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Double Chocolate Easter Candy Cookies

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Servings 20 cookies

Ingredients
  

  • 2 ⅓ cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon espresso powder (optional)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • ⅓ cup chocolate chips
  • 1 cup Easter candy (I used a mix of M&Ms and crushed Cadbury eggs)

Instructions
 

  • Preheat oven to 375°F. Line a cookie sheet with a baking mat or parchment paper. Set aside.
  • In a mixer, cream together softened butter, brown sugar, and granulated sugar. Allow the butter and sugars to cream together until the mixture is light and fluffy. Next, add in the eggs and vanilla extract. Mix until completely combined.
  • Mix in the flour, cocoa powder, salt, baking soda, and espresso powder to the wet ingredients until combined. Fold in the candy and chocolate chips.
  • Use a medium cookie scoop to scoop the dough. Roll each scoop into a ball, and place a few inches apart on the prepared baking sheets.
  • Bake for 11-12 minutes. Allow the cookies to cool on the baking sheet for a few minutes, then carefully transfer them to a cooling rack to finish cooling. Repeat until all cookies are baked. Enjoy!
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