Description
Delight in these festive Easter M&M Cookies that are soft, chewy, and bursting with colorful candy and white chocolate chips. Perfect for holiday celebrations or anytime you want a sweet, crunchy treat with a splash of fun and vibrant colors.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (213g) packed light brown sugar
- ¾ cup (149g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ¼ cups white chocolate chips, divided
- 1 ¼ cups Easter M&M candies, divided
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Cream Butter and Sugars: Using a stand mixer or large bowl and hand mixer, beat the softened unsalted butter until light and fluffy. Gradually add both the light brown sugar and granulated sugar, continuing to beat for 2-3 minutes. Be sure to scrape down the sides of the bowl for uniform mixing.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract until well combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Add Chips and Candies: Fold in 1 cup of white chocolate chips and 1 cup of Easter M&M candies gently until evenly distributed throughout the dough.
- Scoop and Chill: Using a large cookie scoop that holds about 3 tablespoons, portion the dough evenly onto the prepared baking sheets, spacing each scoop about 2 inches apart. Refrigerate the cookie dough on the sheets for at least 40 minutes to chill, which helps the cookies retain their shape during baking.
- Bake: Bake the chilled cookie dough for 12-15 minutes in the preheated oven or until the edges are golden brown and the centers are puffy and set.
- Top and Cool: As soon as you remove the cookies from the oven, press the remaining ¼ cup white chocolate chips and ¼ cup Easter M&M candies gently on top of each warm cookie. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Chilling the cookie dough before baking helps prevent spreading and gives you thicker, chewier cookies.
- You can substitute Easter M&Ms with regular M&Ms or other colorful candy-coated chocolates.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- If you prefer, you can add chopped nuts such as walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
