These delicious Easter m&m cookies are a perfectly chewy, peanut buttery, oat-y, chocolatey way to celebrate the upcoming holiday!
Holidays make me think I have a legitimate excuse to eat all the treats I want in order to celebrate fully. For example, Valentine’s Day – eat all the chocolates; Thanksgiving – eat all the pie; Christmas – eat all the fudge.
And do you know what I eat at Easter? All the edible pastel things. But I was really craving cookies, so I put edible pastel things in and on the cookies, and then it was all in the name of festivity.
Cute pastel candy embellishments aside, this M&M Easter cookie recipe are so dang good and are the perfect chewy, peanut buttery, oat-y, chocolatey way to celebrate Easter and any other holiday!
M&M Easter Cookies
- 2 C flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ C butter (room temperature, slightly softened)
- 1 C brown sugar
- ½ C granulated sugar
- ½ C creamy peanut butter
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tsp vanilla
- 1½ C oats
- 1 C peanut butter chips
- ¾ C semi-sweet chocolate chips
- ¾ C pastel M&Ms
Tips and thoughts for this recipe:
- Don’t skip chilling the dough. Sometimes it’s a drag to wait, but it keeps the cookies from spreading and enhances the flavors by allowing them to develop and intensify (like marinating).
- I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
- Baking times are only a guideline. Everyone’s ovens are a bit different, so you should try to use visual cues for cookies being done. You are looking for set edges that are slightly browned. You are looking for the center to appear set and not wet (unless you like an undercooked cookie, which some do). Cookies continue to bake on the baking sheet for a few more minutes when removed.
- Cold ingredients should be at room temperature (egg, butter) because they will emulsify into the batter more easily, providing uniform texture. Don’t microwave any ingredients. Just leave them out on the counter until they reach room temp.
- Bread flour can make these cookies more chewy, and cake flour can make them more delicate (as alternatives to white flour).
Once they’re done, pull your Easter M&M cookies out and place them on a wire rack to cool. Then just try not to eat all of them while they are soft 😮
They’re so colorful! You get all the pastel loveliness of the Easter holiday without having to use food dye or do anything crazy.
Get the printable recipe for these delicious cookies below.
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cup oats
- 1 cup peanut butter chips
- ¾ cup semi-sweet chocolate chips
- ¾ cup Easter M&Ms
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter.
- Add the egg, egg yolk, and vanilla and mix well.
- Slowly add the flour mixture until just incorporated, then mix in the oats.
- Stir in the peanut butter chips, chocolate chips, and M&Ms.
- Chill the dough from 30 minutes up to 24 hours. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Place balls of dough (around 1½ Tbsp) on the cookie sheet. Add M&Ms to the top and push down slightly.
- Bake for 9-11 minutes. Pull out of the oven, remove from cookie sheet, and place on cooling racks.
Serving Size:1 cookie
Amount Per Serving: Calories: 286Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 196mgCarbohydrates: 36gFiber: 2gSugar: 22gProtein: 5g
Happy baking! And be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls.
Let me know what you think of this M&M Easter cookie recipe in the comments! I’d also love for you to check out these other Easter recipes: