Description
These festive Easter M&M Cookies combine soft, buttery dough with colorful Easter-themed M&Ms and white chocolate chips for a sweet, celebratory treat. Chilled before baking, these cookies come out perfectly golden, puffy, and studded with melty chocolate and candy pieces, making them ideal for Easter gatherings and holiday celebrations.
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 Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: Using a large bowl or stand mixer, beat the softened butter until light and fluffy. Gradually add the brown sugar and granulated sugar, continuing to beat for 2-3 minutes. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, allowing each to fully incorporate, then add the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and M&Ms: Gently fold in 1 cup of the white chocolate chips and 1 cup of the Easter M&Ms to distribute evenly throughout the dough.
- Portion Dough and Chill: Use a large cookie scoop (about 3 tablespoons) to drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Refrigerate the dough on the baking sheets for at least 40 minutes to enhance flavor and texture.
- Bake Cookies: Bake chilled cookies for 12-15 minutes or until they turn golden brown and puff up slightly, indicating they are cooked through but still soft inside.
- Add Toppings and Cool: Immediately after baking, press the remaining white chocolate chips and Easter M&Ms onto the warm cookies to create a vibrant, decorative topping. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Cookie Size: For smaller cookies, use a smaller scoop and reduce baking time accordingly, checking for doneness earlier.
- Flour Measurement: Use a kitchen scale for precise flour measurement to ensure consistent cookie texture and avoid dryness.
- Chilling: While 40 minutes is the minimum, chilling scooped dough for 24-48 hours enhances flavor and results in better texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Keywords: Easter cookies, M&M cookies, white chocolate chip cookies, holiday cookies, festive cookies, chewy cookies