Easter M&M Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
12
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Calories
263 kcal
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Course
Dessert
Easter M&M Cookies
Description
The cookie dough starts with melted unsalted butter combined with brown and white sugars and vanilla extract, ensuring a rich, sweet base. An egg is folded in to bind. Dry ingredients—flour, baking soda, and salt—are added carefully and mixed to an even consistency. If the dough feels too soft, additional flour helps achieve the right structure. Whole and crushed pastel Easter M&Ms are folded in for bursts of chocolate and color. Cookie dough is scooped onto parchment-lined baking sheets and gently flattened to create thick discs, encouraging even baking with chewy centers and edges that hold shape.
Baking at 350°F produces cookies that remain soft inside. Pressing extra M&Ms on top before baking adds a festive look. The cookies benefit from storage with a slice of sandwich bread in an airtight container, which helps maintain softness by preserving moisture.
These cookies are suitable for occasions where festive colors and soft textures are desired, such as Easter gatherings or springtime treats.
Ingredients
- 1 tick butter melted, unsalted
- ½ cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla extract
- 1 egg
- 1 ⅔ cup all-purpose flour
- 1 tsp baking soda
- pinch salt
- ⅔ cup M&M's candy pastel colored
- ⅓ cup M&M's candy crushed, pastel colored
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- In a large bowl, add the butter and cover with a paper towel. Melt in 30 second intervals or until it’s completely melted.
- Pour in both sugars and vanilla. Mix until completely combined (this will take a few minutes depending on how melted the butter is).
- Fold in the whole egg. Scrape the sides of the both to make sure all of the wet ingredients are mixed well.
- Add in the dry ingredients: flour, baking soda, and salt. Mix together again. Note: really important to scrape the sides since not using an electric mixer here. If the batter is TOO soft and doesn’t have enough structure, add another 2 tbsp of flour. Mixed batter should resemble this texture:
- Fold in the chopped and full Pastel M&Ms.
- Use a 1 or 1.5 tbsp medium cookie scoop to scoop dough onto prepared baking sheet. Gently press down so the cookie is a thick disk or puck cookie instead of a round ball. Press extra m&ms into the top of the cookies (this helps create a prettier cookie 🙂).
- Place 6-8 cookies on the baking sheet. They will expand during baking so try to leave at least 2” around each one.
- Bake for 8-10 minutes or until the edges of the cookies are golden brown while the middles are still slightly underbaked.
- Use a glass or mason jar ring placed over the cookie to ‘shake’ the cookie back into a circular shape if they’ve expanded while baking.
- Let the cookies cool for a couple of minutes on the pan before moving them to a wire rack. Enjoy warm with flakey sea salt or allow to cool. Both are divine.
Notes
- Store cookies in an airtight container with a slice of sandwich bread to keep them soft longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 263kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 122mg | 5% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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