Pastel m&m’s make these cookies so cute and colorful – all dressed up for Easter. Just start with your favorite chocolate chip cookie recipe, then replace the chips with m&m’s.
We chose this recipe because we love a soft, thick, chewy cookie. Adapted from:
Live Well Bake Often
2 and 3/4 cups all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter, softened to room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 10-ounce package pastel-colored m&m’s
• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the eggs and vanilla extract one at a time and mix until fully combined.
• Slowly add in the flour mixture and continue mixing until just combined.
• Fold the m&m’s in by hand so the mixer doesn’t damage them. *Set aside a handful of m&m’s to place on top of cookies right before baking.
• Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
• Once the dough is chilled, preheat the oven to 350°F. Line baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator. Using a 1/4 cup measure, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of dough as cookies will spread a bit during baking.
• *Place a few of the m&m’s you set aside on top of each cookie dough mound so they’ll show up better when baked.
• Bake at 350°F for approximately 12 minutes or until the edges of the cookies are a light golden brown and the top is set. Remove from the oven and cool on baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
For packaging as gifts, we wanted our cookies larger than usual because a big cookie = better! The ones pictured were made using a 1/4 cup measure rounded with dough.
We chose size 12 circle labels and here’s a tip: For the bunny icon label we used the bookplate version of the Elements Icon design, which features text that curves around the top and bottom. You don’t need to order bookplates to get this look though. Just let us know you want the same styling by using the “design request” button and leaving a note when you are personalizing your labels. Pictured cookies are packaged in large cellophane bags. You can also use store-bought plastic cling wrap.