Description
These festive Easter M&M Cookies are a delightful treat perfect for springtime celebrations. Soft, chewy cookies packed with colorful pastel M&M’s and optional white chocolate chips provide a sweet and playful dessert that everyone will love. Easy to make and vibrant, these cookies add a fun holiday touch to your dessert table.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup pastel Easter M&M’s
- 1/2 cup white chocolate chips (optional)
- Extra M&M’s for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Fold in Mix-ins: Carefully fold in the pastel Easter M&M’s and white chocolate chips if using, dispersing them evenly throughout the dough.
- Form Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets spacing them approximately 2 inches apart. Press a few extra M&M’s on top of each cookie for decoration and added color.
- Bake: Bake the cookies for 9 to 11 minutes, or until the edges are lightly golden and the centers appear just set for a soft texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Store finished cookies in an airtight container at room temperature for up to 5 days.
- You can freeze cookie dough balls for up to 2 months; bake directly from frozen, adding extra baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
