Easter M&M Cookies
These Easter M&M Cookies are thick and chewy with bursts of peanut butter and chocolate in every bite. Perfectly festive for spring, but just as delicious any time of year.
Servings: 36 cookies
Ingredients
- 3 ¼ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups unsalted butter slightly softened
- 1 ¼ cups dark brown sugar packed
- 1 ¼ cups granulated sugar
- 1 ½ tablespoon vanilla extract
- 2 Eggs
- 1 cup mini semi-sweet chocolate chips
- 1 cup peanut butter M&Ms reserve some for pressing on top of dough balls
Instructions
- Preheat the oven to 375°F conventional. Line baking sheets with parchment paper.
- Whisk together both flours, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars together until light and fluffy.
- Add eggs and vanilla and beat until well incorporated.
- Add the flour mixture in 5 gradual additions, mixing on low until just combined after each.
- Fold in the M&Ms and mini chocolate chips.
- Refrigerate the dough for a minimum of 2 hours or up to overnight.
- Roll dough into balls approximately the size of half a tennis ball. Press reserved M&Ms onto the tops. Place 1 inch apart on prepared baking sheets.
- Bake for 9 to 10 minutes, until the edges are set and the centers still look underbaked. Cool on the pan.
Notes
Doneness cue: Pull the cookies when the edges are set but the centers look underbaked and glossy. They will firm up as they cool on the pan and overbaking is the most common reason these lose their chew.
Chilling: A minimum 2-hour chill is required for thick, chewy cookies. Overnight produces the best result. Skipping the chill causes the cookies to spread thin.
Make ahead: Portion dough into balls and refrigerate up to 48 hours or freeze up to 2 months. Bake from the refrigerator as directed; add 1 to 2 minutes if baking from frozen.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze in a zip-top bag for up to 2 months and thaw at room temperature.
Chilling: A minimum 2-hour chill is required for thick, chewy cookies. Overnight produces the best result. Skipping the chill causes the cookies to spread thin.
Make ahead: Portion dough into balls and refrigerate up to 48 hours or freeze up to 2 months. Bake from the refrigerator as directed; add 1 to 2 minutes if baking from frozen.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze in a zip-top bag for up to 2 months and thaw at room temperature.
Nutrition
Calories: 246kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 88mg | Fiber: 1g | Sugar: 20g | Vitamin A: 253IU | Calcium: 27mg | Iron: 1mg