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. Overmixing the dough after adding the M&Ms can make the colors bleed slightly. A gentle fold is key to keeping those 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.
Easter M&M Cookies: Spring’s Sweet Treat!
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)
Instructions
- In a large bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- 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).
- Add both the light brown sugar and granulated sugar to the butter and mix on medium-high speed until smooth (about 2 minutes).
- Add the large eggs and vanilla extract, beating until combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the Easter M&M milk chocolate candies by hand until evenly distributed.
- 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
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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