Easter M&M Cookies are made with a rich and chewy cookie base that's loaded with Chocolate Chips and Pastel Colored M&Ms making them the perfect cookies for Easter!
For me, this time of year means getting to be super creative and colorful to come up with new recipes for Easter and Springtime.
These M&M Easter cookies are a no-brainer, really, it's basically my Original M&M Sugar Cookie recipe with pastel candies and extra chocolate chips!
These chewy cookies are perfect for your Easter brunch, an Easter potluck or party, and even a baby shower.
I've also included a neat variation to make mini cookies with bunny heads so you're getting two kinds of Easter cookies in this cookie post!
For more Easter cookie ideas, check out my Cadbury Mini Egg Cookies, these Easter Bunny Cookies, and my Birds Nest Cookies!
Shopping List
Made with simple ingredients you may already have in your pantry, you can find the quantities in the recipe card below.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt
Chocolate. Semi-Sweet Chocolate Chips, Spring Easter M&M's
How to Make Easter M&M Cookies
Using a large mixing bowl or the bowl of a stand mixer cream the Butter and Granulated White Sugar together for 2-3 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Vanilla Extract and continue to cream together until combined. Scraping down the sides of the bowl is important to combine all the ingredients together.
Then add Brown Sugar and cream for another 2 minutes. The mixture will be a light tan color and all light and fluffy.
In a separate bowl combine the Flour, Baking Soda, and Salt. Mix ingredients together.
Gradually add the flour mixture to the creamed mixture a little at a time making, sure to combine everything together before adding more.
Stir the Chocolate Chips and about half a bag of M&M's into the cookie dough mixture by hand.
Scoop cookie dough using a medium cookie scoop #24 onto a well-greased cookie sheet with parchment paper.
Press extra M&M's on top of the cookie dough before baking
Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
Edges of cookies will turn a light golden color and the center will be set.
Remove from oven and allow to cool on pan for a couple of minutes before moving to a wire rack to cool.
TIP: Garnish your cookies by adding a few extra Semi-Sweet Chocolate Chips on top of the cookies while still hot for extra visual appeal.
How to Make Mini Bunny Cookies
Make the cookie dough as above, but use a small cookie scoop to scoop small cookie dough balls onto a cookie sheet. I used size #110 cookie scoop which is tiny tiny little bite size cookies.
Bake at 350 degrees F for 7-9 minutes, checking the cookies after 7 minutes of baking.
While still warm, press 3 M&Ms of the same color into the cookies, one in the center of the cookie to look like a circle from the top view, for a bunny head, and then two above it, facing side-ways, to look like long bunny ears when you're looking down on it.
Storage & Freezing
Storage: Store these cookies once they have cooled in an airtight container for up to 7 days at room temperature. Cookies are generally best if enjoyed within 2-3 days.
Freezing: You can freeze these cookies in a freezer-safe container or a freezer-safe bag for up to 3 months. Place parchment paper between each cookie, or cover each cookie in plastic wrap, to prevent them from sticking together.
Substitutions & Variations
- Holidays. Make these M&M cookies for different holidays using different colored and flavors M&Ms. The dark chocolate mint M&Ms are perfectly green colored for St. Patrick's Day, or you can pick out green and red ones for Christmas parties, or use red and pink ones for Valentine's Day!
- M&M Flavors. You can use any kind of M&M for these cookies, like the Peanut Butter M&Ms or Almond M&Ms for a different flavor.
- Chocolate Chips. White chocolate chips would work well here, to lighten up and sweeten up the cookies if you prefer it.
- Cookie Bars. Make Easter M&M Cookie Bars by substituting pastel M&Ms for the regular M&Ms in my M&M Cookie Bars recipe.
- Butter. I always use salted butter in my cookies. If you only have unsalted butter, add ¼ teaspoon of salt for every 1 cup of butter used.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Extra Candy and Chocolate Pieces.
Press extra M&M candies onto cookie dough before baking. Chocolate Chips can be added and stirred into cookie dough for an added treat (optional).
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Easter M&M Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easter Cookie Recipes
- Jelly Bean Cookies
- Pistachio Pudding Cookies with White Chocolate Chips
- Strawberry Lemonade Bars
- Strawberry Chocolate Chip Cookies
- Circus Animal Cookies
- Pink Velvet Cookies
- Classic Raspberry Thumbprint Cookies
- Fruit Pizza Cookies
Easter M&M Cookies
Ingredients
- 1⅓ cups Butter Softened
- 1 cup Granulated Sugar 200g
- 1¼ cups Brown Sugar 285g
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
- 3¾ cups All Purpose Flour 450g
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 cup Chocolate Chips Semi Sweet
- 1 bag Spring Easter M&M's
Instructions
Easter M&M Cookies
- Using a large mixing bowl with an electric mixer, or in a stand mixer, cream Butter and Granulated White Sugar together for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla Extract and continue to cream together until combined.
- Then add Brown Sugar and cream for another 2 minutes.
- In a separate bowl combine Flour, Baking Soda, and Salt. Mix ingredients together.
- Gradually add dry ingredients to wet ingredients a little at a time making sure to combine everything together before adding more.
- Hand stir in Chocolate Chips and about half a bag of M&M's into the cookie dough mixture.
- Scoop cookie dough using a medium cookie scoop #24 onto a well-greased cookie sheet with parchment paper.
- Press extra M&M's on top of the cookie dough before baking
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and the center will be set.
- Remove from oven and allow to cool on pan for a couple of minutes before moving to a wire rack to cool.
- TIP: Garnish your cookies by adding a few extra Semi-Sweet Chocolate Chips on top of the cookies while still hot for extra visual appeal.
Mini Bunny Cookies
- Make the cookie dough as above, but use a small cookie scoop to scoop small cookie dough balls onto a cookie sheet.
- Bake at 350 degrees F for 6-7 minutes, checking the cookies after 6 minutes of baking.
- While still warm, press 3 M&Ms of the same color into the cookies, one in the center of the cookie to look like a circle from the top view, for a bunny head, and then two above it, facing side-ways, to look like long bunny ears when you're looking down on it.
Notes
- Storage: Store these cookies once they have cooled in an airtight container for up to 7 days at room temperature. Cookies are generally best if enjoyed within 2-3 days.
- Freezing: You can freeze these cookies in a sealed container or Ziploc bag for up to 3 months. Place parchment paper between each cookie, or cover each cookie in plastic wrap, to prevent them from sticking together.
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