Easter M&M Cookies
Soft and chewy Easter M&M cookies filled with pastel candy-coated chocolates, perfect for springtime celebrations.
Servings: 20 cookies
Calories: 203kcal
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.
