These Easter M&M Cookies are the perfect spring treat – soft, chewy, and packed with colorful Easter M&Ms that make them as festive as they are delicious. With a buttery cookie base studded with chocolate chips and candy-coated chocolates, these cookies strike the perfect balance between crisp edges and tender centers. Ready in under 20 minutes, they’re the ideal last-minute holiday baking project that everyone will love!

Why You’ll Love This Recipe

  • Quick and Simple: From mixing bowl to cooling rack in less than 20 minutes – perfect for when you need a sweet treat without spending hours in the kitchen.
  • Family-Friendly: Kids love both making and eating these cookies! The colorful Easter M&Ms make them festive and fun for little helpers to add to the dough.
  • Perfectly Textured: These cookies have that ideal balance – slightly crisp around the edges with soft, chewy centers that stay tender for days.
  • Holiday Special: The pastel-colored Easter M&Ms transform a classic chocolate chip cookie into something festive without any extra effort or complicated decorating skills.

Ingredients You’ll Need

  • Butter: Creates a rich, flavorful base for the cookies. The partial melting technique gives these cookies their perfect texture – no need for a mixer!
  • Brown Sugar: Adds moisture and a deeper caramel flavor that makes these cookies irresistibly chewy. The molasses in brown sugar is the secret to that soft texture.
  • Granulated Sugar: Works with the brown sugar to create the perfect sweetness level while helping with the cookies’ structure and slight crispiness.
  • Vanilla Extract: Enhances all the other flavors in the cookie – never skip this crucial ingredient!
  • Egg: Provides structure and richness. One egg is just right for this batch size.
  • All-Purpose Flour: The foundation of our cookies. Measuring correctly is crucial – too much flour will make your cookies dry and cakey.
  • Baking Soda: Gives the cookies their perfect rise and contributes to those crackly tops we all love.
  • Salt: Balances the sweetness and enhances the chocolate flavors. Don’t skip it!
  • Easter M&Ms: The star ingredient! Their candy shell stays colorful and crisp during baking, providing a festive appearance and delightful crunch.
  • Mini Chocolate Chips: Provide extra chocolate flavor in every bite. Their small size distributes the chocolate evenly throughout the cookie.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these cookies? Here are some delicious options:

  • White Chocolate Wonder: Substitute white chocolate chips for semi-sweet and use the pastel Easter M&Ms for a springtime color palette.
  • Nutty Addition: Add 1/2 cup of chopped walnuts or pecans for texture and flavor contrast.
  • Double Chocolate: Use chocolate cookie dough by replacing 1/4 cup of flour with unsweetened cocoa powder.
  • Spring Sprinkle: Add 2 tablespoons of pastel sprinkles to the dough for extra festive flair.

How to Make Easter M&M Cookies

Step 1: Prepare Your Oven and Butter

Preheat your oven to 350°F and line a baking sheet with parchment paper. Microwave butter for about 40 seconds until it’s about 80% melted, then whisk until completely smooth. This partial-melt method creates the perfect cookie texture without needing a stand mixer.

Step 2: Mix the Wet Ingredients

Add both sugars to your melted butter and whisk vigorously until well combined and slightly lightened in color. Stir in the vanilla extract and egg until fully incorporated. The mixture should look smooth and glossy.

Step 3: Add the Dry Ingredients

Gently incorporate the flour, baking soda, and salt. Mix just until no flour streaks remain – overmixing will make your cookies tough! The dough should be soft and slightly sticky but still easy to handle.

Step 4: Add the Mix-ins

Fold in the Easter M&Ms and mini chocolate chips, saving a few M&Ms to press into the tops of the cookies before baking (this makes them look extra pretty).

Step 5: Scoop and Bake

Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough onto your prepared baking sheet, placing cookies about 2 inches apart. Press a few reserved M&Ms on top of each dough ball. Bake for 7-10 minutes, until the edges are set but the centers still look slightly underbaked.

Step 6: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time allows them to finish setting up perfectly.

Pro Tips for Making the Recipe

  • Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make cookies tough.
  • Underbake Slightly: Pull the cookies from the oven when the edges are set but the centers still look a bit underdone. They’ll continue cooking on the hot baking sheet.
  • Room Temperature Egg: Using a room temperature egg helps it incorporate better into the butter mixture. If you forgot to set it out, place it in warm (not hot) water for 5 minutes.
  • Cookie Scoop: Using a cookie scoop ensures uniform size, which means even baking. It’s worth the investment if you bake cookies regularly.
  • Reserve Some M&Ms: Save about 1/4 cup of M&Ms to press into the tops of the cookie dough balls just before baking for that perfect bakery-style look.

How to Serve

These Easter M&M Cookies are versatile and perfect for many occasions:

Holiday Celebrations

Serve on an Easter-themed platter as part of your holiday dessert spread. They’re colorful enough to double as decoration!

Cookie Plates

These make wonderful additions to spring bake sales, cookie exchanges, or care packages. Their sturdy texture holds up well during transport.

Sweet Pairings

Serve with a cold glass of milk, a scoop of vanilla ice cream for a cookie sandwich, or alongside a hot cup of coffee or tea for an afternoon treat.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep cookies soft longer.

Freezing Cookie Dough

Roll the dough into balls, place on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Freezing Baked Cookies

Place completely cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

Reheating

To refresh cookies that are a few days old, warm them in the microwave for 10-15 seconds for that fresh-baked taste and texture.

FAQs

  1. Can I use regular M&Ms instead of Easter M&Ms?

    Absolutely! This recipe works wonderfully with any variety of M&Ms. Use seasonal colors for different holidays – red and green for Christmas, orange and brown for Halloween, or the classic mix for year-round enjoyment.

  2. Why did my cookies spread too much?

    The most common cause is butter that’s too warm. If your kitchen is hot or the butter was completely melted rather than partially melted, the cookies will spread more. Try chilling the dough for 30 minutes before baking. Also, make sure your baking sheet is cool between batches.

  3. Can I make these cookies larger or smaller?

    Yes! Adjust the baking time accordingly – about 6-7 minutes for smaller cookies and 10-12 minutes for larger ones. Just watch for the edges to set and the centers to look slightly underdone when you pull them from the oven.

  4. How do I know if I’ve added too much flour?

    The dough should be soft and a little sticky, but still easy to roll into balls. If it’s crumbly or too stiff, you’ve likely added too much flour. Next time, try measuring by weight (about 210g for this recipe) or using the spoon-and-level method rather than scooping directly from the flour container.

Final Thoughts

These Easter M&M Cookies bring together the classic comfort of a homemade chocolate chip cookie with the festive fun of colorful Easter candy. They’re easy enough for baking novices but delicious enough to impress even the pickiest cookie connoisseurs. Whether you’re filling Easter baskets, hosting a spring gathering, or simply craving something sweet and cheerful, these cookies deliver on both flavor and appearance. Give them a try – I promise they’ll become a seasonal favorite in your recipe collection!

Print
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Easter M&M Cookies Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 22 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Celebrate Easter with these delightful and colorful M&M cookies! Soft, chewy, and packed with chocolate flavor, these cookies are perfect for the holiday or any time you need a sweet treat. Simple to make and bursting with festive charm, they’ll be a hit with kids and adults alike.

 

Ingredients

Units Scale

Wet Ingredients

  • 1/2 cup butter
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1 cup plain chocolate Easter M&M’s
  • 1/4 cup mini semisweet chocolate chips

Instructions

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). This ensures your oven is at the right temperature when the cookies are ready to bake.
  2. Prepare the Butter
    Microwave the butter in a large, microwave-safe bowl for about 40 seconds, until it’s approximately 80% melted. Whisk the butter to smooth it out completely.
  3. Combine Wet Ingredients
    Add the brown sugar and granulated sugar to the melted butter. Whisk until well-combined. Stir in the vanilla extract and egg until fully incorporated.
  4. Incorporate Dry Ingredients
    Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix gently until just combined. Take care not to overmix. The dough should be soft and slightly sticky but not overly sticky.
  5. Fold in Add-ins
    Gently stir in the M&M’s and mini semisweet chocolate chips until evenly distributed throughout the dough.
  6. Portion the Dough
    Using a medium cookie scoop, scoop out 1.5 tablespoons of dough for each cookie. Place the dough balls 2 inches apart on a baking sheet lined with parchment paper.
  7. Bake the Cookies
    Bake the cookies for 7-10 minutes, or until the edges are set. The cookies will appear puffy and slightly underbaked in the center, which will give them a soft, chewy texture once cooled.
  8. Cool the Cookies
    Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Butter: For best results, use salted butter. If using unsalted butter, increase the salt in the recipe to 1/2 teaspoon.
  • Brown Sugar: Both light or dark brown sugar work well, but light brown sugar was used in the cookies pictured.
  • Flour: Proper measurement of the flour is crucial. Weighing it is the most accurate method. Too much flour can make the cookies dense.
  • Chocolate Chips: Feel free to substitute the semisweet chocolate chips with white, milk, or dark chocolate chips according to your preference.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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