Chewy Easter M&M Cookies

Spring colored candies make these ooey-gooey chewy cookies the perfect edition to your Easter table…or any table! Change out the colors to match the season!

Printable Version

Makes

24 cookies

Prep time:

15 minutes

Total Time:

40 minutes

Good For:

Dessert

Inroduction

About this Recipe

I am a cookie lover…and also a cookie SNOB. I admit it. By my definition, cookies had better be soft and chewy, and while chocolate isn’t a must, it’s definitely worthy of some bonus points.

I’ve spent much of my adult life in pursuit of the PERFECT chocolate chip cookie, and I’ve tried some very time-intensive recipes that claim they’ve found it.

Nope.

THIS is it. Oh sure, it claims it’s an M&M cookie…and it can be…but you can absolutely sub out the M&Ms for more chocolate chips. At Christmas I made this recipe with a mixture of milk and semi-sweet chips and chunks…then with white and milk chocolate chips…and at Easter, I used the M&Ms that were pretty pastels. You can absolutely use Christmas M&Ms for these in December, or any other color for any other season. Whatever your choice, these cookies are AWESOME.

Why? Because they’re melt-in-your-mouth soft and have a fantastic chewiness. This recipe calls for big, generous scoops of dough that make a big, satisfying cookie.

Looking to go sugar-free? I’ve made these with sugar-free chips from ChocZero and subbed the sugars in the recipe for Swerve Bown and All Purpose in the Raw, and they turned out great! The texture was slightly different, but if you weren’t doing a side-by-side comparison, you’d never know.

Ingredients

Instructions

1 cup salted butter, softened
1 cup light brown sugar or Swerve Brown
¾ cup granulated sugar or All Purpose in the Raw
2 large eggs at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
¾ cup semi-sweet chocolate chips
1 cup M&Ms in your choice of color, or milk-chocolate chips

Preheat your oven to 375°. Line two baking sheets with either parchment paper or silicone baking mats.
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Cream together the softened butter and the sugars or sugar alternatives with an electric mixer until they’re fluffy. Add the eggs and vanilla and mix until they’re just combines.
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In a separate bowl or 4-cup measuring cup, whisk together the flour, baking soda, and salt. Slowly mix into the butter mixture.
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Fold in the candy and chocolate chips.
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Using a medium cookie scoop (2-3 tablespoons), drop the dough onto your prepared baking sheets. Don’t crowd them! These are big cookies, so depending on the size of your sheets, you may have to do them in two rounds.
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To get that perfect presentation, press a few extra M&Ms or chocolate chips into the top of the cookies.
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Bake for 7-10 minutes, rotating the pans (switching racks and front to back) halfway through to ensure even baking. When the edges are just beginning to brown, the cookies are ready to come out of the oven. The middles will still be soft.
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Allow the cookies to cool for 3 minutes on their pans (this will help set those middles) and then transfer to a cooling rack to cool completely.

Printable Version

From the Books

Okay, okay…so I know chocolate chip cookies, and definitely M&M cookies, were not a thing in Biblical days. BUT…these two books both center around Easter. So why not include a modern Easter recipe in this collection, right? 😉 If Abigail and Magdalene were around today, they would absolutely be celebrating our Savior’s resurrection with celebratory foods. So curl up with one of these novels…and have a cookie or two too!