Easter M&M Cookies
Festive Easter M&M Cookies feature pastel M&Ms and white chocolate chips, creating a colorful spring treat with a delightful mix of textures and flavors.
Equipment
- 1 baking sheet lined with parchment paper
- 1 medium cookie scoop
- 1 Mixing bowls
- 1 Sifter
- 1 wire cooling rack
- 1 sharp knife for cutting M&Ms
Ingredients
- ½ cup butter melted
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup light brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ½ cup pastel M&Ms plus more for decorating
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Melt butter and let it cool for 5 minutes.
- Sift together flour, baking powder, baking soda, and kosher salt in a bowl; set aside.
- In a separate bowl, mix melted butter with light brown sugar and white sugar until combined.
- Stir in the egg and vanilla extract into the butter and sugar mixture.
- Add wet ingredients to the dry ingredients and stir until just combined.
- Fold in white chocolate chips and pastel M&Ms.
- Scoop dough onto prepared baking sheets using a medium cookie scoop.
- Bake cookies for 10 to 12 minutes until golden.
- While baking, cut a handful of M&Ms in half to create bunny ears.
- Press the M&M halves as ears into the hot cookies near visible M&Ms or add some M&Ms before pressing ears.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for 3-5 days.
- Cookies can be frozen for extended freshness.