If you want a super easy cookie for spring, then try this delicious recipe. Made with a chocolate chip cookie base, these Easter M&M cookies are full of festive spring fun! They are soft, chewy and super easy to make. You can even make the cookies ahead of time for quick holiday prep!

stack of five easter cookies with pastel m&ms and sprinkles and top cookie with a bite

Happy almost Easter! If you’re looking for an easy last minute recipe for the holiday, then I have a treat for you. Made with Easter M&M’s and colorful sprinkles, these spring cookies are sweet, chewy and so simple to make! You likely already have the ingredients in your kitchen too.

Why you will love this recipe

  • The best cookie dough base. These cookies are an adaptation of my chocolate chip cookies, but instead of chocolate chips I simply chose M&M’s!
  • Super chewy. The recipe calls for an extra egg yolk and brown sugar, which makes cookies chewy. The dough is also chilled to guarantee the best texture!
  • So easy to make! The recipe uses basic ingredients that are commonly found in your kitchen. It’s straightforward and delicious!
  • Festive and fun. Who doesn’t love love some pastel colors for spring and Easter? The use of pastel M&M’s and sprinkles makes these cookies perfect for the season.

Ingredient notes

  • Butter: Use unsalted butter at room temperature. The salt is added separately to activate the baking soda.
  • Granulated sugar and brown sugar: The combination of both sugars make these cookies soft and chewy!
  • Cornstarch: This optional ingredient is mixed in with the flour to make the cookies extra soft.
  • Vanilla: This provides delicious flavor in the cookies. Use pure vanilla extract (not imitation) for best results.
  • Easter M&M’s: These pastel candy-coated chocolates makes. You can use other type of M&M’s in this recipe too!
  • Sprinkles: To add another extra festive touch, add some pastel sprinkles on top of the cookies right before baking.

Recipe variations

The cookie dough base for this recipe is super adaptable. I use it for my Halloween cookies and Fourth of July cookies. Feel free to change the color M&M’s or sprinkles. You can even use peanut M&M’s, chopped mini Cadbury eggs or other chocolate Easter candy!

To make Easter cookie sandwiches, pipe buttercream frosting on the bottom of one cookie and press it together with another cookie. Try rolling the sides of the sandwich in sprinkles for the frosting to catch on to.

For more chocolate, replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder. The dough will be slightly drier, so add 1 tablespoon milk when adding the vanilla. You can also mix in 1/2 cup semisweet chocolate chips for Easter chocolate chip cookies.

How to make Easter M&M cookies

photo collage demonstrating how to make cookie dough with easter m&ms in a bowl with a hand mixer
  1. Whisk together the dry ingredients—flour, cornstarch, baking soda and salt—in one bowl and set aside.
  2. Beat wet ingredients in a separate bowl. Beat butter and sugars together until light and fluffy, then add eggs and vanilla.
  3. Add dry ingredients to wet ingredients and mix just until combined. Stir in the M&M’s by hand.
  4. Chill the dough for 2 hours or up to 24 hours. When ready to bake, Preheat oven to 350. Line a baking sheet with parchment paper.
  5. Scoop the cookie dough and roll into balls. Press down slightly with the palm of your hand. Add sprinkles to the tops of the cookies.
  6. Bake at 350 F for 10 to 12 minutes. Cool in a wire rack and enjoy!

Expert tips

Use room temperature ingredients. It makes it easier to mix and better texture for the cookies. For accurate measuring, use a kitchen scale or aerate your flour by fluffing it up with a fork and spooning it into a measuring cup (never pack down flour).

Chill the dough for extra chewy cookies! I like to let it chill for a full 24 hours for extra chewy cookies, but 2 hours does the trick too. If the dough is too cold to scoop, let it sit on the counter for about 20 or 30 minutes.

Press the cookie dough balls down slightly. The flat top will help the sprinkles stay put. If they aren’t staying on, use your hand to gently press them in.

Do not over bake. The key to a super soft and delicious cookie is slightly under baking them. The edges should be set, but the centers soft and slightly puffy.

easter cookies with pastel m&ms and sprinkles in a pile

Make ahead and storage tips

Make ahead: The dough may be prepared and chilled in the refrigerator for up to 48 hours. Let it sit on the counter until soft enough to scoop.

Freeze: The dough may be frozen for up to 3 months. Defrost in the refrigerator before scooping into balls and baking. You can also freeze the cookie dough balls. Flash freeze them for an hour before placing in a freezer bag for up to 3 months. To bake from frozen, let them sit at room temperature while oven preheats, then increase baking time to 14 minutes.

Storage: Baked cookies will last in an airtight container at room temperature for 5 days or in the freezer for 3 months. Wrap them in plastic wrap to prevent freezer burn and store in an airtight container or bag.

Frequently Asked Questions

Can I use other chocolate candies in this recipe?

Yes! Chopped up Cadbury milk chocolate mini eggs or Hershey’s candy coated mini eggs will work. You can also use peanut M&M’s or Reese’s Pieces.

Why did my cookies spread?

The dough was too warm or you flattened the balls too much with your hand. If it’s the second batch, it’s possible the baking sheet was still warm.

Where can I find Easter sprinkles?

Your local chef store or baking store will likely have them. You can also look in the holiday section at grocery stores or buy spring sprinkles online.

Can I skip chilling the dough?

Yes, but the cookies won’t be as chewy and they will spread a little while baking. If you’re short on time, scoop the dough into balls and chill them for 30 minutes before baking.

pile of easter cookies on wax paper on a wire cooling rack next to white ceramic bunny

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

pile of easter cookies with pastel m&ms and sprinkles

Get the Recipe: Easy Easter M&M Cookies

Made with a chocolate chip cookie base, these Easter M&M cookies are full of festive spring fun! They are soft, chewy and super easy to make.
5 (11 ratings)


  • 2 ¼ cups (280 g) all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup Easter M&M's
  • 2 Tablespoons pastel sprinkles


  • In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
  • With the mixer on low, slowly add the flour mixture. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the M&M’s by hand.
  • Cover cookie dough with plastic wrap and chill for at least 2 hours and up to 48 hours.
  • When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
  • Use a medium cookie scoop to scoop a heaping tablespoon of the chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 2-inches apart. Gently press down the balls of cookies with the palm of your hand so the tops are flat. Add sprinkles on top.
  • Bake for about 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.


Make ahead: If chilling dough for more than 2 hours, let it rest on the counter for 20 to 30 minutes or until the dough is soft enough to scoop, but still cool to the touch.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cookie dough for up to 3 months. Defrost in the refrigerator overnight before scooping and baking. 
Serving: 1cookie, Calories: 198kcal, Carbohydrates: 29g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 84mg, Potassium: 30mg, Fiber: 1g, Sugar: 19g, Vitamin A: 217IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg

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