Easter baking just hits different, doesn’t it? The pastel colors, the cozy kitchen vibes, and that unmistakable smell of warm cookies in the oven—it’s basically happiness with sprinkles on top. These Soft and chewy Easter cookies are the kind of treat that disappears faster than you can say “save one for later.” One bite in, and you’re met with melty chocolate chips, buttery dough, and pops of candy-coated crunch that instantly feel like spring.
What really steals the show? Those Pastel M&M cookies for Easter. They’re bright, playful, and unapologetically festive. Honestly, they make every cookie look basket-ready without any extra effort. IMO, that’s a baking win. Whether you’re hosting brunch, filling Easter baskets, or sneaking a cookie while hiding eggs, this Easy Easter cookie recipe fits right in.
There’s something special about baking during spring. The days feel lighter, the desserts get more colorful, and suddenly Spring chocolate chip cookies feel like a must-have. These cookies strike that perfect balance—classic chocolate chip comfort with a seasonal twist that feels fun, not fussy. No complicated steps. No weird ingredients. Just pure, joyful baking.
This recipe is one of those Easter baking ideas you’ll come back to year after year. The dough comes together fast, the cookies bake up beautifully, and the result is a tray of Colorful Easter cookies that look as good as they taste. Plus, they’re Homemade Easter cookies, which automatically earn bonus points with family and friends.
Baking with kids? Even better. This is one of those Easter desserts for kids that doubles as an activity—pouring M&Ms, sneaking tastes, and proudly pointing out “their” cookies. FYI, extra sprinkles are always encouraged.
At the end of the day, this Holiday M&M cookie recipe isn’t just dessert—it’s a memory in the making. And honestly, isn’t that what Easter is all about? 🐣🍪
Easter Chocolate Chip M&M Cookies
Ingredients
Method
Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter with both sugars until the mixture looks pale, fluffy, and creamy—this usually takes about 2–3 minutes.
Mix in the eggs one at a time, making sure each one is fully blended before adding the next. Stir in the vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute everything.
Slowly add the dry mixture to the butter mixture, mixing just until no streaks of flour remain. Don’t overmix—soft cookies love a gentle touch.
Fold in the chocolate chips and Easter M&Ms, spreading them evenly through the dough.
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Notes
Cooling & Storing Tips for Maximum Freshness
Once the cookies come out of the oven, patience is key. Cooling them on a wire rack keeps the bottoms from getting soggy and helps maintain that perfect chewy center. After they’ve cooled completely, store them in an airtight container at room temperature. This keeps them fresh, soft, and irresistible for several days—if they last that long!FAQs
Can I freeze the cookie dough?Yes! Scoop the dough into portions, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 extra minutes. How do I keep the cookies soft?
Slightly underbake them and store them in an airtight container. Adding a slice of bread to the container also helps retain moisture. Can I swap the Easter M&Ms?
Definitely. Any seasonal or regular M&Ms work perfectly, or you can mix in chopped candy instead. Why are my cookies spreading too much?
Your butter may be too soft. Chilling the dough for 20–30 minutes helps prevent excessive spreading.