Spring Easter M&M Cookies

4.27 from 38 votes

Deliciously Thick, Soft, and Chewy Spring Easter M&M Cookies! These cookies are the epitome of a perfect chocolate chip cookie!

Prep Time10

Cook Time10

Resting Time30

Total Time50

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: chocolate chip cookies, Cookies, easter, Easter recipe, m&m, m&m's, spring, spring treats

Servings: cookies

Author: Carrian Cheney

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.
2 ½ Cups Flour, 2 teaspoons Cornstarch, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
In the bowl of a standing mixer, beat the butter and two sugars for about 1 minute, or until creamed.
14 Tablespoons Unsalted Butter, 1 Cup Light Brown Sugar, 1/2 Cup White Sugar
Add the egg and vanilla and stir again.
1 Large Egg, 3 teaspoons Vanilla Extract
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.
1 ¼ Cup Semi Sweet Chocolate Chips, 1 Cup Easter M&Ms
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.

You should only be able to gently press into butter. If a finger goes through the stick you've let it get too soft