M&M Easter Cookies
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!
Servings: 30 cookies
Calories: 235kcal
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.
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 133mg | Potassium: 43mg | Fiber: 1g | Sugar: 22g | Vitamin A: 242IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg