Looking for the perfect Easter dessert that everyone is sure to love?! Try these M&M Cookies made using pastel colored milk chocolate M&Ms and milk chocolate chips! These cookies have crispy edges and a chewy and gooey center! You will find yourself going back for just one more!
M&Ms have always been my favorite chocolate candy!! There is nothing like the creamy chocolate interior and the crispy candy shell! Feel free to swap out the milk chocolate M&Ms for your favorite flavor! Peanut butter or dark chocolate M&Ms would be delicious!
 The ratio of light brown sugar and granulated sugar in this recipe gives the cookies the perfect texture! They have crispy edges and a chewy and slightly gooey interior! Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
Ingredients for M&M Cookies
All you need are a handful of simple pantry ingredients to make these M&M Cookies!Â
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 1 tablespoon of cornstarch makes these cookies extra chewy.
- Salt: Balances the sweetness of the cookie.
- M&Ms: Use 1 full cup of your favorite M&Ms. I used the pastel colored milk chocolate M&Ms for this recipe! Perfect for Easter! I like to use additional to top each cookie before baking.
- Milk Chocolate Chips: Use 1 cup milk chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead Easter dessert!
Making M&M Cookies
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in M&Ms and milk chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra M&Ms and milk chocolate chips – optional, but is it really though 🙂
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools and Equipment for the Best Cookies
M&M Cookies
Course: DessertDifficulty: Easy15
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minutesCrispy, chewy, and gooey M&M Cookies made with pastel colored M&Ms and milk chocolate chips making them perfect for Easter!
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 1/4 cup all purpose flour, measured using the spoon-and-level method
1 1/2 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup milk chocolate M&Ms (plus additional for topping each cookie)
1 cup milk chocolate chips (plus additional for topping each cookie)
Directions
- Cream together butter and sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined.
- Mix in M&Ms and milk chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top each cookie with extra M&Ms and milk chocolate chips.
- Bake for 10-12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!
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