Can I use regular M&Ms instead of Easter M&Ms?

Absolutely! This recipe works perfectly with any variety of M&Ms - regular, peanut, or seasonal colors. Just keep the measurements the same and enjoy the different look and flavor variations each type brings to the cookies.

Why did my cookies spread too much during baking?

Excessive spreading usually happens when butter is too soft or melted. Make sure your butter is just softened, not melty. If your dough seems very soft, refrigerate it for 30 minutes before baking. Also, check that your oven temperature is accurate with an oven thermometer.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. Just verify that your M&Ms are gluten-free as well (most are, but it's always good to check).

How can I keep the cookies soft for several days?

Store completely cooled cookies with a slice of bread in an airtight container. The cookies will absorb moisture from the bread, helping them stay soft longer. Replace the bread slice when it becomes dry. Additionally, slightly underbaking the cookies initially will help them stay softer longer.

Easter M&M Cookies Recipe

Description

These delightful Easter M&M Cookies are soft, chewy, and packed with colorful candy-coated chocolates — perfect for springtime celebrations! With a buttery base, a hint of vanilla flavor, and bursts of sweetness from festive Easter M&M’s, these cookies are sure to be a hit with kids and adults alike. Easy to make and even easier to enjoy, they are the ultimate treat to brighten your holiday table.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon kosher salt

Wet Ingredients

1/2 cup unsalted sweet cream butter, softened
1/2 cup light brown sugar, packed
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract

Mix-ins

1 1/2 cups Easter M&M’s

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Instructions

Preheat the oven
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
Mix the dry ingredients
In a small mixing bowl, whisk together the flour, baking soda, and kosher salt. Set this mixture aside for later.
Cream the butter and sugars
Using a standing mixer, beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy. This step ensures your cookies are soft and have a tender texture.
Incorporate wet ingredients
Beat in the egg and vanilla extract until fully combined, creating a rich and smooth mixture.
Combine dry and wet ingredients
Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed until a smooth cookie dough forms.
Add the M&M’s
Fold in 1 cup of the Easter M&M’s, ensuring they are evenly distributed for colorful bursts of sweetness in every bite.
Portion and shape the cookies
Using a medium ice cream scooper, scoop the dough into evenly-sized balls and place them on the prepared baking sheets. Lightly press down on each ball to flatten them into thick disks.
Add extra M&M’s
Sprinkle additional Easter M&M’s on top of each cookie for a festive touch.
Bake
Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden brown. Be careful not to overbake—the centers should remain soft.
Cool and enjoy
Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack. Serve and enjoy!

Notes

Use room-temperature butter to ensure it creams properly with the sugars.
If you prefer chewier cookies, slightly underbake them, and they will firm up as they cool.
For extra crunch, you can add chopped nuts such as almonds or pecans.
Store these cookies in an airtight container for up to 5 days for optimal freshness.

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 11g
Sodium: 85mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg