Easter M&M Cookies Recipe
Soft and chewy Easter M&M Cookies filled with pastel chocolate candies and made with a simple vanilla cookie dough. An easy, festive treat perfect for Easter baskets, spring gatherings, and holiday dessert platters.
Servings: 24 servings
Calories: 255kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup Easter Colored M&M’s plus more for the tops
Instructions
- Cream together the butter and sugar in a stand mixer until fully incorporated. Add the eggs and vanilla, continue beating until the mixture is light and fluffy, at least a couple of minutes. Be sure to scrape down the sides of the mixing bowl as necessary.
- Add the flour, salt, and baking soda; mix at low speed until there are no dry streaks of flour and the dough is fully incorporated. Fold in half of the M&M’s. Chill the dough for 15 minutes to 1 hour (up to 24 hours) if time allows. I like to chill the dough while waiting for the oven to preheat.
- Preheat the oven to 375℉ and line 2 baking sheets with parchment paper.
- Scoop the cookie dough using a large cookie scoop or two spoons and place 2 inches apart on the cookie sheet. Place more M&M's on top if desired.
- Bake for 7-10 minutes or until the edges begin to turn golden. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool. Store in an airtight container for up to 3 days.
Notes
These Easter M&M cookies are perfect for spring baking, Easter baskets, and easy holiday desserts.
- No chill needed: These cookies can be baked right away, but chilling the dough for 15 minutes will create slightly thicker cookies.
- For bakery-style cookies: Press a few extra M&M’s on top of each dough ball before baking, and again just after baking for a more colorful finish.
- Don’t overbake: The cookies should look slightly underdone in the center when removed from the oven—they’ll continue to set as they cool.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Freezing: The cookie dough can be scooped and frozen. Bake from frozen, adding 1–2 minutes to the baking time.
- Make it your own: Swap in white chocolate chips or pastel sprinkles for a fun variation.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 156mg | Fiber: 1g | Sugar: 24g