M&M Cookies

Easter M&M Cookies

Think about a classic M&M Cookie…now make it taller, thicker, load it with more M&M’s, chocolate chips, and make it just barley gooey in the center while so deliciously soft and chewy with a slightly crisp bottom. Are you imagining it? Now that I’ve put that image in your head, scroll on down for the full recipe. Enjoy!


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ā™¬ Married Life (From “Up”) – Gina Luciani

Easter M&M Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com
0.0 from 0 votes


Total time


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  • 1 cup unsalted butter, cold and cubed

  • 1/2 cup granulated sugar

  • 1 cup light brown sugar

  • 2 eggs

  • 2 tsp. vanilla extract

  • 1 1/2 cups cake flour

  • 1 1/2 cups all-purpose flour

  • 1 tsp. cornstarch

  • 3/4 tsp. baking soda

  • 1/2 tsp. salt

  • 1 cup semi-sweet chocolate chips

  • 1 cup M&M’s


  • Preheat the oven to 400 degrees F. and line a cookie sheet with parchment paper. Set aside.
  • Cut up the butter into small cubes. Place the butter in the bowl of a stand mixer fit with the paddle attachment.
  • Cream together the butter and sugars for about 3 1/2 minutes on low speed.
  • Add in the eggs one at a time mixing between each addition. Add in the vanilla.
  • In a separate small bowl, whisk together the flours, cornstarch, baking soda, and salt.
  • Add the dry ingredients into the wet and mix just until a dough starts to form.
  • Add in the chocolate chips and M&M’s. Mix until they are evenly distributed – only for a couple seconds so you don’t over mix the dough.
  • Scoop the dough into large balls about 10 Tbsp amount balls of dough. Use the video for reference to see how big mine are. You want them to be large.
  • Place 4-5 cookies on the cookie sheet at a time. Place 4-6 M&M’s on top of each ball of cookie dough.
  • Let them chill in the fridge for 15 minutes then bake for 10 minutes or until golden brown all over.
  • Allow the cookies to sit on the pan to cool as they will continue to bake.
  • Enjoy!

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