Modified from Bev’s Chocolate Chip Cookies on EatingWell.com
Inspiration from A Cozy Kitchen’s Chocolate Chewy Cadbury Cookies
Makes 2 dozen cookies.

¼ cup butter
¼ cup canola oil
1/3 cup granulated sugar
¼ cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
½ cup + 2 tablespoons all purpose flour
¼ cup + 2 tablespoons unsweetened cocoa powder
¼ cup unsweetened coconut flakes
½ cup rolled oats (ground)
½ teaspoon baking soda
½ teaspoon salt
½ cup cadbury mini eggs, chopped the best you can (doing this sucked…)
4 peeps, chopped (about ½ cup)

1. Grind oats in a blender or food processor until they are your desired consistency. I really ground them for this recipe.
2. Transfer to medium bowl and combine with flour, cocoa powder, coconut flakes, baking soda, and salt.
3. Beat butter at medium speed a couple minutes until smooth. Add in granulated sugar and brown sugar, beat again on medium speed until creamy then add in egg, canola oil, and vanilla extract. Beat on low until just incorporated.
4. Slowly add in flour mixture, beating at low speed until just combined.
5. Stir in mini eggs and peeps until fully incorporated.
6. Put batter in the fridge to cool while you preheat oven to 350° F (365 if you live at altitude like me). Coat two cookie sheets with oil, parchment paper, or Silpat.
7. Place heaping tablespoons of dough evenly on the baking sheet so that you have 12 cookies per sheet. Roll slightly into balls, trying to touch them for as short of a period as possible, and press down lightly. Bake for 15 minutes, rotating sheets half way.
8. Remove from oven and allow cookies to cool for a few minutes on the baking sheet before moving to a cooling rack.

Rambles:

If you are anything like me you fall victim to the brightly colored candy of Easter. Every single year I see Peeps and think, “I need to buy peeps”, only to buy them and either a. never eat them or b. eat them and remember that I can really only eat one peep at a time…(that being said I do love them so much I own peeps socks!)

This year not only did I buy peeps, yet again, but I also bought Cadbury Mini Eggs. I was excited for the bright colors and chocolate crunch only to discover I had somehow bought cookies n’ creme flavor? Honestly I had to google that those were actually a thing because I threw away the bag already. Milk chocolate is sweet enough, but these, bleh, cloyingly so.

So here I found myself the week after Easter with leftover Easter candy I didn’t want to eat but also, given my desire to create less food waste, didn’t want to throw away. Then I remembered I had seen a few bloggers before Easter with recipes using the Cadbury Mini Eggs and was inspired. Why not “kitchen sink” leftover easter candy cookies? Throwing all the candy in a cookie must be better than the candy itself right?

Oh and they are, THEY ARE!!!! These cookies are EVERYTHING I had hoped they would be – chocolatey and not too sweet themselves so the cloying sweetness of the peeps and cookies n’ creme mini eggs isn’t overwhelming. I honestly can’t stop eating them. The peeps also make a huge difference. I made these at first without them but they are sooooooo much better with them. They add this textural distinction that makes each bite of the cookie unique. I never thought I would ever saw something with peeps > without peeps but here you go. I might actually buy peeps next year just to make these again…

Want to make these and it isn’t Easter candy season? Regular marshmallows work just fine rather than peeps. I would substitute white chocolate chips for the cadbury eggs if you want to exactly follow the cookies n’ creme flavor or do regular chocolate chips (or a combination of the two) otherwise.