Easter M&M Cookies
Easter M&M Cookies are a staple of the season as it combines basic ingredients and Easter M&Ms to create a soft chewy cookie loaded with chocolate chips and M&Ms that everyone will love! M&M cookies have been a big hit in our house! These Easter versions are a perfect way to celebrate the holiday.
Easter M&M Cookies
This time of year we love creating fun Easter treats for the whole family to enjoy. Some of our favorites are Easter Chick Rice Krispie Treats, Cadbury Egg Easter Crack, and these fun Easter M&M cookies.
We love these cookies because they are super festive, easy to make, and we can make them ahead of time, and enjoy them all season long!
You will love how soft and chewy and delicious this simple Easter treat is!
How to make Easter M&M Cookies
1. Preheat the oven to 350 degrees. Prepare large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the butter, brown sugar, and white sugar until fluffy and well combined.
4. Add the eggs one at a time and mix well after each addition. Then, add the vanilla.
5. Slowly add the flour mixture, scraping down the sides as needed.
6. Fold in the chocolate chips and M&M’s.
7. Using a medium cookie scoop, portion the dough and place on the prepared baking sheets about 2 inches apart. Press extra M&Ms into the top of each cookie dough ball.
8. Bake the cookies for 8 to 10 minutes.
9. Allow the cookies to cool 5 to 7 minutes on the cookie sheets before transferring them to a wire rack to completely cool.
Tips Tricks and FAQs
- When you are creaming your butter, sugar, and brown sugar you want to do so until it is really light and fluffy. This is the secret to the most delicious cookies.
- You will want to soften your butter to room temperature (not melt) to make these perfect cookies.
- Don’t forget to add those extra M&Ms to the top before you bake so that you can see them after they are baked!
- Be sure to fold in gently the chocolate chips and M&Ms. If you are using a mixer I highly recommend you mix by hand once you hit this step to ensure your chocolate chips and M&Ms stay whole.
- If you like your cookies warm the next day, wrap them in a paper towel and heat them in the microwave for a few seconds.
- Be sure to use a cookie scoop when scooping the dough. This ensures your cookies are consistent in size.
Storage
You will want to store these cookies at room temperature in an airtight container for up to one week.
Freezer
You can also freeze your baked cookies in a freezer-safe freezer bag to enjoy later.
Should I chill the dough before cooking?
If you would like your cookies to not spread in the oven then you will want to chill the dough for 2 hours prior to baking.
Can I freeze the dough?
Yes, freezing the dough works great! I recommend shaping your dough into balls and placing it on a lined baking sheet and placing them in the freezer. Once frozen, you can add them to a freezer-safe bag.
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Easter M&M Cookies
Easter M&M Cookies are a staple of the season as it combines basic ingredients and Easter M&Ms to create a soft chewy cookie loaded with chocolate chips and M&Ms that everyone will love!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar, firmly packed
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup M&M candies (plus extra for the top of the cookies)
Instructions
- Preheat the oven to 350 degrees. Prepare large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and white sugar until fluffy and well combined.
- Add the eggs one at a time and mix well after each addition. Then, add the vanilla.
- Slowly add the flour mixture, scraping down the sides as needed.
- Fold in the chocolate chips and M&M’s.
- Using a medium cookie scoop, portion the dough and place on the prepared baking sheets about 2 inches apart. Press extra M&Ms into the top of each cookie dough ball.
- Bake the cookies for 8 to 10 minutes.
- Allow the cookies to cool for 5 to 7 minutes on the cookie sheets before transferring them to a wire rack to completely cool.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 399Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 318mgCarbohydrates: 74gFiber: 2gSugar: 47gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
