Easter Candy Cookies
Makes 3 dozen cookies
What You’ll Need
3/4 cup butter, softened
1 tbsp. vanilla
2/3 cup sugar
2/3 cup packed brown sugar
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups small chocolate Easter candies or coarsely chopped candy bars (Editor’s note: We used Hershey’s Solid Milk Chocolate Eggs)
36 jelly beans, if desired
What You’ll Do:
1. Heat oven to 375⁰F. Beat butter, egg and vanilla in large bowl until well mixed. Mix in both sugars.
2. Stir in flour, baking soda and salt until smooth. Stir or knead in chocolate candies (Target Tip: To make it easy for kids to chop larger pieces of hard candy, place candy in sealed plastic bag and let kids pound with a rolling pin or large wooden spoon.)
3. Drop mixture onto cookie sheets using a tablespoon.
4. Bake 10 to 12 minutes until golden brown around edges. Press a jellybean into each cookie. Let cool 1 minute; remove from cookie sheet. Cool completely.
Recipe courtesey of A Bullseye View