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Easter Candy Cookies

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"After Easter, we have so much candy, so I decided to make cookies to use it up. My kids loved them! I used Butterfingers®, Snickers®, Hersheys®, M&M's®, and KitKats®. Next time I am trying Starburst®, Skittles®, etc. Have fun with it."
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26 m servings 194
Original recipe yields 24 servings (2 dozen)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Mix flour, salt, and baking soda together in another bowl. Add to the sugar mixture; blend thoroughly. Add chopped candies.
  4. Drop spoonfuls of dough onto cookie sheets.
  5. Bake in the preheated oven until edges are light golden brown, about 11 minutes.


  • Cook's Note:
  • This is so versatile. You can use cake flour instead of all-purpose.

Nutrition Facts

Per Serving: 194 calories; 9.8 25.3 1.7 10 162 Full nutrition

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