Easter M&M cookies are the kind of treat that disappears fast — soft, chewy, and packed with pastel candies that add a little crunch to every bite. They’re easy to make, perfect for spring celebrations, and just right for filling a cookie jar, lunchbox, or an Easter basket.
Whether you’re baking with kids, hosting a bridal shower, or just craving something festive, these cookies bring a pop of color and fun to any spring celebration. Who can resist a cookie loaded with melty chocolate and crunchy candy shells?
My grandkids love these pretty and colorful Easter M&M cookies. They’re great for Easter or any spring celebration. I’ve used them at bridal showers and baby showers, and they make lovely party favors as well.
Things to know about these Easter cookies
- These cookies are a great make-ahead option. You can freeze the unbaked cookies and bake them the day of your party or Easter morning, or you can freeze the baked cookies and take them out to thaw the day before you need them. My testers preferred freezing the unbaked cookies for freshness.
- We are big fans around here of chilling cookie dough (like we do with our chocolate chip cookies) for at least 24 hours before baking. We tested this cookie dough both chilled and not chilled. While both methods work great, and chilling the dough gives you another make-ahead option, we preferred the unrefrigerated version. The un-chilled dough spreads more than the chilled dough, but does not make the cookies completely flat. However, we like the crispy edges and soft center of the unchilled version for these cookies.
- You can add the remaining ½ cup of M&Ms to the top of the cookies before baking if you prefer; however, our testing found that M&Ms do tend to crack in the oven. Placing them on after the cookies have baked will reduce the likelihood of cracking.
- You can replace some of the M&Ms in the cookie dough with semi-sweet or white chocolate chips for a chocolate chip M&M cookie.
I hope you make this recipe. I think you’ll love it!
How to make Easter M&M cookies
These easy Easter cookies are so adaptable: Add white chocolate chips or roll and cut the cookies into bunny or egg shapes. Make them your own!
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Prepare the oven and baking sheets.
Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or a silicone baking mat and set aside.
Mix dry ingredients.
Mix the flour, salt, baking powder, and soda in a small bowl and set aside.
Combine wet ingredients.
Cream the butter and sugars in a large mixing bowl with an electric mixer until light and fluffy. Then add the egg and vanilla and beat until well combined.
Mix wet and dry ingredients.
Add the dry ingredients to the wet and mix until just combined.
Add M&Ms and scoop the dough.
Fold in 1 cup of M&Ms. Scoop the dough onto the prepared baking sheets using a 2-tablespoon scoop.
Bake the Easter cookies!
Bake for 9-10 minutes or until the edges of the cookies are set, and the center is slightly underbaked but not wet. Immediately press the remaining M&Ms into the tops of the cookies while still warm.
Allow the cookies to cool on a baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
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Easter M&M Cookies
Equipment
Ingredients
- 1 ¾ cup all-purpose flour (210 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsalted butter, room temperature (113 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups pastel M&Ms, divided
Instructions
- Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or a silicone baking mat and set aside.
- Mix the 1 ¾ cup all-purpose flour (210 grams), ½ teaspoon salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder in a small bowl and set aside.
- Cream ½ cup unsalted butter, room temperature (113 grams)½ cup granulated sugar (100 grams), and ½ cup light brown sugar (100 grams) in a large mixing bowl with an electric mixer until light and fluffy.
- Add 1 large egg, room temperature and 2 teaspoons vanilla extract and beat until well combined.
- Add the dry ingredients to the wet and mix until just combined. Fold in 1 cup of M&Ms.
- Scoop the dough onto the prepared baking sheets using a 2-tablespoon scoop.
- Bake for 9-10 minutes or until the edges of the cookies are set, and the center is slightly underbaked but not wet.
- Immediately press the remaining M&Ms into the tops of the cookies while still warm. Allow the cookies to cool on a baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Store leftovers in an airtight container for 4-5 days.
- Baked cookies can be frozen for up to three months. Wrap the cookies in foil before storing them in an airtight container or freezer bag. Thaw the cookies at room temperature before enjoying them.
- Raw cookie dough can be frozen for up to three months. Scoop the cookie dough onto a parchment-lined baking tray and freeze for 20 minutes or until the balls are solid. Transfer the flash-frozen cookie dough to an airtight container for storage. Bake the frozen cookie dough for 11-14 minutes.
- If you prefer a thicker cookie, refrigerate the dough for 30 minutes or up to two days before baking. I tested both refrigerated and unrefrigerated dough, and both worked great. The unrefrigerated dough spreads more than the refrigerated dough but does not make the cookies completely flat. I prefer the unrefrigerated version as it has crispy edges and a soft center.
- You can add the remaining ½ cup of M&Ms to the top of the cookies before baking if you prefer; however, M&Ms do tend to crack in the oven. Placing them on after the cookies have baked will reduce the likelihood of cracking.
- You can replace ½ cup of the M&Ms in the cookie dough with ½ cup of semi-sweet or white chocolate chips for a chocolate chip M&M cookie.
Nutrition
Tips and questions for Easter cookies
Store your cookies in an airtight container at room temperature for 4-5 days.
Baked cookies can be frozen for up to three months. Wrap the cookies in foil before storing them in an airtight container or freezer bag. Thaw the cookies at room temperature before enjoying them.
Yep! Our preferred method for freezing cookies is to scoop the cookie dough onto a parchment or silicone-lined baking tray and freeze for at least 20 minutes or until the balls are solid. Sometimes we leave them in overnight because we’re lazy like that.
Transfer the solid cookie dough balls to an airtight container for storage. Bake the frozen cookie dough for 11-14 minutes. There is no need to thaw.
