Easy Easter M&M Cookies
Soft, chewy and easy to make, these Easy Easter M&M Cookies are the perfect Easter treat. These cookies are made with an absolutely delicious cookie base with delicious M&Ms, white chocolate chips and sprinkles mixed in.
If you have made any of my other favorite cookies, you are probably familiar with this cookie dough. I call this the perfect all-purpose cookie dough. I have probably made over 100 different types of cookies with this cookie dough as the base. It is soft, chewy, buttery and super easy to make.
Best of all, it can be made with so many different add ins. Which makes it the perfect cookie dough for these Easy Easter M&M Cookies. My youngest son has been asking me to make these cookies for the longest time now. M&Ms are his favorite candy and when paired with a cookie, it is his favorite treat. He actually helped me make this batch.
When spring rolls around and all of the pastel candies and sprinkles hit the grocery store shelves, I am eager to start baking fun treats like these. I am just like a little kid when it comes to decorative desserts, the more candy and sprinkles, the better.
For the best results the dough does need to be chilled before baking. The best texture comes from allowing the cookie dough to rest in the refrigerator before baking it. When baked immediately, which I have done, the cookies turn out a bit flatter and the dough isn't as chewy, which is something I love in cookies.
In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.
In a mixer fitted with the paddle attachment cream the butter and both sugars for several minutes. The butter should become lighter in color and fluffy. Do not rush this process, it is important for the best texture.
Add in the eggs, one at a time, scrapping the sides of the bowl as needed. Add in the vanilla extract and mix until fully combined.
Slowly add in the dry mixture, scrapping the sides of the bowl as needed to fully incorporate the dry ingredients. Once fully combined fold in the M&Ms, white chocolate chips and sprinkles. Reserve a few for topping the cookie dough for presentation.
Scoop out the dough using an .5-ounce portion scoop or 1 heaping tablespoon. Top with additional M&Ms, chocolate chips and sprinkles.
Place the baking sheet in the refrigerator for 1 hour before baking.
Place the chilled cookie dough in a 325° F oven and bake for approximately 14 minutes.
- Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
- Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated. To ensure that I do not overmix the cookie dough I like to add the chocolate chips in when I add the dry ingredients.
- Chill the dough. The best texture comes from the dough being chilled for 1 hour. This will allow the dough to spread, not too much and not too little. If the dough doesn’t chill long enough the cookies will spread more making super thin cookies. If the dough is chilled for too long the dough will not spread enough and make the cookies thicker, which makes them less chewy. With that being said, when chilled longer, the thicker cookies are still fantastic, I just prefer the texture they have when chilled for 1 hour.
- Do not overbake. Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.
- For bakery quality looking cookies reserve some of the add-ins to top the cookies before baking.
Try mixing up the add-ins to customize your cookies. Here are a few add-in ideas.
Candy Eggs
Milk Chocolate Chips, or any other flavored chips for baking.
Chopped Pecans or other nuts such as macadamia nuts, chopped almond or walnuts.
Shredded Coconut
Soft, Chewy and easy to make. Easy Easter M&M Cookies that are perfect for your Easter Celebration. Or even just a springtime treat. You will love this delicious cookie dough, paired with the chocolatey M&Ms, white chocolate chips and sprinkles.
- 1 Cup unsalted butter (softened)
- 1 Cup light brown sugar (packed)
- 1/2 Cup sugar
- 2 Large eggs
- 1 Tablespoon vanilla extract
- 2 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 1/4 tsp baking soda
- 1/2 Teaspoon salt
- 1 1/4 cup easter M&Ms
- 1 Cup white chocolate chips
- 1/4 Cup sprinkles
In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.
In a mixer fitted with the paddle attachment cream the butter and both sugars for several minutes. The butter should become lighter in color and fluffy. Do not rush this process, it is important for the best texture.
Add in the eggs, one at a time, scrapping the sides of the bowl as needed. Add in the vanilla extract and mix until fully combined.
Slowly add in the dry mixture, scrapping the sides of the bowl as needed to fully incorporate the dry ingredients. Once fully combined fold in the M&Ms, white chocolate chips and sprinkles. Reserve a few for topping the cookie dough for presentation.
Using a .5-ounce cookie scoop or 1 heaping tablespoon, scoop dough and place on a parchment lined baking sheet. Top with remaining ad-ins.
Place the baking sheet in the refrigerator for 1 hour before baking.
Place the chilled cookie dough in a 325° F oven and bake for approximately 14 minutes. Cool for 5 minutes them remove from baking sheet and place on cooling rack. Enjoy!
This makes a big batch of small cookies. For bigger cookies use two scoops per cookie. Or split the recipe in half for fewer cookies.
Thank you for stopping by!