Easter Chocolate Chip M&M Cookies

These cookies are so cute and easy to make. They’re the perfect treat to make for Easter when you don’t have a ton of time to prepare and assemble delicious homemade cookies. These cookies are made with my delicious brown butter chocolate chip cookies and decorated with Easter Pastel colored M&M’s to look like little bunnies! I hope that you enjoy these cookies as much as I did!

If you love this recipe, check out some more of my delicious Easter Recipes! :) Like my Easter Peeps Swiss Roll or my Easter Sugar Cookies!

How To Make Easter Chocolate Chip M&M Cookies

• Preheat & Prep: Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
• Brown the Butter: Place the butter in a small saucepan over low heat. Allow it to slowly melt, swirling the pan occasionally. The butter will start to foam and develop a nutty aroma. Easily one of my favorite smells in the whole world!! Once brown bits form at the bottom, remove it from heat and set aside to cool.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• Mix Wet Ingredients: Once the browned butter has cooled, whisk it together with both sugars. Add the egg and vanilla extract, mixing until combined.
• Combine Ingredients: Add the dry ingredients to the wet mixture, stirring with a silicone spatula. Stop mixing just before fully combined, then fold in the chocolate chips. As I mentioned in the list of ingredients, I love a mix of chocolate chips and chocolate chips so I used a mixture of both. I also used a semi-sweet and milk chocolate.
• Scoop & Shape: Roll cookie dough into 3-tablespoon-sized balls and gently flatten them on the prepared cookie sheet. Space cookies about 2 inches apart. They’ll spread a little bit but make sure that you flatten them slightly with the palm of your hand otherwise they won’t spread as easily.

• Bake: Bake for 9-10 minutes. Remove cookies from the oven when they appear slightly underbaked; they will continue to bake on the pan as they cool.
• Decorate: While the cookies are still warm, gently press an M&M onto the top of each cookie. Slice additional M&M’s in half and place them around the whole M&M to resemble bunny ears.
• Enjoy! Allow cookies to cool slightly before serving. These cookies are SO YUMMY! And obviously, adorable :)

How to Store Easter Chocolate Chip M&M Cookies

Store in an airtight container at room temperature for up to 5 days but of course, these cookies are best enjoyed fresh :)
For longer storage, freeze the cookies in a sealed container for up to 3 months. Let them thaw at room temperature before serving. I love to pop them in the microwave for like 30 seconds. They get so gooey and warm and delicious.

Recipe Variations

• White Chocolate Lovers: Swap the semi-sweet chocolate chips for white chocolate chips!
• Nutty Twist: Add 1/2 cup chopped pecans or almonds for extra crunch.If you do this, you might want to tone down the chocolate chips a little bit so that the ratio for add-ins to dough isn’t off.
• Extra Flavor: Stir in 1/2 teaspoon of almond extract for a unique depth of flavor.

Key Ingredients

Browned Butter: Adds depth and a subtle caramelized flavor. Browned butter is so delicious and rich, it will literally transform an average chocolate chip cookie to an over the top insanely delicious cookie.
Light Brown Sugar: Gives cookies a chewy texture. You can also use dark brown sugar if that’s all you have on hand :)
Chocolate Chips & M&M’s: A mix of melty chocolate and crunchy candy-coated pieces make these extra festive!

Easter Chocolate Chip M&M Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

5.0 from 7 votes

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Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/2 cup unsalted butter, browned

• 1/3 cup granulated sugar

• 1/3 cup light brown sugar, tightly packed

• 1 egg, room temperature

• 1 1/2 tsp. vanilla

• 1/2 cup chocolate chips or chopped chocolate (I like a mix of both)

• 1 package easter M&M’s

Directions

• Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
• Starting with the browned butter so that it has time to cool before we use it, place the butter in a small sauce pot and put over low heat.
• Allow the butter to slowly melt while occasionally swirling the pan. The mixture should begin to lightly bubble and foam. After about 6 or so minutes the butter should start to take on a nutty smell. You’ll notice a layer of foam at the top and small brown bits at the bottom. Once this has happened you can remove the butter from the heat and set aside to cool down.
• In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
• Once the butter has cooled down, whisk together the butter and both sugars.
• Add the egg and vanilla and continue to whisk to combine.
• Add the dry ingredients to the wet and use a silicone spatula to combine everything together. Stop mixing just before everything is combined. Add in the chocolate chips and continue to stir.
• Scoop and roll the cookies into about 3 tablespoon sized balls. Gently use your palm to flatten the cookies on the prepared cookie sheet. Place each cookie about 2″ apart.
• Bake for 9-10 minutes. Pull the cookies out of the oven when they still look underbaked. They will continue to bake as they sit on the pan.
• Allow the cookies to cool slightly before placing a full M&M on top by gently pressing it in. Either slice and M&M in half with a sharp knife or break it apart in your hand. I found it easier to slice them in half. Place two halves on top of each whole M&M to look like bunny ears.
• Repeat these steps until all of the cookies are baked and decorated with M&M’s.
• Enjoy!

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