Description
These colorful Easter M&M cookies are soft, chewy, and packed with festive sweetness! The bright, crunchy M&M’s add the perfect pop of color, making them an ideal treat for springtime celebrations, Easter baskets, or just a fun family bake. Easy to make and even easier to eat!
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups Easter-themed M&M’s (or regular M&M’s)
- 1/2 cup white chocolate chips (optional for extra sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Gently fold in the M&M’s (reserve a few to place on top of the cookies before baking) and white chocolate chips, if using.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a few extra M&M’s on top of each cookie for added color and decoration.
- Bake for 9-11 minutes, or until the edges are golden, but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, remove them from the oven as soon as they begin to turn golden.
- Store the cookies in an airtight container for up to 1 week.
- If you want to make these even more festive, feel free to add pastel-colored sprinkles on top before baking.