These soft and tender Easter M&M Cookies are a chocolate chip cookie base filled with colorful easter candy and perfect for an easy spring treat!
I took my Classic Chocolate Chip Cookie recipe and swapped out the chocolate chips with candy-coated M&M’s in gorgeous pastels – but you could definitely add more chocolate chips to these!
These Easter M&M Cookies are easy to make, freeze beautifully, and stay soft and tender for days.
Ingredients Needed
It’s always a good time for some cookies! Here’s what you’ll need to in order to make these delish cookies. As always, you can find the full list of ingredients in the printable recipe card below.
- Sugar – both white and brown sugar to give the cookies some extra depth in flavor.
- Butter – use unsalted butter at room temperature
- Egg – for the added rise to the cookie
- All Purpose Flour – make sure to fluff the flour and spoon to measure properly!
- Baking Soda – to assist in the rise and texture of the cookies
- Easter M&M Candy – or any color of plain M&M’s would work!
How To Make the BEST Easter M&M Cookies
My delicious chocolate chip cookies start out with a combination of white sugar and brown sugar that you cream together with unsalted butter.
PRO TIP: starting with room temperature butter that’s soft to the touch, but not too soft is important. The butter should give easily when pushed with your finger.
CREAM BUTTER AND SUGARS
I like to use my stand mixer fitted with the paddle attachment to cream the butter, vanilla extract and sugars together. Keep blending together until the sugar has dissolved into the butter, so the mixture isn’t coarse.
Once the butter mixture is combined, add in the egg and mix until combined. Make sure to scrape down the sides of the bowl as needed.
ADD DRY INGREDIENTS
Sift together the flour, salt and baking soda and then add gradually to the butter mixture.
Mix together until the dough forms.
ADD IN M&M CANDY
Mix in the Easter M&M candies until they are incorporated into the cookie dough.
SCOOP AND REST
The most important part of this recipe is to let the cookie dough rest in the fridge for at least 2 hours.
Use a 2 tbsp cookie scoop (about the size of a golf ball) and place the cookie dough on a baking sheet and refrigerate for 2 to 24 hours.
Why Refrigerate Cookie Dough?
The reason for refrigerating the cookie dough is to allow the sugars to fully incorporate into the dough, creating a luscious cookie when baked.
By scooping the dough prior to refrigerating it allows for easy transfer from fridge to cookie sheet. You can also easily freeze the cookie dough at this point to bake cookies later on.
PRO TIP: Add extra m&m’s to the top of the cookie dough balls before refrigerating for a pretty cookie that shows off the candies when it’s done baking.
BAKE COOKIES
Once the cookie dough has been chilled properly, place the dough on a silicone mat or parchment paper lined baking sheet and bake for just 10 to 12 minutes at 375 degrees F.
Make Ahead and Storage
These Easter chocolate chip cookies can be prepared well in advance and store beautifully on the counter, in the fridge and even the freezer.
Cookie Dough
The cookie dough can be made and refrigerated in dough balls (stored in an air tight container) for up to 3 to 5 days.
Freeze the cookie dough balls in an air tight container for up to 3 to 4 months for best freshness.
BAKE FROM FROZEN
You can bake the cookie dough from frozen, just reduce the heat to 350 degrees and increase cook time, to 12 to 14 minutes.
Baked Cookies
Baked cookies typically stay fresh on the counter in an air tight container for 3 to 7 days. Refrigerated, they can last 1 to 2 weeks. In the freezer they can last 3 or more months.
*Let the cookies come to room temperature before enjoying.
More Easter Treats To Try
Looking for more delicious and fun Easter treats to bake this season? Here are a few more I think you’ll really enjoy.
- Chocolate Dipped Macaroon Easter Nests – coconut cookies topped with a peep!
- Peanut Butter and Chocolate Egg Blondies – a delicious cookie/brownie bar.
- Carrot Poke Cake – a deliciously moist carrot cake topped with fun carrot candies!
- Easter Bunny Cream Cheese Danish – a fun breakfast treat shaped like a bunny!
I can’t wait for you to try these tender and deliciously sweet Easter M&M Cookies! I know you’re going to love them!
Easter Cookies with M&M’s
Ingredients
- ¾ cup white sugar
- ¾ cup brown sugar, packed
- 1 cup butter, unsalted – softened
- 1 tsp vanilla extract
- 1 large egg
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 ½ cups plain Easter M&M's
Instructions
- Place the sugars, softened butter and vanilla extract in a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), and cream together until the sugar is dissolved into the butter and the mixture is light and fluffy.
- Scrape down the sides of the bowl and add the egg, blend together until combined.
- In a separate bowl whisk together the flour, baking soda and salt. Add the dry ingredients ½ cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.Add in the plain Easter M&M candies and mix until incorporated.
- Scoop the cookie dough into rounded golf-ball size balls and place on a cookie sheet. Cover with plastic wrap and place in the fridge for 2 to 24 hours prior to baking for best results.
- PREHEAT OVEN TO 375 F
- After chilling the dough, place the cookie dough balls on a silicone mat or parchment lined baking sheet, at least 2 inches apart.
- Bake cookies for 10 to 12 minutes, or until the bottom edges are lightly golden brown (the cookie may not look completely cooked yet and that's ok!). Remove from the oven and let sit on the cookie sheet for an additional 2 to 3 minutes before transferring to a wire rack to cool completely.
Easter Sheet Pan Dinner
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