We have so much candy leftover from Easter that I decided to bake cookies to use it all up. My children adored them! I used KitKat®, Snickers®, Hershey®, M&M®, and Butterfingers®. Next time, I’ll try Starburst®, Skittles®, and other brands. Take pleasure in it.
| Prep Time: | 15 mins |
| Cook Time: | 11 mins |
| Total Time: | 26 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ¾ cup butter-flavored shortening
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped Easter candy, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine shortening and sugars in a stand mixer fitted with the paddle attachment. Mix until creamy. Add egg, milk, and vanilla extract; beat until creamy.
- Mix flour, salt, and baking soda together in another bowl. Add to the sugar mixture; blend thoroughly. Add chopped candies.
- Drop spoonfuls of dough onto cookie sheets.
- Bake in the preheated oven until edges are light golden brown, about 11 minutes.
- This is so versatile. You can use cake flour instead of all-purpose.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 162 mg |
| Sugars | 18 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |