Easter M&M Cookies
Servings: 22 large cookies
Calories: 322cal
Ingredients
- 3 cups all purpose flour 360g
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature. 226g
- 1 cup light brown sugar packed. 213g
- ¾ cup granulated sugar 149g
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips divided
- 1 cup Easter M&M candies
Topping
- ¼ cup white chocolate chips
- ¼ cup Easter M&M candies
Instructions
- Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In the bowl of a stand mixer, beat the butter on medium-high speed until light and fluffy.1 cup unsalted butter
- Add the sugars and continue beating for 2 to 3 minutes. (The more air that is whipped into the sugar mixture, the fluffier your cookies will be). Scrape down the sides of the bowl with a soft silicone spatula.1 cup light brown sugar, 3/4 cup granulated sugar
- Add one of the two eggs and mix on low speed until just combined, then add the next egg and vanilla extract.2 large eggs, 2 teaspoons vanilla extract
- Add the flour mixture and continue mixing until just combined. Do not overmix the dough; this will make your cookies tough.
- Fold in 1 cup each of the white chocolate chips and Easter M&M’s.1 cup white chocolate chips, 1 cup Easter M&M candies
- Using the large 3-tablespoon cookie scoop, portion the dough onto the prepared cookie sheets (spacing them 2 inches apart).
- Refrigerate the mounds of cookie dough for a minimum of 40 minutes and preheat the oven to 350°F.TIP - For an outstanding-tasting cookie, refrigerate the scooped cookie dough for 24-48 hours beforehand and then bake according to directions. It’s worth the wait!
- Bake for 12-15 minutes or until the tops are puffy and golden.
- Working quickly and while the cookie is still warm, gently push the remaining chocolate chips and M&M’s on to the tops of the cookies.1/4 cup white chocolate chips, 1/4 cup Easter M&M candies
- Allow the cookies to set on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool.
Notes
- If these cookies are too big for you, opt for a 2-tablespoon cookie scoop for medium-sized cookies. You will need to reduce the baking time to 8-10 minutes.
- Invest in a kitchen scale to get the exact amount of flour and sugars needed for the cookies to come out perfectly. Too much flour is notorious for yielding dry, crumbly cookies. It's always your best bet to weigh your ingredients instead of scooping straight from the bag.
- For an outstanding-tasting cookie, refrigerate the scooped cookie dough for 24-48 hours beforehand and then bake according to directions. It’s worth the wait!
Nutrition
Serving: 1cookie | Calories: 322cal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 184mg | Potassium: 70mg | Fiber: 1g | Sugar: 30g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg
