Easter M&M Cookies Guide

These Easter M and M Cookies are everything you want in a celebration treat. They turn out soft and thick with tons of melty white chocolate and pops of colorful candy in every bite. This recipe is my go-to for springtime parties or family gatherings when everyone craves something festive and joyful.

I still remember the first time I made these for my niece’s Easter egg hunt and she beamed with pride handing them out. Now they are a yearly must on our list.

Ingredients

• All purpose flour: Makes a sturdy but tender cookie base Try to measure with a kitchen scale for best texture
• Baking soda: Gives cookies a bit of rise and keeps them soft Pick it up fresh for best results
• Salt: Balances the sweetness and perks up the flavor Use fine sea salt
• Unsalted butter: Must be at room temperature for smooth creaming Use a high quality butter for best flavor
• Light brown sugar: Adds a deep caramel taste and extra softness Always pack brown sugar firmly
• Granulated sugar: Adds structure and classic cookie sweetness Choose a fine granulated for even mixing
• Large eggs: Bind the dough and add rich texture Use fresh and at room temperature
• Vanilla extract: Rounds out all the flavors Choose pure vanilla for best taste
• White chocolate chips: Lend creaminess and pockets of melty richness Choose genuine white chocolate if possible and divide for mixing and topping
• Easter M and M candies: Give these cookies their festive look Opt for pastel or seasonal mixes for the prettiest result and set some aside for topping

Step-by-Step Instructions

Prepare Baking Sheets:

Line two baking sheets with parchment paper to help the cookies bake evenly and prevent sticking

Mix Dry Ingredients:

In a small bowl whisk together the flour baking soda and salt to combine evenly This will help the cookies rise and taste balanced

Cream the Butter:

In a stand mixer bowl beat the room temperature butter on medium high until it looks light and fluffy This step usually takes around three minutes and will create a perfect base for the cookies

Beat in Sugars:

Add both brown sugar and granulated sugar to the butter and beat another two to three minutes until the mixture is airy and pale in color Pause to scrape down the sides of the bowl so nothing is missed

Add Eggs and Vanilla:

Crack in one egg and mix on low speed just until blended Add the second egg and vanilla extract then mix again Just blend until smooth to keep the cookies tender

Combine Wet and Dry Mixtures:

Add your flour mixture to the wet ingredients and mix gently until you see very little dry flour left Do not overmix as this makes cookies tough

Fold in Mix Ins:

With a spatula gently fold in most of the white chocolate chips and M and M candies Save some for pressing on later for a beautiful finish

Scoop and Chill Dough:

Use a three tablespoon cookie scoop to make even dough balls Place them spaced apart on the baking sheets and refrigerate for at least forty minutes Chilling dough is what keeps these cookies extra thick

Preheat and Bake:

Heat your oven to three hundred fifty degrees Fahrenheit while dough chills Bake cookies for twelve to fifteen minutes until the tops are puffy and edges just turn golden Do not overbake for soft centers

Decorate Warm Cookies:

Right when the cookies come out of the oven press a few extra white chocolate chips and M and M candies gently onto the tops This step creates the bakery style look

Cool the Cookies:

Let cookies cool on the baking sheet for three to five minutes before moving to a wire rack so they set up perfectly and do not break

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You Must Know

• These cookies freeze like a dream for make ahead ease
• A kitchen scale gives foolproof results and the best texture
• Swapping white chocolate chips for pastel sprinkles is fun for extra colorful batches

I have a soft spot for the pure vanilla extract here It makes the buttery dough sing and always brings back memories of baking with my grandmother Her kitchen always smelled like vanilla and cookies in the spring

Storage Tips

Store cookies in an airtight tin at room temperature for up to four days For longer freshness freeze the baked cookies on a tray until solid then transfer to freezer bags They thaw in about thirty minutes at room temp and taste bakery fresh

Ingredient Substitutions

Swap out white chocolate chips for milk chocolate or even butterscotch if you like You can use regular M and M candies if you do not have Easter ones and sprinkles make a fun stand in for a portion of the mix ins If you need a dairy free version try plant based butter sticks and a favorite egg substitute

Serving Suggestions

These cookies are perfect for holiday gift boxes Easter brunch buffets or cozy coffee breaks They stack easily for picnics and make a sweet edible favor at kid parties Sometimes I like to serve them warm with a scoop of vanilla ice cream for a simple dessert

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The Recipe’s Festive Tradition

Easter baking is all about bright colors and sharing happiness My family loves making these together the day before the holiday Everyone lines up to press candies into the tops before they go in the oven and the kitchen fills with laughter It is a small tradition but one we truly cherish

Recipe FAQs

→ What makes these cookies so soft?

Creaming butter with brown and white sugar adds moisture and creates a soft, tender texture in each cookie.

→ Can I use different M&M varieties?

Yes, swap in any seasonal or classic M&Ms for year-round color and flavor changes based on your preference.

→ Should I chill the dough?

Chilling is essential—it deepens flavor and helps the cookies bake up thick and chewy rather than spreading too much.

→ Why add extra candies after baking?

Pressing candies and chocolate on top of warm cookies creates a visually appealing finish and bursts of extra flavor.

→ Can I make smaller cookies?

For smaller treats, use a 2-tablespoon scoop and reduce baking time. Adjust for size so cookies remain soft.