Soft & Chewy Easter M&M Cookies
These thick, soft, and chewy cookies are loaded with chocolate chips and colorful Easter M&Ms. They have a perfectly crisp edge with a warm, gooey center, making them an irresistible treat for your Easter and Spring!
Equipment
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 3 teaspoons vanilla extract
- 1 ¼ cups semi-sweet chocolate chips plus extra for topping
- 1 cup Easter M&Ms plus extra for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.2 ½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- Cream Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy, about 1 minute.14 tablespoons unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.1 large egg, 3 teaspoons vanilla extract
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Chocolate and M&Ms: Use a wooden spoon or spatula to gently fold in the chocolate chips and M&Ms.1 ¼ cups semi-sweet chocolate chips, 1 cup Easter M&Ms
- Form Dough Balls: Scoop out heaping spoonfuls of dough and roll into balls. Press a few extra M&Ms and chocolate chips on top of each cookie for a bakery-style look.
- Chill the Dough (Optional but Recommended): For the best texture, cover and refrigerate the dough balls for 30 minutes. If chilling overnight, let them sit at room temperature for 15-20 minutes before baking.
- Bake the Cookies: Place the dough balls on the lined baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden but the centers look slightly underbaked.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will continue to firm up as they cool.
- Enjoy: Serve warm or store in an airtight container for up to 5 days. These cookies also freeze well for up to 3 months!