Easter Mm Cookies Recipes

EASTER M&M® COOKIES

Easter M&M® Cookies image

These cookies are so festive for Easter and taste delicious! Very simple.

Provided by gtc8

Categories Desserts Cookies Drop Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1 cup packed brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
2 cups Easter-colored candy-coated chocolate pieces (such as M&M's®)

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Beat butter and sugars together in a large bowl on medium speed until fluffy, about 5 minutes. Beat in eggs and vanilla extract. Add flour, salt, and baking soda and mix on low speed. Stir in milk chocolate candies.
Refrigerate dough for 1 hour for best results.
Scoop tablespoons of dough onto an ungreased cookie sheet. Flatten slightly with your palm.
Bake in the preheated oven until cookies are flattened and light brown, 8 to 14 minutes. Cool on the cookie sheet for a few minutes, then remove and place on a cooling rack.

Nutrition Facts : Calories 266 calories, Carbohydrate 37.6 g, Cholesterol 38.3 mg, Fat 11.9 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 185.7 mg, Sugar 26.3 g

THE BEST M&M COOKIES

The Best M&M Cookies image

We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield about 24 cookies

Number Of Ingredients 10

Ingredients

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups candy-coated chocolates, such as M&M's

Steps:

Sift the flour, baking powder, baking soda and salt into a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

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