đȘ My Easter M&M cookies are soft, chewy, and loaded with M&M’s in every bite! Completely irresistible, they’re perfect for springtime, Easter, Mother’s Day, and more!
Why You’ll Love This Easter M&M Cookies Recipe
I love M&M cookies of all kinds, like my soft and chewy M&M cookies, oatmeal M&M chocolate chip cookies, and chocolate chip M&M’s cookies, but these Easter cookies might be my favorite variation ever!
- These cookies turned out so soft, moist, and tender in the interior with perfectly chewy edges. The dough is buttery, with hints of vanilla.
- Thereâs an abundance of M&Mâs in every bite, and I love biting into their shells. The dichotomy of smooth, supple dough, generously flanked with candy, and hearing those little shells crack and crunch as I bite down, and feeling the crunchy coating bits between my teeth, like sweet little eggshells, itâs just something I love.
- With a prep time of just 10 minutes, these cookies are foolproof to prepare and great to make ahead of time.
I have made these several times already and they are always delicious!
Gerbie
Ingredients Needed
To make this M&M’s cookie recipe, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch – Cornstarch is the secret ingredient that helps these cookies bake up super soft. Cornstarch is why pudding cookies and cake Mix cookies bake up so soft! It worked like a champ here, keeping the cookies soft and tender, without being cakey
- Baking soda
- SaltÂ
- Milk chocolate M&Mâs – To make these M&M cookies appropriate for any season or get-together, simply switch up the M&Mâs colors you use. I used pastel M&Mâs for Easter, but these cookies are easily customized. If you donât have M&Mâs on hand, youâre welcome to use semi-sweet chocolate chips or white chocolate chips instead
Add Mix-Ins
Youâre welcome to add chopped nuts, chocolate chips, butterscotch chips, and more to these cookies. Just keep in mind that you shouldnât add more than 1 1/2 cups mix-ins total.Â
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Easter M&M Cookies
Now, this is some of the easiest, fastest, and least fussy cookie dough youâll ever make! Hereâs how these spring cookies are made:
- Combine the butter, egg, sugars, vanilla, and beat until very light and fluffy, about 5 minutes.
- Add the all-purpose flour, cornstarch, and baking soda, and mix. Fold in the M&Mâs, and youâre done. So easy.
- After the dough comes together, use a medium cookie scoop to form two tablespoon-sized mounds. Â If you donât feel like making individual cookies or donât have time for the dough to chill, press the dough into an 8- or 9-inch baking dish and bake until golden around the edges and just set in the center.Â
- Place all the mounds on a large plate, cover it with plastic wrap, and refrigerate for at least 2 hours, up to 5 days, before baking. If you bake with warm dough, your cookies will spread more and wonât stay as thick and puffy, which is why I always bake with chilled dough.
- Bake the cookies at 350F for 8 to 10 minutes, no more. The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and then baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. The cookie tops should be set, but barely, and will be pale, glossy, and appear underdone, but they firm up as they cool. Baking any longer than 10 minutes and you run the risk of the bottoms browning too much, the M&Mâs cracking, or ending up with hard, dry, rock-like hockey pucks after cooling.
Tip for Rolling the Cookie Dough Balls
I wasnât skimpy with the M&Mâs, to the point that when youâre forming the dough mounds before baking, it may seem like you have as many M&Mâs as dough in your mixing bowl. Just stuff them back into the dough if theyâre trying to fall out, and later youâll savor each and every crunchy candy-coated bite.
Soft and Chewy Easter M&M’s Cookies
Equipment
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1 Medium (2-inch) Cookie Scoop
- 1 Wire Rack
Ingredients
- Ÿ cup unsalted butter, softened
- Ÿ cup light brown sugar, packed
- Πcup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 Âœ cups milk chocolate M&M’s, or another variety of M&M’s, or chocolate chips may be substituted
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the M&M’s and fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place them on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
- Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and were baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cookie Recipes with M&M’s:
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Chocolate Cake Mix M&M’s Cookies â Foolproof cookies made with just 5 ingredients!! If youâre craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!
The BEST Oatmeal Chocolate Chip M&M’s Cookies â Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&Ms, thereâs wonderful texture in every bite.
Soft M&M’s Pudding Cookies â This is my new favorite recipe for chocolate chip cookies. Theyâre soft, buttery, and this version is loaded with milk chocolate M&Ms and semi-sweet chocolate chips.
Monster Cookies â My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&Mâs makes both kids and adults reach for just one more cookie! Fast, EASY, soft, perfectly chewy, and theyâll become a family FAVORITE in no time!
Santaâs Kitchen Sink Cookies â Santa and everyone else wonât be able to resist these AMAZING cookies loaded with everything but the kitchen sink! EASY, festive, salty-sweet treats with a FUN ingredients list!
Originally posted March 12, 2013 and reposted with updated text April 1, 2022.