Easter M and M Cookies Made Easy
Oh, Easter! It always brings back such vivid memories of bright sunshine, the scent of blooming lilacs, and, of course, the hunt for those beautifully colored eggs. But for me, it’s also the season that screams for a specific kind of treat – something festive, cheerful, and bursting with color. And if there’s one cookie that perfectly captures that Easter spirit, it has to be these incredible Easter M&M cookies. I know, I know, M&M cookies aren’t exactly groundbreaking, but trust me, these are different. They’re softer, chewier, and packed with just the right amount of buttery goodness, with those iconic candy-coated chocolates studding them like little jewels. They’re not just cookies; they’re edible sunshine, a guaranteed smile-maker for everyone, from the littlest egg hunters to the grown-ups sneaking a late-night treat. Honestly, when I need a little pick-me-up, or when I want to bring something truly special to a gathering without spending hours in the kitchen, this Easter M&M cookie recipe is my absolute go-to. It’s the kind of recipe that feels like a warm hug, bringing a little bit of that holiday magic right into your home, even if the weather outside is still a bit… well, April-ish!
What are Easter M&M cookies?
So, what exactly are we talking about when I say “Easter M&M Cookies”? Think of them as your classic, beloved chocolate chip cookie, but with a delightful springtime makeover. Instead of chocolate chips, we’re loading them up with pastel-colored M&M’s – the ones in those perfect shades of pink, yellow, blue, and green that just scream Easter. These aren’t just any M&M cookies, though. The magic lies in the texture: they’re perfectly soft and chewy in the center, with just a hint of crispness around the edges. That delightful chewiness comes from a specific blend of ingredients and a little trick I’ll share later. The M&M’s themselves add not only a pop of color but also a satisfying crunch and that familiar, sweet candy shell that melts just enough to coat the cookie in subtle sweetness. It’s essentially a celebration of simple, joyful flavors and textures, all bundled up in a cookie that’s as much a feast for the eyes as it is for the taste buds. They’re uncomplicated, joyful, and undeniably festive, making them the perfect addition to any Easter basket or springtime table.
Why you’ll love this recipe?
There are so many reasons why this Easter M&M cookie recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too! First off, let’s talk about the flavor. It’s pure, unadulterated comfort. The buttery, slightly vanilla-infused dough is the perfect backdrop for those sweet, crunchy M&M’s. Each bite is a delightful mix of soft cookie and firm candy, with a melt-in-your-mouth quality that’s just heavenly. And the smell? Oh, the smell that fills your kitchen while these bake is pure bliss – it’s the scent of happiness, for real! What I particularly adore about this recipe is its incredible simplicity. You don’t need any fancy equipment or a culinary degree to whip these up. The ingredients are all pantry staples, and the steps are straightforward, making it a lifesaver on busy days when you still want to bake something special. My kids, bless their hearts, can practically make these alongside me now.
Beyond the taste and ease, these cookies are incredibly cost-effective. You can make a huge batch for a fraction of the price of store-bought cookies, which, let’s be honest, never quite hit the mark in the same way. And the versatility! While the pastel M&M’s make them perfect for Easter, you can swap them out for any color or flavor of M&M’s to match any holiday or occasion – red and green for Christmas, orange and black for Halloween, or even just classic chocolate M&M’s for a year-round treat. This recipe also holds up beautifully. Unlike some cookies that can turn dry or crumbly after a day or two, these Easter M&M cookies stay wonderfully soft and chewy for days, which is a huge win in my book. It’s the kind of recipe that’s been tested and tweaked over time, ensuring consistent, delicious results every single time. It’s truly the best of all worlds: delicious, easy, affordable, and adaptable. What more could you ask for in a cookie?
How do I make Easter cookies?
Quick Overview
Making these cheerful Easter M&M cookies is a breeze! It all starts with creaming butter and sugar to get that perfect soft base, then mixing in eggs and vanilla. We’ll combine our dry ingredients separately before gently folding them into the wet ingredients, being careful not to overmix. The star, of course, is folding in those colorful M&M’s. We’ll then scoop the dough onto baking sheets and bake them until they’re just set. The result is a batch of soft, chewy, incredibly festive cookies that are ready to brighten anyone’s day. It’s a straightforward process that yields professional-looking and tasting cookies with minimal fuss.
Ingredients
For the Main Batter:
– 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly softened, not melted! It should give a little when you press it, but not be greasy. This is key for that perfect texture. I always take mine out of the fridge about an hour before I plan to start baking.
– 1 ½ cups granulated sugar: Granulated sugar helps with that classic cookie crispness on the edges, while the brown sugar I’ll mention next brings the chew.
– ½ cup packed light brown sugar: The secret weapon for chewy cookies! Make sure it’s nice and packed into the measuring cup.
– 2 large eggs: Room temperature eggs incorporate much better into the batter, leading to a smoother, more uniform cookie.
– 1 teaspoon vanilla extract: Use a good quality vanilla extract; it really makes a difference in the overall flavor profile.
– 3 cups all-purpose flour: Spooned and leveled, not scooped! Scooping can pack too much flour into the cup, leading to dry cookies.
– 1 teaspoon baking soda: This helps the cookies spread and brown nicely.
– ½ teaspoon salt: Balances out the sweetness and enhances all the other flavors. Don’t skip it!
– 1 cup pastel-colored M&M’s: This is where the Easter magic happens! You can usually find these specifically around the holiday. If not, just pick out the pastel colors from a regular bag or use your favorite Easter candy mix.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While the oven is warming up, grab a couple of baking sheets. I like to line mine with parchment paper or silicone baking mats. This does two things: it prevents the cookies from sticking, and it makes for super easy cleanup, which, let’s be honest, is a huge bonus after baking!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour, baking soda, and salt. Give it a good whisk until everything is well combined. This ensures that the leavening agent and salt are evenly distributed throughout the dough, which is important for consistent cookies. I usually do this while my butter and sugar are creaming, so everything is ready to go.
Step 3: Mix Wet Ingredients
In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat them on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating tender cookies. Scrape down the sides of the bowl as needed. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look smooth and well combined.
Step 4: Combine
Now it’s time to bring the wet and dry ingredients together. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, leading to tougher cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough should be soft and slightly sticky.
Step 5: Prepare Filling
This step is actually already done when you measure out your pastel M&M’s! But if you were making a different kind of cookie, this is where you’d prepare any fillings. For these Easter M&M cookies, the “filling” is already integrated into the dough-folding step.
Step 6: Layer & Swirl
Gently fold in the pastel M&M’s using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough. I like to press some of them into the tops of the cookie dough balls right before baking for an extra visual pop.
Step 7: Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. I like to use a cookie scoop to ensure they are all about the same size. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers look set but are still slightly soft. They’ll continue to cook a bit on the baking sheet as they cool. Keep an eye on them, as oven temperatures can vary!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. I usually don’t glaze these, as the M&M’s provide plenty of visual appeal and sweetness. If you *really* wanted to add a simple glaze, you could mix a little powdered sugar with a splash of milk or lemon juice until you get a drizzleable consistency. But honestly, they are perfect just as they are!
Step 9: Slice & Serve
Once completely cooled, these Easter M&M cookies are ready to be devoured! They’re wonderful on their own, but you can also arrange them on a platter for a beautiful Easter dessert display. I find they’re best enjoyed within the first few days for optimal softness and chewiness.
What to Serve It With
These delightful Easter M&M cookies are incredibly versatile and can be paired with almost anything, making them perfect for any occasion.
For Breakfast: While cookies for breakfast might sound decadent, a couple of these with a cup of coffee are a fantastic way to start an Easter morning. The soft chewiness is a nice contrast to a strong brew. You could also serve them alongside some fresh fruit salad or yogurt parfaits for a balanced, festive start.
For Brunch: These cookies are an absolute showstopper on a brunch buffet. Arrange them on a tiered stand with other pastries, or simply scatter them on a platter. They look beautiful next to a mimosa bar or a pitcher of iced tea. Their bright colors naturally enhance the festive brunch atmosphere.
As Dessert: This is their natural habitat! Serve them after an Easter meal alongside a light fruit tart or a creamy panna cotta. Their chewy texture and sweet crunch provide a delightful counterpoint to richer desserts. They also look fantastic piled high in a decorative bowl.
For Cozy Snacks: My kids often ask for these as an after-school snack, and I can’t say no! They’re perfect with a glass of cold milk. They’re also great to have on hand when unexpected guests drop by – a quick way to offer a homemade treat that feels extra special. I’ve also found they pair wonderfully with hot chocolate on a cooler spring evening.
My family tradition is to have a “cookie decorating” session the day before Easter, and while we usually decorate sugar cookies, a batch of these Easter M&M cookies is always made just for snacking while we work on the fancier ones. They disappear *so* fast!
Top Tips for Perfecting Your Easter M&M Cookies
Over the years, I’ve learned a few tricks that help ensure these Easter M&M cookies turn out perfectly every single time. It’s all about those little details!
Zucchini Prep: (Wait, why zucchini? Ah, this must be a leftover from a different recipe prompt! Let’s correct that.)
Cookie Dough Consistency: The biggest tip I can give you is about the dough consistency. You want it to be soft and pliable, but not overly sticky. If your dough feels too sticky, it’s often because your butter was too soft, or you might have added too much liquid from your eggs. You can always add a tablespoon or two more of flour if it’s unmanageable, but do so sparingly. The goal is a dough that holds its shape when scooped but is still tender.
Mixing Advice: I cannot stress this enough: do NOT overmix the dough once the flour is added. Mix on low speed and stop as soon as you don’t see any dry flour. A few streaks are okay, as they’ll get incorporated during the folding stage. Overmixing develops gluten, which leads to tough, cakey cookies, and we definitely want chewy and tender here!
M&M Distribution: For the most festive-looking cookies, I like to press a few extra M&M’s onto the tops of the dough balls *after* I’ve scooped them onto the baking sheet. This ensures that the colorful candies are visible and prominent on the finished cookie, making them look even more appealing. Make sure they’re gently pressed in so they don’t fall off during baking.
Ingredient Swaps: While I love the pastel M&M’s for Easter, you can absolutely use regular M&M’s, mini M&M’s, or even other candy-coated chocolates. If you want to change the flavor of the cookie base, you could try adding a touch of almond extract along with the vanilla for a different nutty note, but I find the classic vanilla really lets the M&M’s shine.
Baking Tips: Oven temperatures can be notoriously finicky. I highly recommend using an oven thermometer to ensure your oven is actually at 375°F (190°C). Baking times can vary by oven, so start checking your cookies around the 9-minute mark. They’re done when the edges are set and lightly golden, and the centers still look slightly underbaked. They will continue to firm up as they cool on the baking sheet. If your cookies tend to spread too much, chilling the dough for 30 minutes before baking can help control that spread.
Glaze Variations: While I skip the glaze on these, if you’re a glaze lover, keep it simple. A thin royal icing made with powdered sugar and milk or lemon juice is perfect for a drizzle. You can also add a drop of food coloring to match your theme. Apply it *only* when the cookies are completely cool, or the glaze will just melt right off.
Storing and Reheating Tips
One of the best things about these Easter M&M cookies is how well they store, meaning you can enjoy that homemade goodness for days!
Room Temperature: For the best texture and chewiness, I always recommend enjoying these within 3-4 days. Store them in an airtight container at room temperature. If you live in a very humid climate, you might want to add a slice of bread to the container; it helps absorb excess moisture and keeps the cookies soft. Just make sure to replace the bread every day or so. Never store them in a sealed plastic bag at room temperature, as this can make them soggy.
Refrigerator Storage: While not ideal, you *can* store these in the refrigerator for up to a week. However, refrigeration tends to dry out cookies. If you do refrigerate them, make sure they are in an airtight container. When you’re ready to eat them, you might want to gently warm them in a low oven (around 250°F or 120°C) for a few minutes to revive their softness.
Freezer Instructions: These cookies freeze exceptionally well, which is a lifesaver if you want to get ahead on holiday baking! You can freeze the baked and completely cooled cookies. Wrap them tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They’ll stay good in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature in their packaging. You can also pop them in a low oven for a few minutes to warm them up and bring back that fresh-from-the-oven texture.
Glaze Timing Advice: If you choose to glaze your cookies, always apply the glaze *after* the cookies have completely cooled. For optimal storage, it’s best to glaze them just before serving. If you need to store glazed cookies, ensure the glaze is completely set before stacking or packing them. Glazed cookies tend to be best eaten within 1-2 days, as the glaze can sometimes soften over time.
Frequently Asked Questions
Final Thoughts
There you have it – my absolutely beloved recipe for Easter M&M cookies! This is more than just a recipe to me; it’s a little piece of my kitchen history, a way to bring joy and color into our lives, especially during the springtime. They’re the kind of cookies that make you feel good just looking at them, and even better when you take that first chewy, chocolatey bite. They embody everything I love about baking: simplicity, warmth, and the power to make people smile.
If you’re looking for a festive treat that’s a guaranteed crowd-pleaser, that’s easy enough for even beginner bakers, and that tastes like pure happiness, then you’ve got to give these a try. They’re perfect for your Easter celebration, a spring birthday, or honestly, just because you deserve a little treat. They truly disappear in minutes at my house, and I have a feeling they will at yours too!
I can’t wait to hear what you think! If you make these Easter M&M cookies, please leave a comment below and let me know how they turned out. I’d love to see your creations and hear about any fun variations you try. Happy baking, and may your Easter be as bright and sweet as these cookies!
Easter M&M Cookies
Ingredients
Method
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely.
