Description
Delightful and colorful Spring M&M Cookies featuring a soft, chewy texture packed with semi-sweet chocolate chips and vibrant Easter M&Ms, perfect for festive celebrations or everyday treats.
Ingredients
Dry Ingredients
- 2 ½ Cups Flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients
- 14 Tablespoons Unsalted Butter, softened
- 1 Cup Light Brown Sugar
- ½ Cup White Sugar
- 1 Large Egg
- 3 teaspoons Vanilla Extract
Add-ins
- 1 ¼ Cup Semi-Sweet Chocolate Chips (plus more for topping)
- 1 Cup Easter M&Ms (plus more for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking your cookies.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and make cleanup easier. Set aside.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: Using a standing mixer, beat the softened butter with the light brown sugar and white sugar for about one minute until the mixture is creamy and fluffy.
- Add Egg and Vanilla: Add in the large egg and vanilla extract to the butter and sugar mixture, mixing until smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Scrape down the sides of the bowl, then gradually add the dry flour mixture. Mix until just combined to avoid overworking the dough.
- Fold in Chocolate and M&Ms: Switch to a wooden spoon to gently fold in the semi-sweet chocolate chips and Easter M&Ms. Be gentle to avoid breaking the candies. Scoop dough into balls on the prepared cookie sheet. Press 2–3 additional M&Ms and chocolate chips on top of each ball and gently roll them to create smooth balls.
- Chill Dough (Optional): For better texture and easier handling, cover the dough with plastic wrap and refrigerate for 30 minutes or place in a Ziploc bag overnight. If refrigerated overnight, allow dough to sit at room temperature for 15–20 minutes before baking.
- Bake Cookies: Place dough balls (preferably 8 per sheet with spacing) on the parchment-lined baking sheet. Bake in the preheated oven for 8–10 minutes; the cookies will look slightly under-baked when done.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet before transferring them to a wire rack or plate.
Notes
- Softened butter means it should be left at room temperature until easily poked but not melted.
- Pressing extra M&Ms and chocolate chips on top makes the cookies visually attractive and adds extra flavor.
- Chilling the dough is optional but helps prevent spreading and makes dough easier to handle.
- Cookies appear under-baked when removed but will firm up as they cool, resulting in a chewy texture.
- Store baked cookies in an airtight container for up to one week for freshness.
