Easter M&M Cookies
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These adorable Easter M&M Cookies are loaded with pastel M&Ms and have crisp edges with chewy centers. They’re perfect for spring and Easter!
These soft and chewy Easter M&M Cookies will be the perfect addition to any celebration this spring! They have crisp buttery edges, chewy centers and tons of pastel M&Ms. They’re also so easy to make because they don’t require a stand mixer or any chill time.
Looking for more Easter/spring cookies? Try my Cadbury Egg Cookies, Carrot Cake Cookies with Cream Cheese Frosting or Sugar Cookies with Hershey Kisses!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
M&Ms – I used pastel M&Ms to keep these cookies on theme for spring/Easter.
How To Make Easter M&M Cookies
1. In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
2. In a large bowl mix the melted butter, brown sugar and granulated sugar until well combined.
3. Add the eggs one at a time and vanilla extract until just combined.
4. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the M&Ms and fold until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra M&Ms onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Easter M&M Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Easter M&M Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the M&Ms. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra M&Ms on top of scooped dough before baking to make them look pretty.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Flaky sea salt
More Easter Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Easter M&M Cookies
Equipment
- Cookie scoop (I use a 3 tbsp scoop)
- Baking sheets
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, melted
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 400 g (2 cups) pastel M&Ms
- extra M&Ms for topping (optional)
- flaky sea salt for topping (optional)
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
- In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
- In a large bowl mix the melted butter, brown sugar and granulated sugar until well combined.
- Add the eggs one at a time and vanilla extract until just combined.
- Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the M&Ms and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra M&Ms onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake cookies for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Easter M&M Cookies in an airtight container at room temperature for up to 5 days.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
