Easter M&M Cookies (Print Version)
Chewy, buttery cookies loaded with white chocolate chips and Easter M&M candies for a festive, springtime treat.
# Ingredients:
01 -
3 cups all-purpose flour (360g)
02 -
1 teaspoon baking soda
03 -
1 teaspoon salt
04 -
1 cup unsalted butter, room temperature (226g)
05 -
1 cup light brown sugar, packed (213g)
06 -
¾ cup granulated sugar (149g)
07 -
2 large eggs
08 -
2 teaspoons vanilla extract
09 -
1 cup white chocolate chips (divided)
10 -
1 cup Easter M&M candies
→ Topping
11 -
¼ cup white chocolate chips
12 -
¼ cup Easter M&M candies
# Steps:
01 -
Line 2 baking sheets with parchment paper.
02 -
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
03 -
In the bowl of a stand mixer, beat the butter on medium-high speed until light and fluffy. Add the sugars and continue beating for 2 to 3 minutes. Scrape down the sides of the bowl.
04 -
Add one egg and mix on low speed until just combined. Add the second egg and vanilla extract, mixing until incorporated.
05 -
Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
06 -
Fold in 1 cup of the white chocolate chips and 1 cup of Easter M&M’s.
07 -
Using a 3-tablespoon cookie scoop, portion the dough onto the prepared sheets, spacing them 2 inches apart.
08 -
Refrigerate the mounds of cookie dough for at least 40 minutes. Preheat the oven to 350°F.
09 -
Bake for 12-15 minutes or until the tops are puffy and golden.
10 -
While still warm, gently push the remaining chocolate chips and M&M’s into the tops of the cookies.
11 -
Allow the cookies to set on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool.
# Notes and Tips:
01 -
Refrigerating the dough for 24-48 hours enhances the flavor and results in better texture.
02 -
Using a kitchen scale ensures precise measurements for consistent results.
03 -
For smaller cookies, use a 2-tablespoon cookie scoop and reduce baking time to 8-10 minutes.