M&M Easter Cookies take simple delicious cookie dough and stuff it full of pastel-colored spring M&Ms and white chocolate chips. They’re sweet, colorful, and everything we love in an Easter treat.
Easter is almost upon us. Before we know it, it’ll be time for ham or turkey, casseroles and sides of all kinds, and of course, desserts. We’ll be taking slices of pies and cakes, scoops of trifles and pudding desserts, and of course, we’ll be reaching for those cookies. These delicious Easter cookies are perfect for any holiday plate this spring, and they also make great seasonally-themed snacks just because!
These Easter Cookies are so colorful, and so good, you’ll want to eat the whole batch. They’re really easy to make, and they would make such an adorable addition to an Easter Buffet, or any Easter party you may have. Whether it’s for the little ones or big ones alike, they’re all going to love these cookies. Make sure to keep this one in your favorites!
M&M Easter Cookies
When Easter rolls around we love making these cookies. They’re so easy and so good, we tend to make several batches of them before, during, and after the Easter holiday. We love keeping them on hand for Easter-themed snacks, and we always bring a big double batch of them to our family Easter get-together. Everyone loves them, and because they’re so simple, we don’t have to spend hours in the kitchen.
M&M Easter Cookies Ingredients
It only takes a few simple ingredients to make these delicious cookies. In fact, you might have everything except the M&Ms in your kitchen right now.
- Butter – softened
- Light brown sugar
- Vanilla extract
- Baking soda
- Baking powder
- White chocolate chips
- Pasted M&Ms
**See the recipe card at the end of the post for quantities.
M&M Easter Cookies Instructions
This is a very simple cookie recipe, so it only takes a few easy steps to make!
Step 1: Cream Butter and Sugars
Cream the butter, sugar, and light brown sugar together using a stand mixer or hand-held mixer until light and creamy.
Step 2: Add Vanilla and Eggs
Add vanilla extract and eggs to the creamed butter and sugar and blend until smooth.
Step 3: Combine the Dry Ingredients
In another bowl, combine the flour, baking soda, baking powder, and white chocolate chips and stir well to blend.
Step 4: Combine the Wet and Dry Ingredients
Add the flour mixture a little at a time to the bowl with the wet ingredients, mixing between additions, until all the ingredients are fully incorporated.
When the batter is completely blended, fold the M&Ms into the dough with a spatula.
Step 5: Bake
Line two cookie sheets with parchment paper and use a cookie scoop to scoop out two scoops of dough to create one cookie. Fill up the cookie sheets and bake at 350 degrees for 15 minutes or until the cookies are golden brown around the edges. Cool the cookies on a wire rack and enjoy!
Hint: For crunchier cookies, leave them in the oven for a few more minutes.
You’ll only need basic kitchen equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowl
- Hand or stand mixer
- Cookie sheets
- Parchment paper
- Wire cooling rack
These cookies will keep for about two weeks in an air-tight container at room temperature. For longer storage, you can freeze them for up to a month in an air-tight, freezer-safe container or heavy-duty freezer bags.
This is a super simple recipe, but we do have some tips that will help you make these the best cookies they can possibly be.
Fully Softened Butter – Be sure your butter is fully softened to get the creamy consistency you need for the batter.
Be Careful Baking – Watch your cookies carefully if you decide to leave them in the oven a little longer. Remove them as soon as they are golden brown. You don’t want to burn them.
More Cookie Recipes
If you love cookies, then we have some more recipes here that we think you’ll enjoy.
M&M Easter Cookies FAQ
If you have questions about these M&M Easter cookies, then read on. The following FAQ answers the most commonly asked questions about these cookies.
Where do cookies come from?
Food historians believe cookies originated in the 7th century AD Persia. They spread to Europe after the Muslim conquest of Spain. By the 14th century, they were common throughout Europe, making their way to the Americas by way of European settlers.
When did Easter M&Ms become available?
They were introduced in 1986.
Why are my cookies crumbly?
Crumbly cookies usually mean a batter that was too dry or that the cookies were overbaked.
How long are these cookies good?
They’ll last for about two weeks in an air-tight container at room temperature. You can freeze them for up to a month.
Can I double this recipe?
Absolutely. Cookies are an easy recipe to double.
Try These M&M Easter Cookies for Yourself
These delicious M&M Easter cookies are so tasty and so easy to make. Make a huge batch for your Easter get-together, keep them on hand as a fun seasonal treat, or both! With a recipe this easy and delicious, there’s no reason not to give it a try. Whip up a batch, and we know you’ll love them as much as we do.
MORE RECIPES YOU WILL LOVE:
M&M Easter Cookies
- 1 cup Butter – softened
- 1 cup Sugar
- 1 cup light Brown Sugar
- 2 teaspoons Vanilla Extract
- 2 Eggs
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup White Chocolate Chips
- 1 cup of Pastel Easter/Spring M&M's
- In the mixing bowl of a stand mixer, place the softened Butter, Sugar, and light Brown Sugar, and blend together until light and creamy.
- Add the Vanilla and Eggs, and blend until smooth.
- In a separate bowl, add the Flour, Baking Soda, Baking Powder, and White Chocolate Chips, and stir well to blend.
- Add the Flour mixture a little at a time to the mixing bowl, mixing between additions, and scraping down the sides of the Bowl as needed.
- When completely blended, add the M&M's, and with a Spatula, fold the M&M's into the Cookie Dough.
- Line 2 cookie sheets with Parchment Paper, and using a cookie scoop, scoop 2 scoops of dough for one cookie, and place on the Parchment paper.
- Bake at 350 degrees for 15 minutes or until Cookies are golden brown around the edges. For crunchier cookies, leave a few more minutes, watching carefully.
- Remove from the cookie sheet to a wire rack to cool completely.
- Serve and Enjoy!