Operation: Easter Candy Detour

I have a problem...I like an assortment of Easter candies...which ultimately leads to an extreme amount of candy hanging around my house...here's my solution (for at least 3 types of the candy) :) Bake a few...then save the rest of the dough in the freezer for later...

#1 Chocolate Malt Cookies (Robin Eggs)

1/2 c. butter, softened

1 c. sugar

1/4 c. cocoa powder

1 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 3/4 c. flour

1/3 c. + 1 Tbs. milk

1 c. broken robin egg (or other malty candy)

Cream together butter & sugar. Add cocoa powder, mix well. Mix in vanilla & remaining dry ingredients. Add milk and mix well, scraping down the sides of the bowl as you go. Stir in candy pieces.

Line a baking sheet with a Silpat or parchment paper (when the candies melt, they can get sticky) and drop batter by tablespoons onto prepared sheet. Bake at 350 for 8 minutes. Cool on the tray for a few minutes, then transfer to a cooling rack to cool completely.

#2 Oatmeal Peanut butter Chunk Cookies (Reese's Eggs)

3/4 c. butter, softened

1 c. brown sugar

1/2 c. sugar

2 eggs

1 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

1 1/2 tsp. vanilla

1 3/4 c. flour

2 c. rolled oats

1 c. chopped peanut butter eggs

Cream butter and sugars, add eggs & mix well; add baking soda & powder, salt & vanilla. Mix in flour and oats. Mix until well combined. Stir in candy pieces carefully by hand.

Drop by tablespoons onto an ungreased cookie sheet. Bake at 350 for 8 minutes until edges just turn brown. Cool completely.

#3 Peanut Butter with Candy Coated Chocolates

1/2 c. butter, softened

1/2 c. peanut butter

1/2 c. sugar

1/4 c. honey

1/2 tsp. baking soda

1/2 tsp. baking powder

1 egg

1 tsp. vanilla

1 1/4 c. flour

1 cup candy coated chocolate candies

Cream together butter, peanut butter, sugar & honey. Add baking soda & powder, egg and vanilla; combine well. Mix in flour & candies.

Drop by tablespoons onto ungreased cookie sheet. Bake at 350 for 8 minutes until lightly golden brown...if you like them crispy you can go for another minute or so. Allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

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Cookie dough can be kept in the freezer for up to 4-6 weeks.

For ready to bake portions, scoop cookies onto a cookie sheet, place in freezer to harden for a few hours--then transfer to a freezer bag to store & return to the freezer. When you feel like cookies, just pull out how many you need :)