Easter M&M cookies are a festive and delightful way to welcome spring, bringing together classic cookie comfort with a pop of seasonal color. This recipe is designed to create perfectly soft and chewy cookies, ensuring every bite is a harmonious blend of buttery goodness and chocolatey candy. I remember the first time I made these, I almost overmixed the dough after adding the M&Ms, which made the colors bleed slightly. I quickly learned that a gentle fold is key to keeping those beautiful pastel hues vibrant. These Easter M&M cookies are ideal for holiday gatherings, school bake sales, or simply as a cheerful treat to brighten your day.

⏱ Time: 20 min
👥 Servings: 24 cookies
📊 Level: Easy
🥗 9 ingredients
Easter M&M Cookies: Spring's Sweet Treat! Easter M&M cookies: whip up these delightfully soft and chewy pastel-colored treats. Perfect for spring celebrations a

Easter M&M Cookies: Spring’s Sweet Treat!

Easter M&M cookies: whip up these delightfully soft and chewy pastel-colored treats. Perfect for spring celebrations and family desserts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (2 sticks / 227g) unsalted butter, (room temperature)
  • 1 ½ cups (300 g) light brown sugar, (packed)
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, (room temperature)
  • 1 tablespoon vanilla extract
  • 1 ¾ cups (355 g) Easter M&M milk chocolate candies, (pastel blend)

Method
 

  1. In a large bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
  2. In the bowl of a stand mixer with a paddle attachment (or a handheld mixer), beat the unsalted butter on medium-high speed until smooth (about a minute).
  3. Add both the light brown sugar and granulated sugar to the butter and mix on medium-high speed until smooth (about 2 minutes).
  4. Add the large eggs and vanilla extract, beating until combined. Scrape down the sides of the bowl as needed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the Easter M&M milk chocolate candies by hand until evenly distributed.
  7. Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 9-11 minutes, or until edges are golden and centers are still slightly soft.

Notes

– To prevent overmixing, stop mixing the dough as soon as the flour streaks disappear.
– Ensure your butter and eggs are at room temperature for a smoother, more uniform dough.
– For perfectly round cookies, chill the dough for 30 minutes before baking.
– Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. Reheat gently in the microwave for a fresh-baked feel.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • To prevent overmixing, stop mixing the dough as soon as the flour streaks disappear.
  • Ensure your butter and eggs are at room temperature for a smoother, more uniform dough.
  • For perfectly round cookies, chill the dough for 30 minutes before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. Reheat gently in the microwave for a fresh-baked feel.

Bring some spring cheer to your kitchen with these easy and delicious Easter M&M Cookies. Share them with loved ones or keep them all to yourself – we won’t tell! Enjoy this festive, chewy delight!

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