When you’re ready to indulge in a warm, homemade cookie, there’s no need to thaw the dough! Simply preheat your oven to 350°F (175°C). Remove the desired number of frozen cookie dough balls from the freezer and place them a few inches apart on a fresh parchment-lined baking sheet. Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until the edges of the cookies begin to turn a light golden brown and appear slightly crisp. The centers should still look soft and slightly underdone – this indicates a perfectly chewy cookie!
• 9. Cooling and Storage: Once baked, carefully remove the baking sheet from the oven. Allow the freshly baked cookies to cool on the baking sheet for at least 5 minutes. This cooling period on the hot sheet is important as it allows the cookies to finish baking gently from residual heat and set up properly, preventing them from breaking when transferred. After 5 minutes, carefully move them to a wire rack to cool completely. Any leftover baked cookies can be stored in an airtight container at room temperature for up to three days, though their irresistible charm means they rarely last that long!

I genuinely hope you thoroughly enjoy making this Leftover Easter Candy Cookie Dough recipe as much as I do. It’s such a fun, creative, and undeniably delicious way to make the most of your holiday treats, extending the joy of Easter long after the baskets are empty. If you give it a try, please remember to snap a picture of your delightful creations and share them with me! You can easily tag me on Instagram @thebakermama so I can admire your culinary masterpieces. I absolutely adore seeing how inspired and creative you all get with the recipes I share with you. Happy baking, and may your days be filled with sweet surprises!

xoxo,

Print Recipe

Leftover Easter Candy Cookie Dough

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• Author: The BakerMama
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 40 cookie dough balls

Print Recipe

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups assorted leftover Easter candy (approx. 30 bite-sized chocolate bars chopped and 10 mini bags of candy pieces such as M&M’s and mini eggs)

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Instructions

1. Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth. This typically takes 2-3 minutes.
2. Add Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl to ensure everything is incorporated.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing until just combined. Be careful not to overmix.
4. Fold in Candy: With the mixer on its lowest speed or using a sturdy mixing spoon, gently stir in your chopped and whole Easter candy until evenly distributed throughout the dough.
5. Portion and Flash Freeze Dough: Line a rimmed baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough onto the baking sheet, placing the scoops close together but not touching. If desired, press a few extra pieces of chopped candy onto the tops of each dough ball for visual appeal.
6. Initial Freeze and Store: Place the baking sheet in the freezer for at least 30 minutes to flash freeze the dough balls. This prevents them from sticking together. Once firm, transfer the frozen dough balls to a freezer-safe plastic container or heavy-duty freezer bag. Label with the date. Return to the freezer and store for up to 3 months.
7. Bake from Frozen: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the desired number of frozen cookie dough balls from the freezer and place them a few inches apart on a parchment-lined baking sheet.
8. Bake and Cool: Bake for 12-14 minutes, or until the edges are lightly browned and crisp, and the centers still look soft. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. Store any leftover baked cookies in an airtight container for up to three days.

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