Description
These cookies are soft, chewy, and packed with melty chocolate and colorful Easter candy—perfect for spring baking and festive entertaining
Ingredients
Scale
- 2 sticks butter, softened
- 2 eggs
- 2 cups brown sugar
- 2 tablespoons white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 ½ cups pastel M&Ms
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars
In a large bowl, beat softened butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes). - Add eggs and vanilla
Mix in eggs one at a time, then stir in vanilla extract until smooth. - Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt. - Combine wet and dry
Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix. - Fold in chocolate
Gently fold in chocolate chips and pastel M&Ms. - Scoop dough
Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets, spacing about 2 inches apart. - Bake
Bake for 10–12 minutes, until edges are set and centers are soft. Slam the pan on the counter a couple times after coming out of the oven. Press three m&ms in the shape of a bunny head on the top of the cookie.
- Cool and serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For bakery-style cookies, press a few extra M&Ms on top right after baking.
- Slightly underbake for ultra-soft, chewy centers.
- Chill dough for 30 minutes if you want thicker cookies.
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate up to 1 week
- Freeze baked cookies or dough for up to 2 months