What are you going to do with all that leftover Easter candy? Nikki has provided the perfect solution by choosing Easter candy as this month’s Master Baker ingredient. Keep an eye out for her recipe round-up at the beginning of April. There are bound to be recipes for just about every type of Easter candy imaginable!
My favorite Easter candy is the Cadbury mini egg. These are the candy-coated, milk chocolate eggs, not the sickly sweet, creme-filled variety. (Sorry to any fans of the creme egg I may have offended!) I thought they’d be the perfect substitute for the chocolate in a milk chocolate macadamia nut cookie.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 10 ounces (about 1 1/2 cups) Cadbury mini eggs, broken into large chunks
- 1/2 cup chopped macadamia nuts
- Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine mini egg pieces and macadamia nuts. Set aside.
- Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
- Alternatively mix in the mini egg mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for about an hour.
- Preheat oven to 350°F. On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.
- Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
The easiest way to break the mini eggs into chunks is to place them in a freezer bag, then whack them with the flat side of a meat tenderizer.