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 placing on top the dough balls
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt.
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla; mix until smooth.
- Gradually add dry ingredients in several additions.
- Stir in M&Ms and chocolate chips.
- Chill dough 2 hours to overnight for best results.
- Roll dough into large balls and place 1 inch apart.
- Bake for 9–10 minutes until edges are set and centers are soft.
Notes
- Technique: Creaming properly and chilling dough are key for thick cookies.
- Flavor Tip: Reserve extra M&Ms to press on top before baking for a bakery look.
- Storage: Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
Calories: 246kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 88mg | Fiber: 1g | Sugar: 20g | Vitamin A: 253IU | Calcium: 27mg | Iron: 1mg