1. Cream the Butter and Sugars

• In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
• Use a hand mixer or stand mixer for best results.
• Creaming creates an airy base and helps build a chewy texture.

2. Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and mix until combined.
• Ensure mixture is smooth before adding dry ingredients.

3. Combine the Dry Ingredients

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Gradually add the dry mixture into the wet ingredients.
• Mix just until a cookie dough forms; do not overmix.

4. Fold in Leftover Easter Candy

• Gently fold in chocolate chips, chopped candies, crushed cereal, and marshmallow pieces.
• Stir in sprinkles and any additional chopped Easter treats.
• Reserve a few pieces for topping the cookies before baking for a more festive look.

5. Chill the Dough (Optional but Recommended)

• Cover the dough and chill in the refrigerator for 30 minutes.
• This helps control spreading and enhances flavor and texture.

6. Preheat Oven and Prepare Baking Sheets

• Preheat your oven to 175°C (350°F).
• Line baking sheets with parchment paper or silicone baking mats.
• Use a cookie scoop or spoon to portion dough into equal-sized balls.

7. Decorate Before Baking

• Press extra candy pieces or sprinkles on top of each dough ball.
• This ensures a decorative, bakery-style appearance post-baking.

8. Bake the Cookies

• Bake for 10–12 minutes or until edges are golden and centers are soft.
• Remove from the oven and allow cookies to cool on the tray for 5 minutes.
• Transfer to a wire rack to cool completely.

9. Serve and Store

• Serve fresh with milk, tea, or coffee.
• Store cookies in an airtight container at room temperature for up to 5 days.