Description
Celebrate Easter with these festive Easter M&M Cookies, bursting with colorful M&M’s and rich semi-sweet chocolate chips. Soft, chewy, and easy to make, these cookies are perfect for springtime gatherings and holiday treats.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups Easter-themed M&M’s
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure proper leavening and seasoning.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 3 minutes, which will give the cookies a soft texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter mixture, mixing until smooth and well combined for flavor and structure.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand just until combined to avoid overmixing which can toughen the cookies.
- Fold in M&M’s and Chocolate Chips: Gently stir in the Easter-themed M&M’s and semi-sweet chocolate chips by hand, ensuring even distribution throughout the dough for bursts of chocolate in every bite.
- Form Dough Balls: Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Add Extra Toppings: Lightly press a few extra M&M’s and chocolate chips on top of each dough ball to enhance the festive appearance of the cookies.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges turn lightly golden while keeping the centers soft for perfect chewiness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Spacing cookies 2 inches apart prevents them from sticking together during baking.
- For softer cookies, slightly underbake and allow residual heat to finish cooking as they cool.
- Store cookies in an airtight container for up to 5 days to keep them fresh.
