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Spring Easter M&M Cookies Recipe

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4 from 2 reviews

These Spring Easter M&M Cookies are soft, chewy, and packed with semi-sweet chocolate chips and vibrant Easter-themed M&Ms. Perfectly balanced sweetness and lightly tender texture make them an ideal festive treat for spring celebrations or Easter gatherings.

Ingredients

Dry Ingredients

  • 2 ½ Cups Flour
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Wet Ingredients

  • 14 Tablespoons Unsalted Butter, softened
  • 1 Cup Light Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Large Egg
  • 3 teaspoons Vanilla Extract

Mix-ins

  • 1 ¼ Cup Semi Sweet Chocolate Chips (plus extra for topping)
  • 1 Cup Easter M&Ms (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
  2. Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and allow for easy cleanup. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until fully combined. This ensures even distribution of the leavening agents.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter with the light brown sugar and white sugar for about one minute until the mixture is light and creamy.
  5. Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix again until smooth and incorporated.
  6. Combine Dry and Wet: Scrape down the sides of the bowl, then gradually add the dry ingredients and mix just until combined to avoid overmixing.
  7. Add Chocolate Chips and M&Ms: Switch to a wooden spoon to gently fold in the chocolate chips and Easter M&Ms. Using a spoon preserves the shape of the M&Ms, preventing too much breakage.
  8. Shape Dough: Scoop dough into balls and place on the prepared cookie sheets. Press 2-3 extra M&Ms and chocolate chips on top of each ball, then gently roll them to create smooth cookie dough balls.
  9. Optional Chill: For better texture and handling, cover the dough with plastic wrap and refrigerate for 30 minutes or up to overnight in a sealed bag. If chilled overnight, let dough sit at room temperature for 15-20 minutes before baking.
  10. Bake Cookies: Place about 8 dough balls spaced evenly on a parchment-lined baking sheet. Bake in the preheated oven for 8-10 minutes; cookies may appear slightly under-baked which keeps them soft inside.
  11. Cool: Remove from the oven and allow cookies to cool on the baking sheet to firm up before transferring to a wire rack or serving.

Notes

  • Softened butter is essential for creaming properly—take it out of the fridge about 30-60 minutes before starting.
  • Using a wooden spoon to fold in the M&Ms prevents them from cracking too much.
  • If you choose to refrigerate the dough, always allow it to come to room temperature for better scoopability and even baking.
  • Cookies may look slightly undercooked when removed but will firm up as they cool for the best texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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