Print

Easter M&M Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

Celebrate Easter with these festive and colorful Easter M&M Cookies, packed with pastel candy-coated chocolates that add a delightful crunch and sweetness. These cookies are soft in the center with golden edges, perfect for sharing during springtime gatherings or Easter egg hunts.

Ingredients

Wet Ingredients

  • 1 stick unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 1 egg

Dry Ingredients

  • 1 ⅔ cup all-purpose flour
  • 1 tsp baking soda
  • Pinch of salt

Add-ins

  • 2/3 cup pastel M&Ms
  • 1/3 cup pastel M&Ms, crushed

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Melt Butter: In a large bowl, melt the unsalted butter by covering it with a paper towel and microwaving in 30-second intervals until completely melted.
  3. Mix Sugars and Vanilla: Pour the brown sugar, white sugar, and vanilla extract into the melted butter. Mix thoroughly until fully combined; this may take a few minutes depending on how warm the butter is.
  4. Add Egg: Fold in the egg to the mixture, scraping the bowl sides to incorporate all the wet ingredients evenly.
  5. Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir until combined, frequently scraping the bowl sides to avoid lumps. If the dough feels too soft and lacks structure, mix in an additional 2 tablespoons of flour.
  6. Fold in M&Ms: Gently fold in both the whole and crushed pastel M&Ms for even candy distribution throughout the dough.
  7. Scoop Cookies: Use a medium cookie scoop (1 to 1.5 tablespoons) to portion the dough onto the prepared baking sheet. Lightly press down each scoop into a thick disk shape, and press extra M&Ms on top for a decorative finish.
  8. Space Cookies: Arrange 6 to 8 cookies per baking sheet, allowing at least 2 inches of space between each to accommodate spreading during baking.
  9. Bake: Bake the cookies for 8 to 10 minutes until the edges turn golden brown while the centers remain slightly underbaked for a soft texture.
  10. Reshape if Needed: If the cookies spread unevenly, use a glass or mason jar ring around each cookie to gently nudge them back into a circular shape immediately after baking.
  11. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. Enjoy warm with flakey sea salt or cooled to your preference.

Notes

  • Store cookies in an airtight container with a slice of sandwich bread inside to keep them soft and fresh for longer.
  • Pressing extra M&Ms on top before baking improves the cookie’s appearance.
  • If the batter feels too soft, add 2 additional tablespoons of flour to gain better structure.
  • Let cookies cool slightly on the pan before transferring to prevent breakage.

Find it online: https://marthatasty.com/easter-mandm-cookies-recipe/