Pin it
I discovered these Easter chocolate chip cookies by accident when I was trying to use up leftover candy from my kids' baskets. Those pastel M&Ms were taking over my pantry, and I figured they'd work just as well as regular chocolate chips in my go-to cookie recipe. Little did I know I'd created a monster - now my family starts asking for "those Easter cookies" around February!
My neighbor's daughter came over last Easter while these were cooling on the rack. She took one bite, looked at me with complete seriousness, and said, "These are better than the cookies at the mall." From a 10-year-old cookie connoisseur, there is no higher praise.
Key Ingredients
- Unsalted butter - Use the real deal, not margarine or shortening. The flavor is worth it.
- Brown sugar - The higher ratio of brown to white sugar is what gives these that chewy texture
- Vanilla extract - Don't skimp here - a full tablespoon seems excessive but makes all the difference
- Cornstarch - The secret weapon that keeps these cookies soft in the middle
- Semi-sweet chocolate chips - Creates the perfect balance with the sweeter candy pieces
- M&Ms - The pastel spring colors make these feel festive without any extra work
Pin it
Making Cookie Magic
- Setting Up For Success
- Line your baking sheet before you even start mixing. Nothing worse than having cookie dough ready with nowhere to go. I've forgotten this step more times than I care to admit and ended up with dough balls rolling around my counter.
- The Creaming Method
- Beat your butter and sugars until the mixture looks fluffy and has lightened in color. This usually takes me about 3 minutes, which feels like forever when you just want cookies. Don't rush this part - it creates the foundation for the perfect texture.
- Egg Integration
- Make sure your egg is actually at room temperature or it won't mix properly. If you forgot (I always do), place it in a bowl of warm water for 5 minutes. Beat it in with the vanilla until the mixture looks smooth and glossy.
- Flour Finesse
- Whisk those dry ingredients separately - it seems like an annoying extra step but prevents the baking soda from clumping. Add to the wet ingredients gradually, mixing just until you don't see dry flour anymore. Overmixing at this stage makes tough cookies, and life's already tough enough.
- Mix-In Madness
- Fold in the chips and M&Ms by hand with a spatula. Using the mixer for this will break up the candies and you'll lose those pretty colors. Reserve a handful for pressing into the tops later - it makes them look like they came from a fancy bakery.
- The Freezer Trick
- Don't skip freezing the dough balls! This is the difference between flat, sad cookies and thick, bakery-style ones. I've tried every cookie trick in the book, and this simple step makes the biggest difference by far.
My son's baseball coach once told me these cookies were the reason he volunteered to coach again this season. I'm not entirely sure he was joking. The team now expects them after every winning game, which has made for a lot of late-night baking sessions during tournament season.
Perfect Pairings
Serve these with cold milk for the classic combo that never disappoints. For grown-up gatherings, they're amazing with coffee or even a glass of dessert wine. I've served them alongside vanilla ice cream for impromptu ice cream sandwiches when company drops by unexpectedly.
Switch It Up
Try dark chocolate chips instead of semi-sweet for a more sophisticated flavor. Swap in different seasonal M&Ms throughout the year - the red and green Christmas ones look stunning. For a more grown-up version, use chopped high-quality chocolate instead of chips. Some of my friends add a sprinkle of sea salt on top before baking.
Keeping Them Fresh
Store in an airtight container with a slice of bread to keep them soft. The bread will get stale but the cookies stay perfect - it's kitchen magic. They'll keep for about a week, though in my house they rarely last more than two days. For longer storage, freeze the baked cookies and microwave for 15 seconds when the craving hits.
Pin it
I've been tweaking this recipe for years, and it's become the one thing people actually request when I ask what I can bring to gatherings. My daughter's teacher even mentioned them in her end-of-year card last spring, which both embarrassed my daughter and made me secretly proud. There's something about a really good chocolate chip cookie that brings people together – and adding those colorful Easter candies just makes everything a little more joyful.
Frequently Asked Questions
- → Why do I need to freeze the cookie dough?
- Freezing the dough helps the cookies stay thick during baking and enhances their flavor. This gives them that bakery-style look and texture.
- → Can I use regular M&Ms instead of Easter M&Ms?
- Absolutely! You can use any color or seasonal variety of M&Ms to customize these cookies for different holidays.
- → What does cornstarch do in cookies?
- Cornstarch helps make the cookies extra soft and tender. It's the secret ingredient in many bakery-style cookie recipes.
- → Can I freeze the cookie dough for longer than overnight?
- Yes! You can freeze the shaped cookie dough balls for up to 3 months. Simply bake from frozen, adding 1-2 minutes to the baking time.
- → Why are my cookies not spreading enough?
- If your cookies aren't spreading, try pressing them down slightly before baking, or let the frozen dough sit at room temperature a bit longer before baking.