Description
Delightful Easter M&M Cookies featuring a soft, chewy texture with a festive crunch from colorful Easter-themed M&M candies and white chocolate chips. These cookies combine classic flavors with a fun seasonal twist, perfect for holiday celebrations or everyday treats.
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) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, beat the softened unsalted butter until light and fluffy. Gradually add the light brown sugar and granulated sugar, beating continuously for 2-3 minutes. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next. Then, add the vanilla extract and mix until combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix only until just combined to avoid overworking the dough.
- Add Chips and Candies: Fold in 1 cup of white chocolate chips and 1 cup of Easter M&M candies gently to distribute them evenly throughout the dough.
- Scoop and Chill: Using a large cookie scoop (about 3 tablespoons), portion out the dough onto prepared baking sheets, spacing each cookie about 2 inches apart. Refrigerate the dough on the baking sheets for at least 40 minutes to help the cookies maintain their shape during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies appear puffed up.
- Top and Cool: Immediately after removing from the oven, press the remaining white chocolate chips and M&M candies on top of each warm cookie. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking and to enhance flavor.
- Using parchment paper makes cleanup easier and prevents cookies from sticking.
- You can substitute Easter M&Ms with regular M&Ms or other colorful candies if preferred.
- For chewier cookies, slightly underbake them and allow to finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to one week.
