Soft Chewy M&M Easter Cookies for Spring
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Add these amazing Soft & Chewy M&M Cookies to your Spring baking list! We can never have enough cookies, right? Not in this life-time, please and thank you!!! Soft, buttery & chewy cookies chocked full of chocolate candies, white chocolate and cookie flavor bliss!
More Easter delights? You’ll love these Easter M&M Chocolate Chip Blondies and these Dove Easter Egg Coconut Macaroon Cookies for more Easter dessert ideas!
What Are Soft Chewy M&M Easter Cookies?
Delicious baked sugar cookies packed with pretty pastel m&m’s and white chocolate chips in every delightful soft and chewy cookie bite! What we really love is they are super easy to whip up, even for beginning bakers and it’s a spin off on my Soft Batch Chocolate Chip Cookies!
Why I Love These Soft & Chewy M&M Easter Cookies
- These Soft & Chewy M&M Easter Cookies are one of our favorite chocolate chip cookies ever because they’re loaded with m&m’s and white chocolate chips! The Easter Bunny will love!
- Perfect for Easter, Spring and Mother’s Day! For sure, but you can bake these everyday for a quick and easy sweet treat! Birthdays, Unicorn and Mermaid lovers too!
- This fun and festive Easter cookie recipe could not be easier for Spring inspiration!
- Electric mixer or stand mixer is not required, unless you want to use it. If you do opt to use it, use a paddle attachment at low-speed.
- You don’t have to chill the dough, so you get cookies quicker! ha! Who doesn’t love that?
- Literally, you could have these in your paws in 20 minutes or less!
- This recipe can also be made vegan, so pass this recipe on to anyone that is vegan or vegetarian, with the exception of the m&m’s, that are pastel colored, which can’t be found. If you know of some, let us know! But just substitute any vegan candies like these or these. AMAZING, and if you want really good vegan chocolate chip cookies and you just haven’t nailed it, try these!
Ingredients You Need
- unsalted butter or vegan butter
- brown sugar
- sugar
- egg (or a flax egg if you want vegan)
- vanilla extract
- flour
- baking soda
- salt
- white chocolate chips or non-dairy milk if you want vegan
- pastel M&M candies or candies preferred for vegan option
How to Make Easter M&M Cookies
- Electric mixer or stand mixer is not required, unless you want to use it. If you do opt to use it, use a paddle attachment at low-speed.
- Preheat oven to 350 degrees.
- Place parchment paper on top of baking sheets, set aside or place on ungreased baking sheets.
- Add butter to a microwave dish and microwave for 25 seconds or more until butter is partially melted, like ½ of the butter should appear melted while the other half still looks like a melted butter stick.
- Add the brown sugar and white sugar to a large bowl with the partially melted butter and stir well to combine.
- Then, beat in the egg and vanilla until just combined.
- Add in the flour, baking soda, and salt and mix until just combined.
- Add in the white chocolate chips and candies by hand, saving a few to press onto the tops of the cookie dough, if you wish.
- Use a large cookie scoop (3 tablespoons) to scoop out 12 cookies or use a medium sized cookie scoop (1 ½ tablespoons) for 18-20 cookies and arrange them evenly on baking sheet .
- Bake for 10 minutes for medium sized cookies and 13-15 minutes for larger cookies. Cookies will still be slightly underdone when you remove them from the oven. Make sure not to overbake for soft and chewy cookies. Cookies will not spread much while baking.
- Let sit on baking sheet for 5 minutes before eating. Allow cookies to cool completely on a wire rack before storing in an airtight container for up to 4-5 days.
Spring Cookie Sizes
- I made medium and large cookies, so if you make large (1/4 cup), you’ll only get about 12 pretty large cookies using a large cookie scoop.
- If you make medium, using a medium scoop, (1 1/2 tablespoons), you’ll get 3″ size, 18-20 cookies or so.
Add-ins to Make Our Spring Cookies Even MORE Fun!
- Add in sprinkles for a full funfetti cookie effect with your m&m’s for some added sparkle & charm!
- Add in some malted milk or chocolate eggs!
- Switch out the white chocolate chips for chocolate chips, although I love the idea of white chocolate chips!
How to Store or Freeze Cookies
- Store cookies in an airtight container at room temperature for up to 4-5 days, if they last that long!
- Freeze scooped or rolled cookie dough balls for up to 3 months and bake frozen adding a couple extra minutes to your baking time.
As you would expect, these M&M Easter Cookies will make the Easter holiday extra special. Make them & let your guests take them home as a super sweet gesture for Easter. It’s the official day-April 12, 2020! I love doing this and everyone is so appreciative! Because, as we’ve already established, we can never have enough cookies, can we? #cookiesforlife Share on Pinterest, Instagram and Facebook!
Can you believe Easter is like almost a month away? Hoppy Baking!
More M&M Ideas for Desserts!
- Thick & Chewy Chocolate M&M Cookies
- Soft & Chewy M&M Easter Cookies for Spring
- M&M Chocolate Chip Candy Cookies
- M&M Christmas Cookies
- Easter M&M Chocolate Chip Blondies
- M&M Cookie Bars
- M&M Marshmallow Bars
- Patriotic M&M Party Cookie Bars
More Dessert Love!
- 10 Easy Patriotic Desserts
- Homemade Chocolate Peanut Butter Eggs
- Brown Sugar Brownie Bars
- Top 15 Luscious Lemon and Berry Desserts
- Easter Jelly Bean Cookies
- Easy Easter Candy Nests
- Carrot Cake Truffles
- 35 Festive Homemade Easter Treats
Soft & Chewy M&M Easter Cookies for Spring!
These fun and festive cookies could not be easier for Spring inspiration with all those pretty pastel m&m's and white chocolate chips in every delightful soft and chewy cookie bite!
Ingredients
- ½ cup unsalted butter or vegan butter
- ½ cup brown sugar or organic brown sugar
- ¼ cup granulated sugar or organic sugar
- 1 large egg or flax egg
- 2 teaspoons vanilla extract
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips or vegan chocolate chips
- ½ to 1 cup pastel M&M candies or candies preferred that are vegan or whatever you like
Instructions
- Preheat oven to 350 degrees.
- Place parchment paper on top of baking sheets, set aside or place on ungreased baking sheets.
- Add butter to a microwave dish and microwave for 25 seconds or more until butter is partially melted, like 1/2 of the butter should appear melted while the other half still looks like a melted butter stick.
- Add the brown sugar and white sugar to a large mixing bowl with the partially melted butter and stir well to combine.
- Then, beat in the egg and vanilla until just combined.
- Add in the flour, baking soda, and salt and mix until just combined.
- Add in the white chocolate chips and candies by hand, saving a few to press onto the tops of the cookie dough, if you wish.
- Use a large cookie scoop (3 tablespoons) to scoop out 12 cookies or use a medium sized cookie scoop (1 1/2 tablespoons) for 18-20 cookies and arrange them evenly on baking sheet .
- Bake for 10 minutes for medium sized cookies and 13-15 minutes for larger cookies. Cookies will still be slightly underdone when you remove them from the oven. Make sure not to overbake for soft and chewy cookies. Cookies will not spread much while baking.
- Let sit on baking sheet for 5 minutes before eating. Allow cookies to cool completely before storing in an air-tight container for up to 4-5 days.
Tried This Recipe?Let us know how it was by commenting below!
Thank you so much! I’m so happy you enjoyed them!
Yummy cookies. Easy and quick to prepare.
Love these! Way way better than Easter candy!
I don’t know anyone that would? I love the pastels too, thank you so much Kelsie! xo
I’ll never turn down an M&M cookie, especially if they’re Easter M&Ms. Pastel candy will always be irresistible to me!
You are so right — we can never have enough cookies. Never! I’m a hug M&M fan and love the seasonal colors. 🙂 ~Valentina