Easter M&M Cookies
Bake chewy, colorful Easter M&M Cookies with pastel candies for a festive and easy treat.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227g) unsalted butter, ( room temperature)
- 1 ½ cups (300 g) light brown sugar, ( packed)
- ½ cup (100 g) granulated sugar
- 2 large eggs, (room temperature)
- 1 tablespoon vanilla extract
- 1 ¾ cups (355 g) Easter M&M milk chocolate candies, (pastel blend)
Instructions
Step 1: Whisk dry ingredients
In a large bowl whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined and aerated; set this dry mixture aside so the leavening is evenly distributed and the texture is light and uniform.
Step 2: Beat the butter until smooth
Place the room-temperature unsalted butter in the mixer bowl and beat on medium-high speed until the butter becomes smooth and slightly pale, about a minute — this creates a silky base that traps air for tender cookies.
Step 3: Add the sugars and cream together
Add the packed light brown sugar and granulated sugar to the butter and continue beating on medium-high until the mixture is glossy and homogeneous, about two minutes, with a soft, creamed texture and faint ribboning.
Step 4: Add the eggs and vanilla
Add the large eggs and the tablespoon of vanilla extract, beating just until combined; scrape down the sides of the bowl so everything is evenly incorporated and the batter reads smooth and cohesive.
Step 5: Add the flour mixture to the butter mixture
Mix the reserved flour, baking soda, and salt into the butter-and-sugar mixture on low speed until just combined, producing a thick, slightly tacky cookie dough with fine flour streaks blended away.
Step 6: Fold in the Easter M&Ms
With the mixer on low or using a stiff spatula, gently fold in the pastel Easter M&Ms until they are evenly distributed through the dough, taking care not to overmix so the candies keep their rounded shape and bright matte shells.
Step 7: Cover and chill the dough
Cover the bowl tightly and chill the cookie dough in the refrigerator for at least two hours (or overnight) so the butter firms and the flavors meld; the texture becomes denser and easier to portion.
Step 8: Let the dough come to room temperature
When ready to bake, remove the dough from the refrigerator and allow it to come to room temperature just enough to be scoopable but still cool — this helps the cookies spread predictably.
Step 9: Preheat the oven and line baking sheets
Preheat the oven to 350°F and line baking sheets with parchment paper so the cookies bake evenly and release cleanly without browning too quickly on the bottom.
Step 10: Drop spoonfuls of dough onto the baking sheets
Portion 2–3 tablespoon-sized mounds of dough onto the prepared sheets, spacing them about two inches apart so each cookie has room to spread and develop a gently cracked top.
Step 11: Bake until edges are set
Bake the cookies for approximately 12 minutes, watching for lightly browned edges while the centers remain soft and slightly puffed — this yields a crisp-edged, chewy-centered cookie.
Step 12: Cool and finish
Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring to a wire rack to finish cooling; arrange the finished golden cookies with scattered pastel M&Ms nearby for serving.
Notes
- Chill the dough at least two hours for better texture.
- Weigh flour for consistent results and avoid dense cookies.
- Use a gentle folding motion to keep M&Ms intact.
- Freeze scooped dough for quick future baking.
- Warm cookies briefly to refresh chewiness before serving.