These Easter M&M cookies are the perfect treat for celebrating Easter weekend! Packed with pastel Easter milk chocolate candies, they add a playful pop of color and sweetness to your Easter fun. Enjoy one with a cup of tea or share with kids of all ages (that includes me 😜) after an egg hunt! It’s always fun to play around with colorful candies to celebrate the holidays, like using red and green M&Ms for my Christmas M&M Cookies, too!
Ingredients & Substitutions
- Room Temperature Ingredients: Using room temperature ingredients, especially butter (I prefer unsalted butter) and eggs, gives the best results when baking these cookies. Butter is at room temperature around 65°F. If you forgot to take it out, just cut it into small pieces and let it sit out instead of microwaving it.
- Brown Sugar: Packed brown sugar helps make the cookies soft and chewy. When you pack it into the measuring cup, it adds more sugar, which gives the cookies a rich flavor and helps them stay moist. This is why the cookies taste so delicious and have the perfect texture!
- Granulated Sugar: The granulated sugar works together with brown sugar to balance the flavor and texture, making each bite of a cookie sweet and yummy!
- Easter M&M’s: Part of the Easter holiday fun is the pastel colors! I love that M&Ms come in the pastel colors that we think of with both Easter and springtime!
Can You Make Easter M&M Cookies Without Chilling The Dough?
Yes, you can make the cookies without chilling the dough, but chilling helps the dough firm up, which makes it easier to handle and results in a thicker, chewier cookie. If you skip the chilling, the cookies might spread more while baking, making them a little thinner. If you’re in a rush, though, you can still bake them right away—they’ll just be slightly different in texture!
Can You Freeze Easter M&M Cookie Dough For Later Use?
Yes, you can freeze the dough for later use! Just scoop the dough into balls and place them on a baking sheet. Freeze them for about 1-2 hours, then transfer the dough balls to an airtight container or freezer bag. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake them as usual—no need to thaw, but you might need to add an extra minute or two to the baking time.
Can You Add Other Mix-Ins Like Nuts Or Sprinkles To Easter M&M Cookies?
Yes, you can definitely add other mix-ins like nuts or sprinkles! Chopped nuts like walnuts or pecans would add a nice crunch, and colorful sprinkles would make the cookies even more festive for Easter festivities. Just be sure to fold them in gently with the M&M’s to keep the dough evenly mixed. Keep in mind that adding too many mix-ins might affect the cookie’s texture, so try not to overdo it!
How To Store M&M Cookies
To store your M&M cookies, place them in an airtight container at room temperature. They’ll stay fresh for up to 4-5 days. If you want to keep them longer, you can freeze them! Just layer the cookies with parchment paper in an airtight container or freezer bag, and they’ll stay good for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the oven for a few minutes! For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Easter M&M Cookies
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227g) unsalted butter, room temperature
- 1 ½ cups (300 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups (355 g) Easter M&M milk chocolate candies, pastel blend
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or a handheld mixer), beat the butter on medium-high speed until smooth (about a minute).
- Add both sugars and mix on medium-high speed until smooth (about 2 minutes).
- Add the eggs and vanilla, beating until combined. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the butter mixture and mix on low until combined.
- With the mixer still on low (or by hand), add the M&M’s and mix until incorporated. (If using an electric mixer, only mix for a few seconds.)
- Cover the bowl and let the dough chill in the refrigerator for at least 2 hours, up to overnight.
- When ready, remove the dough from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Drop spoonfuls (2-3 tablespoons) of dough onto baking sheets about 2 inches apart.
- Bake for 12 minutes. The cookies are done when the sides are lightly browned and the centers still look soft.
- Remove from the oven. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
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What the Test Kitchen had to say about this recipe:
Autumn
Seriously, these are the best cookies! The M&Ms make them so sweet and chewy, and they’re great for any Easter party. I could eat these all day!
Elizabeth
The pastel colors of the M&Ms just make me smile! It has both Easter and springtime vibes.
Stephanie
These would be an easy addition to all of my Easter treats!
Annabelle
These cookies bring back memories of Easter egg hunts! The soft texture is perfect, too.
Bella
Yum! You can't go wrong with an M&M cookie, and the pastel M&M's are a fun touch.
