Easter M&M Cookies
The same perfected soft and chewy base as my Best Ever Chocolate Chip Cookies, just made with M&M’s. You’ll be making these Easter M&M Cookies long after the bunny hops away.
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M&M Cookies Recipe
This recipe is the same as my Best Ever Chocolate Chip Cookies, they just have M&M’s instead of chocolate chips. Yes, I double-dipped in the recipe creation department. But I have a good reason: I spent 6 years perfecting my basic chocolate chip cookie and now that I’ve finally nailed it I see no reason not to enjoy it in every conceivable form! And stuffing a soft, chewy, vanilla-y cookie base with M&M’s just feels like the best next step, ya feel?
Here are my top 2 tips for making M&M cookies that are aMazing:
- CRUSH THE M&M’S. It’s a simple step that will change the way you look at M&M cookies forever. It sounds like I’m being dramatic, but I’m not. I just use a nut chopper to quickly crush up the chocolate candies before adding them to the dough and it revolutionizes the finished cookie. I can’t explain why, just trust me.
- The vanilla quantity is NOT a typo. These cookies are vanilla-forward, pulling out all of the flavor of the brown sugar, butter, egg, M&M’s, etc. It’s one of the things that makes these M&M cookies killer good. JUST GO WITH IT.
These cookies will turn out every time you bake them, pinky promise.
Ingredients in Cookies with M&M’s
No surprise ingredients here, just the classics executed to perfection.
- Salted butter, softened – I use salted butter, if using unsalted butter add an extra pinch or two of salt to the cookie dough.
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract – No, that isn’t a typo for the vanilla. These are a vanilla forward cookie and it makes them my FAVORITE ever.
- All-purpose flour – Just regular all-purpose flour works great
- Baking soda
- Salt
- Crushed pastel m&m’s – Because these are Easter M&M cookies, we want to use the Pastel candies. But if you’re in a pinch, any color will do.
How to Make M&M Easter Cookies
- Preheat the oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
- Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
- Fold in the crushed m&m’s.
- Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
- Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
How to store M&M Cookies
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
You can also freeze the uncooked dough or the baked cookies.
- Shape the dough into balls and place on a baking sheet.
- Put the baking sheet in the freezer for about an hour, or until the dough balls are firm.
- Transfer the frozen dough balls to an airtight container or resealable plastic bag. Voila! They’re ready to freeze for up to 3 months.
- Let your cookies cool completely.
- Place cooled cookies in a freezer bag and seal, careful to omit as much air as possible.
- Label the bag with the type of cookie and date it. Pop in the freezer and use within 3 months!
Other Knock-Out Cookies
Easter M&M Cookies
The same perfected soft and chewy base as my Best Ever Chocolate Chip Cookies, just made with M&M’s. You’ll be making these Easter M&M Cookies long after the bunny hops away.
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Servings: 30 cookies
Calories: 60kcal
Ingredients
- 3/4 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed pastel m&m’s
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
- Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
- Fold in the crushed m&m’s.
- Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
- Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
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Nutrition
Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 8IU | Calcium: 5mg | Iron: 0.4mg
Hei, I think I baked the cookies for too long (15 minutes). They were quite hard after cooling down. But I thought they did not spread out enough. anyway, baking shorter will make them less hard right?
Hi Lara – decreasing baking time will definitely make the cookies a lot softer. I recommend baking 8-10 minutes!
Thank you! Everyone enjoyed the cookies. I enjoyed a recipe that was not high maintenance with a final product as the recipe described. For fun and to add color to the table, we added a few M&M’s on top.
I appreciate you adding the scoop # to the recipe!! We only use scoops in our house and have many different sizes