Soft and chewy bakery-style chocolate chip cookies studded with festive pastel M&M’s—perfect for adding sweetness to Easter celebrations!

Why You’ll Love This Recipe

Perfectly soft and chewy texture
Festive and colorful with pastel M&M’s
Easy to make with simple pantry ingredients
Great for Easter parties and springtime gatherings
Freezer-friendly for make-ahead convenience

Ingredients

¾ cup unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
1 egg, room temperature
1 tablespoon vanilla extract
2½ cups all-purpose flour, spooned and leveled
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup pastel-colored M&M’s, plus more for topping

Directions

Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until thoroughly combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the semi-sweet chocolate chips and M&M’s.
Using about 2 tablespoons of dough per cookie, form into balls and place on the prepared baking sheet. Press a few additional M&M’s onto the top of each cookie if desired.
Cover the cookie dough balls with plastic wrap and freeze for at least an hour, or up to overnight. If freezing overnight, let the cookie dough balls sit at room temperature for 10 minutes before baking.
Preheat the oven to 350°F (175°C).
Place the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are set and the centers appear slightly under-baked. Gently press additional M&M’s and chocolate chips into the top of the cookies if desired.
Let the cookies cool for several minutes on the baking sheet before transferring to a cooling rack to cool completely.

Servings and Timing

Prep Time: 10 minutes (plus freezing time)
Cooking Time: 10-12 minutes
Total Time: Approximately 1 hour 30 minutes
Servings: 24 cookies
Calories per Serving: 279 kcal

Variations

White Chocolate Twist: Substitute white chocolate chips for the semi-sweet chocolate chips.
Nutty Delight: Add ½ cup chopped pecans or walnuts for extra crunch.
Gluten-Free Option: Use a gluten-free all-purpose flour blend.
Mini Cookie Bites: Use a teaspoon-sized scoop to create bite-sized cookies.
Peanut Butter M&M’s: Swap out regular M&M’s for peanut butter or peanut M&M’s for added flavor.

Storage/Reheating

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Store baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies in the microwave for 10-15 seconds to enjoy them soft and melty.

FAQs

Can I skip the freezing step?

Freezing helps the cookies maintain their shape and develop a chewier texture, but you can bake them immediately if needed.

Can I use a different type of M&M’s?

Yes! You can use any variety, such as peanut, caramel, or crispy M&M’s.

How do I prevent my cookies from spreading too much?

Make sure to chill the dough before baking and avoid overmixing the ingredients.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 48 hours before baking.

What if I don’t have cornstarch?

Cornstarch helps create a softer texture, but you can leave it out if necessary. The cookies will still be delicious!

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but margarine can be used as a substitute if needed.

Why are my cookies hard after baking?

Overbaking can cause cookies to become hard. Remove them from the oven when the centers still look slightly underbaked.

Can I use dark chocolate chips instead?

Absolutely! Dark chocolate chips will add a richer, slightly less sweet flavor.

How can I make these cookies more festive?

Try adding colorful sprinkles or shaping the dough into fun Easter-themed designs.

Do I need to adjust the baking time for smaller cookies?

Yes, if making mini cookies, reduce the baking time to about 7-9 minutes.

Conclusion

These Easter Chocolate Chip Cookies are a fun and festive treat perfect for springtime gatherings. With their chewy texture, chocolatey goodness, and pastel-colored M&M’s, they bring joy to every bite. Whether making them for Easter baskets, parties, or just because, they’re sure to be a crowd-pleaser!

Easter Chocolate Chip Cookies

Author: Chef Clara
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Soft and chewy bakery-style chocolate chip cookies studded with festive pastel M&M’s—perfect for adding sweetness to Easter celebrations!

Ingredients

Scale

¾ cup unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
1 egg, room temperature
1 tablespoon vanilla extract
2½ cups all-purpose flour, spooned and leveled
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup pastel-colored M&M’s, plus more for topping

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips and M&M’s.
Scoop 2 tablespoons of dough per cookie, form into balls, and place on the prepared baking sheet. Press extra M&M’s on top if desired.
Cover and freeze for at least 1 hour (or overnight for better texture). If frozen overnight, let sit at room temperature for 10 minutes before baking.
Preheat oven to 350°F (175°C).
Arrange cookie dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set and centers look slightly underbaked. Press additional M&M’s and chocolate chips on top for a bakery-style finish.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Chill the dough for thicker cookies – Freezing the cookie dough for at least an hour helps prevent spreading and creates a chewier texture. If you’re short on time, chill for at least 30 minutes.
Use a mix of chocolate chips and M&M’s – This adds variety in texture and flavor. Pressing extra M&M’s on top before baking makes them look more festive.
Slightly underbake for the best texture – The cookies will continue to cook as they cool on the baking sheet, so remove them when the centers look slightly soft.

Prep Time: 10 minutes (plus freezing time)
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American