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These Easter M&M cookies are perfectly soft and chewy! Made with chocolate chips, pastel m&m candies. For the best results you will want to chill the cookie dough for the softest, chewy m&m cookies!
When it comes to Easter desserts I love baking up the classics like a carrot layer cake, but I also can’t resist baking up some cookies this time of year as well. Like my carrot cake cookies. But if you’re looking for the easiest easter cookies ever, then look no further!
When it comes to fun baking treats for Easter you will really can’t go wrong breaking out a bag of pastel m&m candies. What is it about the pastel m and m candies for Easter that makes it way more fun to bake with than regular m&m candies?
And stirring them into these chocolate chip cookies is just a smart decision every dang time if you ask me.
This easter m&m cookies recipe is made with an egg and an egg yolk which helps to make them extra chewy. And my other secret is to stir in some cornstarch to keep them soft. Then by chilling the cookie dough you get a chewier, softer, thicker cookie that spreads less in the oven. Can you tell I’m obsessed with these cookies?
Now you can go out and buy a bag of Easter pastel m&m’s or wait ’til the Easter bunny arrives and drops some candy off in the Easter basket to make these cookies. Either way you need to make these cookies. So grab some leftover Easter candy laying around then it’s time to stir around Easter M&M’s and let’s make some cookies!
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why You Will Love These Easter M&M cookies
- Easy cookie dough that mixes up in minutes because they use melted butter!
- Soft and chewy chewy m&m cookies
- No need to use a stand mixer
- Can freeze the extra cookies to have the best cookies whenever you want!
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- All-purpose flour (spooned & leveled)
- Baking soda
- Cornstarch
- Salt
- Unsalted butter –You will use melted butter for these cookies, no need to wait for softened butter to come to room temperature!You can also use salted butter but then omit the salt. Keep in mind all brands of butter have varying amount of salt added and can make your cookies spread a bit more.
- Light brown sugar– You can use light or dark brown sugar. If you’re out of brown sugar, check out my tutorial on how to make brown sugar yourself!
- Granulated sugar
- Eggs– You need room temperature eggs so it doesn’t seize up the butter. Read my tutorial on how to get room temperature eggs fast.
- Vanilla extract
- Semi sweet chocolate chips
- Pastel M and m candies– Of course you can always use regular m&m candies if need be!
How To Make Easter M&M Cookies
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
In a second separate bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined.
Whisk in the whole egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated.
With a spatula or wooden spoon, stir in the dry ingredients and mix together. The dough will be soft and thick.
Fold in the chocolate chips and the m and m candies.
Cover the dough tightly and chill in the refrigerator overnight.
When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes to allow for easier scooping.
Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a medium cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 50 g). You can also bake these into smaller cookies (about 2 Tablespoons – about 35-40 g).
Bake the cookies for 11-13 minutes (12 minutes was perfect for me!) or until the edges of the cookies are very lightly browned. If you are baking smaller cookies, then bake for 9-11 minutes. The centers will look very soft, but the cookies will continue to set as they cool.
To make a pretty m&m cookie, when they come out of the oven I like to press a few extra chocolate chips and extra m&ms on top for appearance! I also like to use a large round cookie cutter and place around the cookies and rotate the cookie cutter around to make the cookies round.
Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Recipe Tips
- Measure flour carefully.You don’t want to over-measure. Use akitchen scalefor exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Don’t pack the flour down. For best accuracy, use akitchen scale!
- Adding the chocolate might be tricky. Because of the melted butter, it might be tricky to incorporate the chocolate chips/chunks so do the best you can!
- Chill the dough.In order for the cookies to have the best texture, taste, and less spreading you need to chill the dough overnight.
- Don’t overbake. Your bake time may be a couple minutes more or less than mine. Every oven is different. But you want to remove the cookies when they look slightly underdone in the middle. They will appear puffy and soft but not wet or raw looking. The cookie will continue to bake after you remove them from the oven and set up perfectly.
- Bake on a cool baking sheet. Do not bake on a hot cookie sheet or the cookies will spread too much.
Recipe Variations
- Use different chocolate chips– Try making these with dark chocolate, white chocolate chips or chopped chocolate!
- Add crunchy nuts– Try addingtoasted walnutsortoasted pecansfor a little crunch!
- Use peanut butter m and ms– You can try the peanut butter pastel M&Ms instead!
Recipe FAQs
How should I store these cookies?
Cookies stay fresh covered at room temperature airtight container or ziploc bag for up to 1 week
Can I freeze cookies?
Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
For baked cookies cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
For a complete tutorial, be sure to read my postHow To Freeze Cookie Dough.
Why did my cookies spread so much?
If your cookies spread or got very flat, it is likely due to one of these 8 reasons. For best results don’t skip chilling the cookie dough!
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Easter M&M Cookies
These Easter M&M chocolate chip cookies are perfectly soft and chewy! Made with chocolate chips, pastel m&m candies. For the best results you will want to chill the cookie dough for the softest, chewy m&m cookies!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Chilling time: 1 day day
Total Time: 1 day day 27 minutes minutes
Servings: 20 cookies
Calories: 272kcal
Author: Heather Perine
Equipment
Ingredients
- 2 1/4 cups (280 g) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (170 g) semi sweet chocolate chips
- 1 cup pastel m and m candies
Instructions
Combine the dry ingredients. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch 1/2 teaspoon salt
Combine butter and sugars. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. 3/4 cup (1 ½ sticks, 170 g) unsalted butter 3/4 cup (150 g) packed light brown sugar 1/2 cup (100 g) granulated sugar
Add eggs and vanilla. Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
Add chocolate chips and candies. With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips and the m and m candies. 1 cup (170 g) semi sweet chocolate chips 1 cup pastel m and m candies
Chill the dough. Cover the dough tightly and chill in the refrigerator for one hour (up to 3 days). For best results I like to chill the cookie dough overnight for less spreading. When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Prep oven and pans. Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop dough. Using a cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 50 g). You can also bake these into smaller cookies (about 2 Tablespoons – about 30-35 g).
Bake cookies. Bake the cookies for 11-13 minutes (12 minutes was perfect for me!) or until the edges are very lightly browned. If you are baking smaller cookies, then bake for 9-11 minutes. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips and M&M’s on top for appearance! Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Storage: Cookies stay fresh covered at room temperature airtight container or ziploc bag for up to 1 week.
- Freezing: Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
Nutrition
Calories: 272kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 128mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
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