Yesterday I was staring at all the Easter candy we had banished to the freezer, and decided to make cookies. I REALLY love Whoppers Robin Eggs, but we had just too many and I was already sick of eating them. So I took what we had and threw it into my favorite cookie dough, The Consummate Chocolate Cookie from Smitten Kitchen. She had adapted this recipe from David Leite and the NY Times. My major edits are using Kerrygold salted butter, vanilla bean paste, and a combo of unbleached and whole wheat flour... because healthy-ish.
These cookies are INSANE. I hope you love them as much as I do. This base is perfect for any candy combination you can come up with, so get creative with this Gift of Gabbie.
Leftover Easter Candy Cookies
•2 1/2 sticks Kerrygold salted butter
•1 1/4 cups light brown sugar
•1 cup plus 2 tablespoons granulated sugar
•2 large eggs
•1 teaspoon Nielsen-Massey vanilla paste
•1 1/4 teaspoons baking soda
•1 1/2 teaspoons baking powder
•1 teaspoon Maldon (scant teaspoon)
•3 cups unbleached flour
•1/2 cup whole wheat flour
•1/4 cup dark chocolate feves
•1/4 cup Whopper Robin Eggs (some chopped some whole)
•6 Butterfinger Eggs roughly chopped
•4 marshmallows minced
•2 Kinder Joy Eggs all the contents scooped into the dough
Cream butter and sugar. Add eggs one at a time. Add vanilla paste. Measure Maldon scantly and then crush between your fingers into the bowl. Add baking powder and soda. Add flour one cup at a time. With a spatula combine all the candy into the bowl. I usually have flour still at the bottom, push and fold into dough, get it all well combined.
Bake at 350 for 12-15 minutes. I use dough balls that are just smaller than a misshapen ping pong ball using a melon baller.