Easter M&M Cookies

Delight your guests this Easter with these perfect soft Easter Cookies that are a little crispy on the outside but so gooey on the inside. They are decorated with pastel M&Ms and sprinkles for a cute and festive treat. 

Ingredients Needed

• Butter: unsalted butter and at room temperature to control the salt
• Sugar: we’ll use packed brown sugar – all that brown sugar keeps the texture soft.
• Eggs: I recommend using large eggs to achieve a chewier texture
• Instant Vanilla Pudding Mix: the secret ingredient to achieve a moist cookie with extra vanilla flavor!
• Pastel colored M&Ms: or any color you prefer
• Pastel sprinkles: or any other colors to fit the occasion 

How to make Easter Cookies

1. Cream the butter and brown sugar in the bowl of an electric mixer.
2. Mix in the eggs and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix on low speed until combined.
3. Mix in flour.
4. Stir in sprinkles and M&Ms.
5. Scoop 2 tablespoon balls of cookie dough onto a baking sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
6. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheets. Bake for about 9-11 minutes or until the edges just start to turn brown. Allow to cool 10 minutes on cookie sheet before removing to a cooling rack.

Expert Tips

• You must chill the dough prior baking to baking! Chilling cookie dough allows the flavors to meld perfectly, resulting in a flavorful cookie. With a lot of recipes, cookies are designed to be soft and chewy without too much flour, and if the dough isn’t chilled they’ll spread too much.
• I like to use butter, not shortening, in my cookies. Butter adds tons of flavor.
• Make sure to use instant pudding mix, not the cooked kind. I prefer regular instant pudding, not sugar-free. Add the powder to the cookie dough (no need to make actual pudding).
• You can use any candy you want, I just love using M&Ms and sprinkles for their fun color combinations.
• For sprinkles: I suggest “jimmies” not nonpareils or drops or anything like that. Jimmies hold up better in the oven.
• Pudding cookies are not only soft and chewy, but they stay soft for days…but they’ll never last that long in your kitchen. Store in an airtight container for up to 4 days or freeze for up to one month.

Easter Cookies

4.73 from 11 votes

Make Easter M&M Cookies for spring! This is the best pudding cookie recipe filled with Easter M&Ms and pastel sprinkles. They’re the perfect Easter treat!

Recipe Video

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Yield 24 cookies

Serving Size 1 cookie

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ ½ cup (113g) unsalted butter, softened
• ▢ ¾ cup (150g) packed brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ 1 3.4 ounces (96g) box Instant Vanilla Pudding Mix
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 ¼ cups (155g) all purpose flour
• ▢ 1 cup (195g) pastel colored M&Ms
• ▢ ½ cup (76g) pastel sprinkles

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Instructions

• Note: This dough requires chilling.
• Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
• Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
• Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Recipe Notes

• You must chill the dough prior baking to baking! Chilling cookie dough allows the flavors to meld perfectly, resulting in a flavorful cookie. With a lot of recipes, cookies are designed to be soft and chewy without too much flour, and if the dough isn’t chilled they’ll spread too much.
• I like to use butter, not shortening, in my cookies. Butter adds tons of flavor.
• Make sure to use instant pudding mix, not the cooked kind. I prefer regular instant pudding, not sugar-free. Add the powder to the cookie dough (no need to make actual pudding).
• You can use any candy you want, I just love using M&Ms and sprinkles for their fun color combinations.
• For sprinkles: I suggest “jimmies” not nonpareils or drops or anything like that. Jimmies hold up better in the oven.
• Pudding cookies are not only soft and chewy, but they stay soft for days…but they’ll never last that long in your kitchen. Store in an airtight container for up to 4 days or freeze for up to one month.

Recipe Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 605mg | Sugar: 7g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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