Description
These Easter M&M Cookies are a festive twist on classic cookies, featuring colorful Easter-themed M&M’s. Soft and chewy with a slightly crisp edge, they’re perfect for springtime celebrations and Easter baskets. Easy to make with pantry staples and bursting with candy goodness in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted sweet cream butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups Easter M&M’s candy
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, and kosher salt; set this mixture aside to incorporate later smoothly into the wet ingredients.
- Cream Butter and Sugars: Using a stand mixer, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color, indicating enough air has been incorporated.
- Add Egg and Vanilla: Beat in the large egg and the vanilla extract thoroughly, ensuring they are fully incorporated into the creamed mixture.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed until the dough just comes together. Avoid overmixing to keep the cookies tender.
- Mix in M&M’s: Gently fold in 1 cup of the Easter M&M’s to distribute the candy evenly throughout the dough, reserving 1/2 cup for topping.
- Scoop Dough: Use a medium ice cream scooper to portion out rounded scoops of dough onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Shape Cookies: Lightly press down each scoop to form a thick disk shape, helping the cookies bake evenly and have a uniform appearance.
- Add Remaining M&M’s: Sprinkle the reserved Easter M&M’s on top of each dough disk to create a colorful and festive presentation after baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers remain soft.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your festive Easter M&M Cookies!
Notes
- For best results, use room temperature butter to improve creaming and texture.
- You can substitute kosher salt with regular table salt, but reduce quantity to 1/8 teaspoon.
- Ensure not to overbake; cookies will firm up as they cool.
- Store leftovers in an airtight container for up to 5 days to maintain freshness.
- These cookies can also be frozen before baking; bake straight from frozen adding 1-2 extra minutes of bake time.
