Description
These Easter M&M Cookies are soft, chewy, and packed with festive colorful candies and white chocolate chips, perfect for celebrating the holiday season with a sweet treat everyone will love. The dough is chilled for a thicker texture, then baked to golden perfection with crunchy-sweet toppings.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (213g) packed light brown sugar
- ¾ cup (149g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ¼ cups white chocolate chips, divided
- 1 ¼ cups Easter M&M candies, divided
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt throughout the flour.
- Cream Butter and Sugars: Using a large bowl or stand mixer, beat the softened butter until light and fluffy. Gradually add the light brown sugar and granulated sugar, continuing to beat for 2 to 3 minutes. Scrape down the sides of the bowl to incorporate all ingredients.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they fully incorporate, then add the vanilla extract and mix until combined.
- Incorporate Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients on low speed. Mix just until combined to avoid overmixing, which can toughen cookies.
- Add Chips and Candies: Fold in 1 cup of the white chocolate chips and 1 cup of the Easter M&Ms with a spatula, distributing them evenly throughout the dough.
- Scoop and Chill: Use a large cookie scoop (approximately 3 tablespoons) to portion the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading. Refrigerate the dough for at least 40 minutes to chill and firm up.
- Bake: Bake the chilled cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the tops look puffy.
- Top and Cool: Immediately after removing from the oven, press the remaining ¼ cup white chocolate chips and ¼ cup Easter M&Ms onto the tops of the warm cookies for a colorful finish. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and results in thicker cookies.
- Use room temperature butter and eggs for best mixing and texture.
- For extra festive cookies, press additional M&Ms onto the tops before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 3 months. Thaw at room temperature before serving.
