Easter Bunny M&M Cookies
These Easter Bunny M&M Cookies are soft, chewy, and filled with pastel M&Ms and chocolate chips. An easy Easter treat recipe for parties, classroom treats, and a fun baking activity with kids.
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I love baking these with my kids because they can help press the M&Ms on top and turn each cookie into a bunny face. If you enjoy easy holiday baking, colorful cookies, and kid-friendly desserts, this recipe is a must-try.
These Chocolate Covered Oreo Easter Nests and Easter Cracker Bark are also perfect Easter baking ideas with your kids, too!
How to Make Easter Bunny M&M Cookies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Heat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the butter, white sugar, and brown sugar together for 1-2 minutes until light and fluffy.
3. Add the vanilla extract and egg, and mix until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Gently fold in the chocolate chips and Easter M&Ms until evenly distributed.
6. Use a cookie scoop to drop dough balls onto the prepared baking sheet. Bake for 9-10 minutes, or until the edges are set but the centers are still soft.
7. As soon as you take the cookies out of the oven, press extra M&Ms on top to form bunny faces! For ears, carefully cut M&Ms in half and press them into the warm cookies.
Serve and Enjoy!
Let the cookies cool for a few minutes before transferring them to a wire rack.
Important Recipe Notes
- Make sure your butter is softened, not melted. This helps create soft, chewy cookies.
- Once you add the flour, mix just until combined. Overmixing can make the cookies tough.
- Use a cookie scoop for even cookies. Smaller cookies bake faster; larger ones may need an extra minute or two.
- Press the M&Ms onto the cookies right after baking while they’re still warm. They won’t stick if the cookies have cooled completely.
- Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack. This helps them set without breaking.
- Store in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for longer storage.
Easter M&M Cookies
Ingredients
- 8 tbsp. salted butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup Easter M&Ms, plus extra for topping
Instructions
- Heat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, white sugar, and brown sugar together for 1-2 minutes until light and fluffy.
- Add the vanilla extract and egg, and mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Gently fold in the chocolate chips and Easter M&Ms until evenly distributed.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet. Bake for 9-10 minutes, or until the edges are set but the centers are still soft.
- As soon as you take the cookies out of the oven, press extra M&Ms on top to form bunny faces! For ears, carefully cut M&Ms in half and press them into the warm cookies.
- Let the cookies cool for a few minutes before transferring them to a wire rack.
