Easter M&M cookies are soft M&M cookies that can be made from scratch in less than 20 minutes. These Easter cookies are so easy to make – no mixer, no chilling required!
Easter desserts can range from traditional, like carrot cake, to fun, like Cadbury egg cookies. These Easter M&M cookies aren’t so traditional but they are fun.
This recipe was adapted from my easiest chocolate chip cookie recipe. The cookies take less than 20 minutes to make, which makes them a pretty stress-free holiday dessert.
There’s also no need to chill the dough or to use an electric mixer to make these cookies. In fact, I recommend mixing the dough up by hand to avoid cakier cookies.
So, whether you’re looking for a quick and easy Easter dessert or a great way to use up leftover Easter candy, these M&M cookies are sure to please!
Ingredient notes and substitutions
- Butter: I use salted butter. If you use unsalted butter, you may want to increase the salt to 1/2 teaspoon.
- Brown sugar: Light brown sugar or dark brown sugar will work. I used light brown sugar in the cookies pictured here.
- Flour: It’s very important to properly measure the flour. Weighing the flour is the most accurate way to measure it.
- Chocolate chips: Feel free to use a different type of chocolate chip, like semisweet chocolate chips or white chocolate chips, in this recipe.
How to make Easter M&M cookies
Step 1: Preheat the oven to 350 F.
Step 2: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 80% melted.
Step 3: Whisk the butter until it is completely melted.
Step 4: Add the sugars and whisk until well-combined.
Step 5: Stir in vanilla and egg until incorporated.
Step 6: Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
Step 7: Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 8: Stir in M&M’s and chocolate chips.
Step 9: Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Step 10: Bake for 7-10 minutes, or until cookies are set.
Recipe Tips!
- Baking: The key to soft cookies is to slightly underbake them. The cookies will be puffy and still look a little underbaked in the middle.
- Gluten free: Measure-for-measure gluten free flour works well in this recipe.
Recipe FAQs
I’ve used a 3 tablespoon-sized scoop to make larger cookies. I baked them at the same temperature but added about 3-4 minutes on per batch.
You can! I recommend scooping up the dough and flash freezing it on a baking sheet. Then placing the frozen scoops in a resealable, freezer-safe container. The dough can be frozen for up to 3 months.
Sure! Just bake the cookies as-directed. Let them cool to room temperature on a wire cooling rack. Then place in a freezer-safe container and freeze for up to 1 month.
Storage
Store any leftover cookies in an airtight container. The cookies will keep for about 3 days when properly stored at room temperature.
More M&M cookie recipes!
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Easter M&M Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain chocolate Easter M&M’s
- 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 350 F.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 80% melted.
- Whisk the butter until it is completely melted.
- Add the sugars and whisk until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in M&M’s and chocolate chips.
- Scoop out 1.5 tablespoons of dough using a medium cookie scoop and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Butter: I use salted butter. If you use unsalted butter, you may want to increase the salt to 1/2 teaspoon.
- Brown sugar: Light brown sugar or dark brown sugar will work. I used light brown sugar in the cookies pictured here.
- Flour: It’s very important to properly measure the flour. Weighing the flour is the most accurate way to measure it.
- Chocolate chips: Feel free to use a different type of chocolate chip, like semisweet chocolate chips or white chocolate chips, in this recipe.
- Nutrition values are estimates.
Nutrition
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