These Easter Bunny M&M Cookies are the ultimate spring time treat! They are soft and chewy cookies, loaded with pastel M&Ms and chocolate chips, and topped with adorable M&M bunnies. They’re the perfect Easter cookie that adults and kids will love!
These cookies are so easy to make, and super easy to decorate – making them a perfect baking project for letting the kids help in the kitchen! They’re so fun for your Easter celebrations; spring parties, Easter Egg Hunts, or just because!
They’re everything you love about a classic chocolate chip cookie, with a whimsical Easter flair. The cookie base is buttery, soft, and chewy, with the perfect crispy edges. Just the right amount of vanilla flavor, and chocolatey bits in practically every bite.
You might also love our Easter Bunny Cookies, Easter Egg Fruit Pizza, or Cadbury Egg Cookies. All of them are so fun for kids and adults, and any of them would be perfect for making the cutest Easter dessert table!
Why You’ll love these Cookies
- Easy to Make: With a No chill cookie dough, and no fancy tolls needed, these cuties can be ready in less than an hour!
- Adorable Bunny Design: The easy pastel m&m bunny faces on top of the cookies make them so perfect for Easter!
- Perfect Texture: Chewy and soft centers, and crisp edges these cookies have the best texture in every bite. With bursts of crunchy m&ms throughout, I promise you’ll love these cookies.
Ingredients Needed
his is a quick overview of the ingredients you’ll need for this Easter M&M Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter – Use unsalted butter, unless you leave out half the added salt later.
- Brown Sugar + Granulated Sugar – Use both brown sugar and granulated to give the cookies their soft and chewy texture
- Eggs – Let your eggs sit out while your butter softens to mix it better with the ingredients
- Vanilla Extract – Always a must for my favorite cookie recipes
- All Purpose Flour – Don’t forget to spoon the flour into your measuring cup, and level off the top with the flat side of a knife to make sure you don’t have too much flour in your cookies.
- Cornstarch – Just a little, this will keep your cookies extra soft and chewy.
- Baking Soda + Baking Powder – Give the cookies their lift and soft texture
- Salt – Balances the sweetness
- Mini Chocolate Chips – These spread throughout the dough nicely, so you get chocolate in practically every bite.
- M&Ms – The pastel Easter colored m&ms look extra springy in these cookies, but any M&Ms will work.
How to make M&M Easter Bunny Cookies
Step 1: Cream together the butter and sugars for about 2 to 3 minutes in a large bowl, using a stand mixer, or hand mixer until the mixture is light in color, and fluffy.
Step 2: Add in the eggs and vanilla extract and stir them into the mixture until just combined.
Step 3: Add in the dry ingredients; flour, cornstarch, baking soda, baking powder, and salt and stir it together until you have a nice soft cookie dough.
Step 4: Add in the Chocolate. Add in the mini chocolate chips and some of the M&Ms. Fold them into the dough until they are evenly mixed into the cookie dough.
Step 5: Bake the Cookies. Scoop the cookie dough into 2 TBS portions and roll them into balls. Place them about 3 inches apart on a lined cookie sheet. Bake the cookies until the tops are set, and the edges start to turn golden brown. Let the cookies sit on the cookie sheet for 5 to 10 minutes, then carefully transfer them to a cooling rack.
Step 6: Decorate. While the cookies are warm, place a whole M&M into the cookie, logo side down. Cut another M&M in half and place the two halves above the first M&M to make the bunny ears on top. Add additional chocolate chips or M&Ms if desired.
Tips and Tricks:
- Spoon and level – Carefully scoop the flour into the measuring cup. Level the top of the flour off even with the cup with the back side of a knife. This is necessary to make sure you are not getting too much flour in the cookie dough.
- Do not over bake the cookies – Cook the cookies until the edges start to firm and turn golden colored. Remove the cookies from the oven and let them finish baking on the cookie sheet outside of the oven. This will give you the perfect soft and chewy cookies.
- Pre-Cut the M&Ms – While the Cookies are baking, cut half of your M&Ms in half so they are ready to press into the cookies right when they come out of the oven. The sooner you add them the more likely they will adhere to the cookies and stay attached.
- Try White Chocolate – Instead of Mini Chocolate Chips, try adding White chocolate chips instead.
Storage Instructions
Let the cookies cool to room temperature, then transfer them to an airtight container on the counter for up to 4 or 5 days. Place a large marshmallow or two in the container after the first couple of days to keep the cookies extra soft.
You can also freeze the cookies in a freezer safe container for up to 3 months.
If you’re baking these cookies for your Easter celebration, and are still planning out your Easter dinner, check out my Maple and Brown Sugar Ham Glaze, Cheesy Scalloped Potatoes, Sweet Glazed Carrots, and Pea Salad with Bacon.
These Easter Bunny M&M Cookies are the cutest way to make your spring celebrations extra festive. They’re soft and chewy, sweet and delicious, and so fun!
More Easter Desserts
- Cadbury Mini Egg Brownies
- Carrot Cake Bar Recipe
- Easter Bunny Cupcakes
- Chocolate Birds Nests
- Carrot Cake 9×13
- Cadbury Egg Blondies
- Easter Puppy Chow
If you make this M&M Easter Cookies Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
M&M Easter Cookies
Ingredients
- 1 cup unsalted butter (softened, 2 sticks)
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 3 cups all purpose flour (spoon and level, or weigh)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 tsp salt
- 1 1/2 cup m&ms
- 1 cup mini chocolate chips (+ Extra for topping)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or a silicone liner.
- Cream together the butter and sugars in a large bowl for about 3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 3/4 cup granulated sugar
- Add in the eggs and vanilla and stir into the creamed butter. 2 large eggs, 2 tsp vanilla
- Add the dry ingredients (flour, baking soda, baking powder, cornstarch, and salt) to the wet ingredients and stir everything together till combined, and you have a nice soft cookie dough. 3 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cornstarch, 1 tsp salt
- Add in 1 cup of the m&ms and chocolate chips and fold them evenly into the batter. 1 1/2 cup m&ms, 1 cup mini chocolate chips
- Scoop the cookie dough into large 2 TBS sized cookie balls. Roll them into smooth balls.
- Place cookie balls onto the prepared cookie sheet, at least 3 inches apart.
- Bake the cookies for about 8-11 minutes, or until the edges just start to turn golden.
- While the cookies are baking, use the remaining 1/2 cup of M&Ms, and pair up the m&ms by color, and cut half of them in half to create the bunny ears.
- Remove the pan from the oven.
- Place 1 whole M&M with the m&m logo face down into the top of the cookie. Add two M&M halves above it for bunny ears. Add another bunny or two on top. Then repeat with additional cookies.
- Leave the cookies on the baking sheet for about 5 to 10 minutes to cool.
- Remove cookies to cooling rack to cool completely, or enjoy after a few more minutes warm.
Notes
- Spoon and level – Carefully scoop the flour into the measuring cup. Level the top of the flour off even with the cup with the back side of a knife. This is necessary to make sure you are not getting too much flour in the cookie dough.
- Do not over bake the cookies – Cook the cookies until the edges start to firm and turn golden colored. Remove the cookies from the oven and let them finish baking on the cookie sheet outside of the oven. This will give you the perfect soft and chewy cookies.
- Pre-Cut the M&Ms – While the Cookies are baking, cut half of your M&Ms in half so they are ready to press into the cookies right when they come out of the oven. The sooner you add them the more likely they will adhere to the cookies and stay attached.
- Try White Chocolate – Instead of Mini Chocolate Chips, try adding White chocolate chips instead.
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