I have seriously never worked so quickly to get a recipe out to you all but the response on our Instagram for our M&M cookies was out of control so I just had to put these Easter cookies into your hands. Even after Easter has already finished.
They are thick and soft and chewy. They are exactly what a chocolate chip cookie should be…slightly crunchy around the edges with a soft center. I insist you eat one while it’s warm…it’s a must!
I am almost always making and photographing recipes a year in advance. So these last few weeks, I’ve been developing, making and photographing recipes for next spring and Easter. But I just couldn’t resist showing you all the most perfect and awe-inspiring Easter M&M cookies that I had made last week. They were too glorious not to share…and you all agreed!
You agreed so much that I got bombarded with emails and DM’s and comments and all the things (which I LOVE), so here they are…you don’t have to wait a whole year because I’m just that nice!
And even though Easter is over, this recipe works great with any add-ins you want. You can swap the Easter m&m’s for regular M&M’s or for any holiday M&M’s (4th of July is just around the corner…can you imagine them with red, white and blue!! Can’t wait!). You could do Reese’s Pieces, or pretty much anything you want. I’m going to write a whole section about add-ins down below.
These cookies do not need to wait in the fridge or anything but I do believe that they are a little better in the flavor town department if you let the dough rest. The key is that anytime you refrigerate or freeze a cookie you want to give it about 15-30 minutes on the counter (if refrigerated overnight) to rest, same with frozen cookies.
Ingredients for Spring Cookies
This will be pretty much be your standard list of ingredients for classic chocolate chip cookies plus some M&M’s. Here is what you will need:
- Unsalted Butter – using unsalted allows you to control the saltiness of the recipe and make sure it is softened but not too soft!
- Brown Sugar – you want fresh moist brown sugar to make the texture of these cookies is perfect
- White Sugar – just regular granulated white sugar
- Egg – gives structure to the cookies and helps hold everything together
- Vanilla Extract – adds to the flavor, and use the real stuff…no imitation vanilla
- Flour – make sure to measure the flour correctly so they come out chewy and soft
- Baking Soda – gives the cookies their rise and fluffiness
- Cornstarch – helps make the cookies stay thick and soft
- Salt – so essential for balancing all the sweetness and enhancing flavor
- Semi Sweet Chocolate Chips – use regular size or minis, and feel free to swap with milk chocolate, dark chocolate or whatever your favorite is!
- Easter M&M’s – regular or any holiday M&M’s can be used
The measurements for each ingredients can be found in the recipe card at the end of this post. You can also save or print the recipe from there.
How to Make M&M Cookies
The complete instructions for making these cookies are listed in the recipe card down below. These are just the basic steps to give you a quick idea of what to expect:
- Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
- Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
- Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
- Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the m&m’s by hand. The m&m’s will get crushed if you mix them in the stand mixer.
- Form into balls – I used a regular size cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls.
- Bake – Don’t overbake them! After the 8-10 minutes, they will look a little underdone, but they will bake a little more as they cool and be perfect!
Tips for Perfect Looking Cookies
Follow these tips and you will have cookies that look like they came straight from a bakery…
- Pressing chocolate chips and candies into the top just before or just after baking.
- Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round.
Why You Will Love These Cookies
- Texture: crispy around the edges with a chewy, thick and soft center, and I love the texture of the M&M’s in the cookies with the crunch from that candy coated shell!
- Appearance: golden, with those bright pops of color from the M&M’s make these so pretty
- Flavor: buttery and sugary with the richness from the brown sugar and then the combination of semi sweet chocolate chips with the M&M’s is so heavenly
- Ease: my youngest loves to help me make these…something about M&M’s just reels the kiddos in, so they couldn’t be easier to make
- Time: these cookies don’t have to chill (though I do recommend letting them rest for about a half hour for maximum flavor), so they can really be made and in your mouth in less than a half hour
Variations for Add-ins
Ok, the possibilities are endless really! When you have the perfect base recipe for the dough, you can add just about any add-in to it according to your desires. Here are just a few ideas:
- Peanut Butter Chips
- Caramel Bits
- White, Dark or Milk Chocolate Chips
- Different M&M’s: peanut, peanut butter, almond, pretzel, crispy, dark chocolate, etc.
- Broken Pretzel Pieces
- Toffee Bits
- Butterscotch Chips
- Reese’s Pieces
- Reese’s Mini Peanut Butter Cups
We would love to hear what combination of add-ins you use to make your best of the best cookie!
Can You Freeze M&M Cookies?
Yes, you can either freeze the dough balls or freeze the fully baked cookies.
Freezing cookie dough – place all the formed dough balls on a cookie sheet and stick the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.
When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.
Freezing baked cookies – let the cookies cool completely then place in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.
You asked and begged and we have hunkered down and delivered! Now we want to see your pictures and hear about what celebrations you are taking these cookies to! These spring Easter m&m cookies with chocolate chips are one of my finest creations yet! All the heart eyes for these ones!
More M&M Cookie Recipes:
- Chocolate M&M Cookies
- Shortbread M&M Cookies
- Peanut Butter Chocolate Chip and M&M Cookies
- Red Velvet M&M Cookies
- Kitchen Sink Cookies
- Boyfriend Cookies
Spring Easter M&M Chocolate Chip Cookies
- 2 1/2 Cups Flour
- 2 Teaspoons Cornstarch
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 14 Tablespoons Unsalted Butter, softened * see note
- 1 Cup Light Brown Sugar
- 1/2 Cup White Sugar
- 1 Large Egg
- 3 Teaspoons Vanilla Extract
- 1 1/4 Cup Semi Sweet Chocolate Chips, plus more for topping
- 1 Cup Easter M&Ms, plus more for topping
- Preheat the oven to 350 degrees f.
- Line 2 cookie sheets with parchment paper. Set aside.
- In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a standing mixer, beat the butter and two sugars for about 1 minute, or until creamed.
- Add the egg and vanilla and stir again.
- Scrape the sides of the bowl down and gradually add the dry ingredients until combined.
- Switch to a wooden spoon (trust me, it will break the M&M's to use the mixer) and stir in the chocolate chips and M&M's. Scoop into balls on the cookie sheet. Press 2-3 m&ms and chocolate chips on top from your leftovers and roll into smooth balls.
- If desired, cover with plastic wrap and place in the fridge for 30 minutes or in a ziploc for overnight. Just remember to allow them to sit out for 15-20 minutes if overnight. Otherwise proceed to bake.
- Place cookie dough balls on a parchment lined baking sheet, I prefer only 8, by doing sets of 2s and bake for 8-10 minutes. Cookies will appear slightly under-baked. Remove from oven to cool.
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