Spring M&M Chocolate Chip Cookies (Easter)
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Spring M&M Chocolate Chip Cookies Recipe! There’s nothing better than delicious, homemade bakery-style cookies jam-packed full of chocolate chips and pastel-colored M&M’s to celebrate any and all occasions, especially spring, St. Patrick’s Day and Easter!
Always the hit of the party, these chocolate chip and m&m candy cookies are sweet, soft and chewy with chocolate gratification in every bite! I’m sorry, but what’s not to like? You may want to try these Easter Egg Sugar Cookies for another fun option!
I had an abundance of pastel m&m’s and chocolate chips on hand, so what’s a girl to do? Make some Easter-inspired cookies for spring cookie recipe season, yo, because Easter is right around the corner! Plus we get to bake!
I love seeing how cookie dough turns into gorgeous cookies after having some moments in the oven! It’s like magic, except no wand or spells were used! Just a mixer and oven magic!
The Chocolate Chip & M&M Cookie Ingredients
Just your basic cookie ingredients using flour, granulated sugar, brown sugar, butter, salt, baking soda, cornstarch and an egg, plus the chocolate chips and m&m’s. With the correct ratios of each of the ingredients, we make the perfect M&M chocolate chip cookies every time!
This Easter cookie recipe does require a mixer and it’s always best to use room temperature butter and eggs, but you can get by with using these ingredients cold out of the fridge, in a pinch and there are ways to hurry the process as well.
- all-purpose flour, measured correctly
- baking soda
- cornstarch
- salt
- unsalted butter, room temperature
- brown sugar
- granulated sugar
- egg
- vanilla extract
- semisweet chocolate chips
, I used Enjoy Life
, but you could use milk, semi-sweet, white, peanut butter or butterscotch chips for other variation flavors!
- M&Ms
, I used pastel-colored Easter M&Ms, but for Easter you could use malted milk eggs, cadbury eggs, etc.
How to Make Spring & Easter M&M Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In a medium bowl, sift the flour, baking soda, cornstarch and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes, medium cookies 10-12 & large ¼ cup cookies bake 13-15 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 Easter cookies depending on size.
To Get the Best Textured Cookies!
For this spring cookie recipe, to get the best, perfect consistency and temperature, leave butter out on the counter for around 1 hour prior to beginning your recipe. Adding butter that’s too warm causes cookies to overspread.
Speed things up by cutting the cold butter into 1-inch cubes. Place the butter cubes in a microwave-safe bowl and microwave at 20% power in 10-second intervals until the butter cubes have softened, taking care not to overheat or melt. Perfectly softened room temperature butter should still be slightly cool to the touch.
Thicker Cookies!
No chilling the cookie dough, unless you want to bake later or just want a plumped up thickener for your cookies. Most of the time when baking cookies, I like to scoop the dough balls and place them in the fridge for 15 minutes, while the stove preheats.
Just gives them a little more thickness, but it’s not necessary, because these cookies will not be super flat, unless you use too softened of butter, too much sugar or not enough flour, or the obvious, the dough is a little too warm. These main culprits, need kicked to the curb, never to return!!
Control How Much Chocolate You Want!
For this spring cookie recipe, the first batch of Easter cookies I made, I made with no chocolate chip cookies with just the M&M’s! But, the second batch I added some Enjoy Life chocolate chips
You can control how much chocolate you want when you make your own cookies. The combination of both chocolate chips and the candy coating crunch from the m&m’s is amazing!
Chocolate Add-In Ideas!
- Also opt for white chocolate, milk chocolate or even mint or butterscotch chips for a flavor twist!
- Use other pastel candies like malted milk eggs
, Cadbury eggs
or Robin candy eggs
!
Cookies & Timing!
These cookies are 1/4 cookie scoop cup
If you want smaller cookies, that is fine, just reduce your baking time, according to your cookie size. For 2 tablespoons, 10-12 minutes and 1 tablespoon, 8-10 minutes. Oven temperatures vary, so keep an eye on them to not over-bake. Cookies will continue baking after they’re pulled from the oven.
Time to make this easy Spring cookie recipe already! Let’s get to baking!
More Chocolate and M&M Goodies!
- Easter M&M Chocolate Chip Blondies
- M&M Marshmallow Bars
- M&M Cookie Bars
- Patriotic M&M Party Cookie Bars
- Milky Way Caramel Apple Cheesecake
- Thick & Chewy Chocolate M&M Cookies
- Pumpkin White Chocolate Cookies
- M&M Easter Egg Marshmallow Fudge Brownies
- Peanut Butter M&M Cookies
Spring M&M Chocolate Chip Cookies (Easter)
Ingredients
- 1 ½ cups all-purpose flour see notes below
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter see notes below, room temperature
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips I used Enjoy Life
- 1 cup M&M's I used pastel-colored Easter M&Ms
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In a medium bowl, sift the flour, baking soda, cornstarch and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes, medium cookies 10-12 & large 1/4 cup cookies bake 13-15 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Notes
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
Make sure your baking soda is not expired. Chocolate Chip Tips: If you want to tone down the chocolate chips, just use a lesser amount to your liking.
These cookies are so full of goodies, Kim!! Yum! Love the pretty colors of the M&Ms
Kim – these cookies look absolutely perfect! I’ll take a dozen, please!
I cannot get enough of all this Easter candy and mini chocolate eggs (Although I definitely should!) These cookies look and sound wonderful. And these gooey chocolate morsels? I could gobble up most of the cookies still warm!