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Easter M&M Cookies

Easter M&M Cookies

Soft and chewy Easter M&M Cookies made with a buttery cookie dough base, colorful pastel M&M candies, and simple beginner-friendly steps. These spring cookies are perfect for Easter celebrations, dessert tables, and family treats.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups Easter M&M candies

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F and prepare baking sheets with parchment paper.
  2. Beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract until combined.
  4. Whisk flour, baking soda, and salt in a separate bowl.
  5. Add dry ingredients gradually and mix until a soft dough forms.
  6. Fold Easter M&M candies into the dough, saving a few for topping.
  7. Scoop dough portions of about 2 tablespoons and chill for 15 minutes.
  8. Bake cookies for 10–12 minutes until edges are lightly golden and centers remain soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a rack.

Notes

  • Use room-temperature butter for the best cookie texture.
  • Do not overbake; soft centers create chewy cookies.
  • Store cooled cookies in an airtight container for up to 5 days.
  • Freeze baked cookies or dough portions for longer storage.
  • Press extra M&M candies on top before baking for a brighter Easter look.