These Spring M&M Cookies are soft, chewy chocolate chip cookies loaded with pastel M&Ms and melty chocolate chunks. They bake up with golden edges, gooey centers, and just the right amount of sweetness.
And the best part? You can decorate them with cute little M&M bunny ears while the cookies are still warm. They’re perfect for Easter dessert tables, spring baking days, or a fun baking project with kids.
The base of this recipe is a classic soft chocolate chip cookie dough made with brown sugar for chewiness and an extra egg yolk for richness. The result is a thick, bakery-style cookie with a soft center and slightly crisp edges.
Spring M&M Cookies Ingredients
The best part about these Spring M&M Cookies is that they use simple pantry ingredients. If you bake cookies often, you probably already have everything you need sitting in your kitchen.
- Unsalted Butter: Butter gives these cookies their rich flavor and soft texture. Using softened butter helps it cream smoothly with the sugars, which creates those perfectly chewy edges and tender centers.
Brown Sugar: Brown sugar adds moisture and chewiness to the cookies. It also gives them a deeper caramel-like flavor that makes them taste like bakery-style chocolate chip cookies.
Granulated Sugar: A little granulated sugar balances the brown sugar and helps the cookies spread just enough in the oven.
Egg + Egg Yolk: Using one whole egg plus an extra egg yolk makes these cookies extra rich and soft. The extra yolk adds chewiness and helps keep the centers tender.
Vanilla Extract: Vanilla enhances the overall cookie flavor and pairs perfectly with both the chocolate chips and the M&Ms.
All-Purpose Flour: Flour provides structure so the cookies hold their shape while still staying soft and chewy.
Baking Powder + Baking Soda: This combination helps give the cookies just the right amount of lift while still keeping them soft in the center.
Chocolate Chips or Chunks: Chocolate chips add melty pockets of chocolate throughout the cookies. I love using a mix of chips and chopped chocolate for extra gooey bites.
Pastel M&Ms: Pastel M&Ms add that fun spring color and a little crunch in every bite. They make these cookies perfect for Easter baskets, spring parties, or just celebrating warmer weather.
How to Make Spring M&M Cookies
Step 1: Prep the oven - Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Cream butter and sugars - In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 1–2 minutes.
Step 3: Add eggs and vanilla - Mix in the egg, egg yolk, and vanilla extract until fully combined.
Step 4: Add dry ingredients - Add the flour, baking powder, and baking soda. Mix just until the dough comes together. Be careful not to overmix.
Step 5: Fold in chocolate - Use a rubber spatula to gently fold in the chocolate chips and M&Ms.
Step 6: Scoop the dough - Scoop 2–3 tablespoons of dough per cookie and place on the prepared baking sheet, leaving space between each cookie.
Step 7: Bake - Bake for 9–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
The cookies will continue to set as they cool.
How to Get Perfect Round Cookies
Right after the cookies come out of the oven, they may look slightly uneven or puffy. While they are still warm, place a large round cookie cutter or drinking glass over the cookie and gently swirl it in a circular motion.
This pulls the edges inward and creates perfectly round bakery-style cookies.
How to Make the M&M Bunny Decoration
If you want to make these cookies extra cute for spring, you can turn the M&Ms into little bunny ears.
While the cookies are still warm:
Press one whole pastel M&M into the center of the cookie with the logo facing down.
Take another M&M and carefully cut it in half to create the bunny ears.
Place the two halves above the whole M&M to form the ears.
You can also press a few extra chocolate chips into the tops of the cookies and sprinkle with flaky sea salt if you like a sweet and salty finish.
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
You can also freeze the cookie dough balls for up to 2 months and bake straight from frozen. Just add an extra minute or two to the bake time.
Tips for the Best Cookies
Use room temperature ingredients
This helps everything mix evenly and gives the cookies a better texture.
Do not overbake
The cookies should look slightly underdone in the center when you take them out of the oven.
Add chocolate on top after baking
Pressing extra chocolate chips into the cookies while they’re warm gives them that bakery-style look.
FAQ
Can I make these without M&Ms? Yes! You can simply replace them with extra chocolate chips.
Can I chill the dough? Yes. Chilling the dough for 30 minutes will give you slightly thicker cookies.
Can I double the recipe? Absolutely. This recipe doubles well.
If you make these Spring M&M Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.Enter your text here...
Spring M&M Cookies
Ingredients
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cups chocolate chips I like to mix chunks plus more for garnishing
- 1/2 cup pastel M&Ms plus more for garnishing
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Cream butter and sugars
- In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 1–2 minutes.
- Add eggs and vanilla. Mix in the egg, egg yolk, and vanilla extract until fully combined.
- Add dry ingredients. Add the flour, baking powder, and baking soda. Mix just until the dough comes together. Be careful not to overmix.
- Fold in chocolate. Use a rubber spatula to gently fold in the chocolate chips and M&Ms.
- Scoop the dough. Scoop 2–3 tablespoons of dough per cookie and place on the prepared baking sheet, leaving space between each cookie.
- Bake for 9–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Right after the cookies come out of the oven, they may look slightly uneven or puffy. While they are still warm, place a large round cookie cutter or drinking glass over the cookie and gently swirl it in a circular motion.
- When the cookies are still warm, press one whole pastel M&M into the center of the cookie. Take another M&M and carefully cut it in half to create the bunny ears. Place the two halves above the whole M&M to form the ears.
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