The Perfect Springtime Chocolate Chip Cookies!

It rained all weekend so we were looking for something fun to do together as a family to pass the time. We decided to play a game of Monopoly. It was the best game of Monopoly we’ve played yet!

I was on a roll, I thought for sure I was going to defeat my undefeated husband. Things were really looking up for me as he kept handing over all his money. About half way through the game, things took a turn in his favor and he ended up dominating the game and winning! As usual. I don’t know how he does it, he won’t share his secret. But he wins every single time!

Speaking of winning, these Easter M&M Chocolate Chip Cookies are a sure win every time! I loooove these cookies! Right out of the oven they are ooey-gooey, crispy on the outside and soft on the inside. If you love cookies as much as I do then make sure you make a batch of these Brownie Mix Cookies , The Best Soft Chocolate Chip Cookies , and Copycat Levain Bakery Chocolate Chip Cookies ! Sooooo good!!

What You’ll Love About this Recipe

Classic Cookie with Spring Twist – You will still get everything you love about chocolate chip cookies, but with a pop of color and crunch!

Great for Sharing – Perfect for Easter baskets, classroom treats, Spring parties, or setting out after an egg hunt!

Simple Ingredients – No fancy steps or hard to find ingredients!

Soft & Chewy – These cookies stay tender and chewy, making them just as good the next day (if they last that long!)

Ingredients You’ll Need

2 cups Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 cups Butter, Softened

1/2 cup Sugar

3/4 cups Brown Sugar

1 Egg

1/2 tbsp Vanilla

1 cup Mini-Chocolate Chips

1 cup Easter M&M’s

How to Make Easter M&M Chocolate Chip Cookies

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

Whisk together 2 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium size bowl until well combined.

In a separate bowl, beat together 3/4 cups softened butter, 1/2 cup sugar, and 3/4 cups brown sugar until light and fluffy.

Beat in 1 egg and 1/2 tbsp vanilla until well combined.

Gradually beat in flour mixture and mix until well combined.

Fold in 1 cup mini-chocolate chips and 1 cup Easter M&M’s.

Place 1 1/2 tbsp size scoops of cookie dough on the prepared baking sheet, leaving room between the cookies to spread.

Bake for 8-10 minutes.

Press in additional mini-chocolate chips and M&M’s into the tops of the cookies right after removing from the oven.

Can I use regular M&M’s instead of Easter M&M’s?

Yes! Regular M&M’s work just fine. The Easter version simply adds those fun pastel colors, but the flavor stays the same.

How do I know when the cookies are done?

The edges should look set and lightly golden, while the centers may still look soft. They’ll firm up as they cool.

How should I store cookies?

Store them in an airtight container at room temperature for up to 3-4 days. Add a slice of bread to the container to help keep them soft.

Can I freeze cookies?

Yes! You can freeze the baked cookies or the dough balls in a freezer safe bag or container for up to 3 months. Dough can be baked straight from the freezer – just add 1-2 minutes to the bake time.