Description
These Spring M&M Cookies are a delightful twist on the classic chocolate chip cookie, featuring pastel M&Ms and semi-sweet chocolate chips that add festive color and bursts of flavor. Soft, chewy, and perfectly underbaked, these cookies are decorated with charming M&M bunnies for a playful springtime treat.
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour (spooned and leveled)
- ½ tsp. cornstarch
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp. vanilla extract
Add-ins & Garnish
- ½ cup pastel M&Ms (plus more for garnish)
- ½ cup semi sweet chocolate chips (plus more for garnish)
- flaky sea salt (for garnish, optional)
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set them aside for easy cookie placement later.
- Whisk dry ingredients: In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution and proper leavening.
- Cream: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter together with the light brown sugar and granulated sugar on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Egg & vanilla: Add the room temperature egg and vanilla extract to the creamed butter and sugars. Mix on medium speed until fully combined and smooth.
- Spoon in dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix to keep the cookies tender.
- Add in chocolate: Turn off the mixer, then fold in the pastel M&Ms and semi-sweet chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Scoop: Using a 2 tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them evenly. Bake approximately 6 to 8 cookies per sheet. The dough is not rolled by hand to maintain the natural scooped shape.
- Bake: Place cookies in the oven and bake for 8 to 10 minutes, removing at around 8 minutes to ensure they remain slightly underbaked, giving a soft and chewy texture once cooled.
- Swirl: Immediately after removing from the oven, use a round object such as a circular cup or cookie cutter larger than the cookies to swirl around each cookie, creating a perfect circular shape while still warm.
- Decorate: While the cookies are still warm, press one whole M&M (logo side down) into each cookie to create the bunny’s body. Then, cut another M&M in half to form bunny ears and position them on top. Add extra semi-sweet chocolate chips if desired, and sprinkle with flaky sea salt for a finishing touch.
- Enjoy: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Serve and enjoy your whimsical spring treats!
Notes
- Properly measuring flour by spooning and leveling prevents dense cookies.
- Underbaking is key to achieving soft, chewy cookies; they will firm up as they cool.
- Using pastel M&Ms adds a festive spring look perfect for seasonal celebrations.
- Flaky sea salt enhances the sweetness and adds a subtle crunch but is optional.
- Allow cookies to cool slightly before adding decorations to prevent melting.
- Room temperature egg ensures better mixing and consistency in dough.
