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–+ servings
easter M&M cookies stacked in a tower on white plate.
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5 from 5 votes

Easter M&M Cookies

Sweeten your Easter celebration with irresistible Easter M&M Cookies, bursting with colorful candies that add a delightful crunch and chocolatey goodness to every bite. These festive treats are perfect for sharing with loved ones and are sure to be a hit at any springtime gathering or Easter egg hunt.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, treats
Servings: 12
Calories: 263kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Rubber Spatula
  • parchment paper
  • Baking sheet
  • 1-1.5 tbsp cookie scooper
  • Measuring cups and spoons

Ingredients

  • 1 stick unsalted butter melted
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 ⅔ cup all purpose flour
  • 1 tsp baking soda
  • pinch salt
  • ⅔ cup pastel M&Ms
  • ⅓ cup pastel M&Ms crushed

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment.
  • In a large bowl, add the butter and cover with a paper towel. Melt in 30 second intervals or until it’s completely melted.
  • Pour in both sugars and vanilla. Mix until completely combined (this will take a few minutes depending on how melted the butter is).
  • Fold in the whole egg. Scrape the sides of the both to make sure all of the wet ingredients are mixed well.
  • Add in the dry ingredients: flour, baking soda, and salt. Mix together again. Note: really important to scrape the sides since not using an electric mixer here. If the batter is TOO soft and doesn’t have enough structure, add another 2 tbsp of flour. Mixed batter should resemble this texture:
    raw cookie dough in glass mixing bowl.
  • Fold in the chopped and full Pastel M&Ms.
  • Use a 1 or 1.5 tbsp medium cookie scoop to scoop dough onto prepared baking sheet. Gently press down so the cookie is a thick disk or puck cookie instead of a round ball. Press extra m&ms into the top of the cookies (this helps create a prettier cookie 🙂).
    8 cookie dough balls on parchment lined baking sheet.
  • Place 6-8 cookies on the baking sheet. They will expand during baking so try to leave at least 2” around each one.
  • Bake for 8-10 minutes or until the edges of the cookies are golden brown while the middles are still slightly underbaked.
  • Use a glass or mason jar ring placed over the cookie to ‘shake’ the cookie back into a circular shape if they’ve expanded while baking.
  • Let the cookies cool for a couple of minutes on the pan before moving them to a wire rack. Enjoy warm with flakey sea salt or allow to cool. Both are divine.

Notes

Store your cookies in an airtight container with a slice of sandwich bread in the container. This helps keep the cookies super soft!

Nutrition

Serving: 1cookie | Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 21g