These festive Easter M&M Cookies are perfectly chewy and slightly crisp around the edges. With pastel-colored candies, these cookies are the perfect spring treat. Ideal for Easter, Mother's Day, or baby showers.
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These cookies are fun and festive. M&M cookies are the perfect sweet treat for any season or any occasion. They are loved by all. With pastel candies, these Easter M&M cookies are ideal for spring. You can easily customize these cookies for any occasion by swapping in different M&M varieties.
These cookies have a deliciously chewy texture. A combination of granulated sugar and brown sugar yields a soft and chewy cookie. Chilling the cookie dough also contributes to the chewy texture.
For another festive spring treat, try Easter Bunny Snack Mix.
Ingredients
This recipe is made with traditional cookie ingredients - items that are likely in your pantry. A combination of granulated and light brown sugars provides a wonderful chewy texture. Both baking powder and baking soda are used to give the cookies lift. M&M candies are a fun addition and any seasonal variety can be used.
How to make
- Whisk the flour, baking soda, baking powder, and salt together in a mixing bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment (or a hand-held mixer), cream together the butter and sugars until creamy and well combined.
- Add the eggs, one at a time, mixing until well incorporated. Mix in the vanilla extract.
- Slowly add in the flour mixture, mixing until just combined. Fold in the M&M candies.
- Using a 2 tablespoon cookie scoop, portion the dough onto a parchment paper-lined baking sheet. Chill the dough overnight (or at least 4 hours).
- Bake at 375 degrees for 9-11 minutes until lightly golden around the edges. The center may look slightly underdone.
- Press extra candies onto the top of the cookies. Cool the cookies on the sheet pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container for 4-5 days.
Tips for making
- Use room temperature butter and eggs to ensure the ingredients blend together evenly and uniformly.
- Chill the cookie dough. Chilling the dough controls spreading during baking. It also enhances the flavors and helps the cookies to brown. I usually bake the dough one day, refrigerate it overnight, and bake the cookies the next. If you don't want to wait overnight, you can chill the dough for 4 hours.
- Line the baking pans with parchment paper. Parchment helps to prevent the cookies from spreading and provides for easy clean-up. You can also use silicone baking mats.
- Press extra candies into the top of the cookies when they come out of the oven. This makes for a pretty cookie.
Freezing
Unbaked - Portion the dough onto a parchment-lined sheet pan. Freeze for 20-30 minutes or until firm. Transfer the dough balls to a freezer-safe bag. Store for up to 3 months in the freezer. To bake, place frozen cookie dough on a parchment-lined sheet pan and bake according to directions. The cookies may need a few extra minutes of baking time.
Baked - Allow baked cookies to cool completely. Place on a sheet pan in a single layer and freeze until firm. Transfer to a freezer-safe bag or airtight container and freeze for up to one month. Simply thaw at room temperature and enjoy!
Equipment
Stand mixer | Measuring cups and spoons | Mixing bowl | Whisk | 2 tablespoon Cookie scoop | Half sheet pan | Parchment paper
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Easter M&M Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup granulated sugar
- ¾ cup light brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 10 ounces M&M candies (plus extra for topping; Easter pastels or any variety)
Instructions
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment ( a hand-held mixer can also be used), add the butter and sugars. Cream together for 2-3 minutes. Add the eggs, one at a time, and the vanilla, mixing until well incorporated. Slowly add the flour mixture and blend until just incorporated. Stir in the M&M candies.
- Using a 2 tablespoon cookie scoop, portion the dough onto sheet pans lined with parchment paper. Chill overnight.
- Preheat the oven to 375 degrees. Bake the cookies for 9-11 minutes until lightly brown around the edges. The cookies will appear slightly underdone in the middle. Immediately press extra M&M's on top of the cookies (if desired). Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.
EQUIPMENT
Notes
- Use room temperature butter and eggs to ensure the ingredients blend together evenly and uniformly.
- Chilling the dough controls spreading during baking. It also enhances the flavors and helps the cookies to brown. I usually bake the dough one day, refrigerate it overnight, and bake the cookies the next. If you don't want to wait overnight, you can chill the dough for 4 hours.
- Lining the baking pans with parchment paper helps to prevent the cookies from spreading and provides for easy clean-up. You can also use silicone baking mats.
- Press extra candies into the top of the cookies when they come out of the oven. This makes for a pretty cookie.
- To freeze unbaked cookies - Portion the dough onto a parchment-lined sheet pan. Freeze for 20-30 minutes or until firm. Transfer the dough balls to a freezer-safe bag. Store for up to 3 months in the freezer. To bake, place frozen cookie dough on a parchment-lined sheet pan and bake according to directions. The cookies may need a few extra minutes of baking time.
- To freeze baked cookies - Allow baked cookies to cool completely. Place on a sheet pan in a single layer and freeze until firm. Transfer to a freezer-safe bag or airtight container and freeze for up to one month. Simply thaw at room temperature and enjoy!
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in April 2019 and has been updated.
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