Name: Candy Trolley-Inspired Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: about 24 cookies
Ingredients: 2 cups all-purpose flour (see Cook's Note); 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 2 sticks (1 cup) unsalted butter, at room temperature; 1 cup packed light brown sugar; 1 cup granulated sugar; 2 teaspoons pure vanilla extract; 2 large eggs plus 2 egg yolks; 2 cups rolled oats; 1 cup candy-coated chocolates, such as M&M's; 1 cup mini peanut butter cups, such as Reese’s; 1 cup milk chocolate chips; 1/2 cup toffee bits; 1/2 cup rainbow sprinkles; 24 to 48 small chocolate frogs (each about 1 inch long)

Directions

Watch how to make this recipe.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl until evenly combined. Beat the butter, brown sugar and granulated sugar in the bowl of an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks one at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the rolled oats, candy-coated chocolates, mini peanut butter cups, milk chocolate chips, toffee bits and rainbow sprinkles and fold until just combined.
Scoop 24 portions of dough (about 3 tablespoons each), roll each into a ball and place on a baking sheet and chill in the refrigerator until firm through, about 2 hours.
When ready to bake, position an oven rack in the center of the oven and preheat to 350 degrees F. Line 4 baking sheets with parchment paper.
Divide the chilled dough balls between the prepared baking sheets (6 per tray), spacing the cookies evenly apart. Bake, 1 tray at a time, rotating halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 15 to 18 minutes. Immediately place 1 to 2 frogs on each cookie (they will melt slightly, then adhere to the cookie as it cools). Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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