Easter M&M Cookies

Aerial view of m&m cookies scattered on a counter next to a bowl of additional m&ms.

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.

4 from 2 votes

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Prep Time: 15

Cook Time: 10

Servings: 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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