These Spring M&M Cookies are soft, chewy, and bursting with pastel colors and chocolatey goodness — perfect for celebrating the season! With buttery dough, melty chocolate chips, and crunchy M&M’s in cheerful spring hues, they’re the kind of cookie that brings a smile with every bite. Whether you’re baking for Easter, a springtime party, or just want a sweet treat, these cookies are simple to make and sure to impress.
While these cookies look bakery-worthy, the recipe itself is incredibly beginner-friendly. No chilling is required, and the dough comes together in one bowl with pantry staples. The addition of cornstarch keeps the cookies soft in the center, while light brown sugar adds just the right amount of chew. It’s a quick, no-fuss recipe that delivers bakery-style results every time.
Why You'll Love these Spring M&M Cookies
- Soft and chewy texture. These cookies are perfectly tender in the center with lightly crisp edges. The secret? A touch of cornstarch in the dough, which helps create that classic chewy bite while preventing the cookies from drying out.
- Festive and fun. With their pastel-colored M&M’s and rich chocolate chips, these cookies are a sweet way to celebrate spring holidays, baby showers, or birthdays. You can even switch up the M&M colors for other seasons.
- Easy, no-chill dough. The dough comes together in just minutes with no refrigeration needed. This means you can go from craving cookies to enjoying them warm from the oven in under 30 minutes.
- Perfect for gifting or parties. These cookies hold their shape beautifully and look adorable on cookie platters or in gift bags. Their bright colors and delicious flavor make them an instant crowd-pleaser.
Ingredient Notes
To make these delicious spring M&M cookies, you will need the following ingredients (full measurements in recipe card below):
- butter – provides a rich flavor and tender texture. we use unsalted butter, but you can opt for salted butter can be used — just reduce added salt in the recipe.
- light brown sugar – adds moisture and a deep, caramel-like sweetness. Dark brown sugar can be used for a richer molasses flavor.
- granulated sugar – balances the brown sugar and adds a slight crispness to the edges.
- egg – binds the dough and helps with structure.
- vanilla extract – enhances the sweetness and rounds out the flavors. Almond extract can be substituted for a different twist.
- all-purpose flour – forms the base of the cookie dough.
- cornstarch – this is optional but it helps create soft, chewy centers. If unavailable, just leave it out.
- baking soda – provides lift and helps the cookies spread just the right amount.
- salt – balances the sweetness and enhances flavor.
- pastel colored M&M's – give the cookies their springtime look and add a bit of crunch. Use holiday-themed M&M’s to adapt for other occasions.
- chocolate chips – provide pockets of melty chocolate in every bite. Dark or white chocolate chips can be used instead, depending on your preference.
You will also need measuring cups and spoons, mixing bowls, a hand or stand mixer, a spatula, baking sheets, and parchment paper or silicone mats.
How to Make the Best Spring M&M Cookies
- Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated.
- Add dry ingredients. Add flour, baking soda, and salt and stir with a large wooden spoon until just combined.
- Add mix ins. Fold in m&m's and chocolate chips.
- Scoop cookies. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Drop onto a large half sheet baking tray lined with a silicone baking mat or parchment paper. Space the cookies a few inches apart (you can fit about 6-8 on a large cookie sheet). Press in extra m&m's into the top of the cookies.
- Bake. Bake in a 350F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Smooth edges. Use a circular cup (or large cookie cutter) and gently swirl it around the cookies immediately. This will give the cookies the perfect round look as they cool. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Recipe Variations
- Add white chocolate. Swap half of the chocolate chips for white chocolate chips to brighten the cookie and add a creamy twist that complements the M&M’s.
- Make them mini. Use a small cookie scoop to portion out mini cookies. They bake faster and are perfect for party trays or lunchbox treats.
- Mix in nuts. Add ½ cup chopped pecans or walnuts for an extra crunch and nutty flavor that pairs well with the chocolate and M&M’s.
- Try peanut butter. Replace 2 tablespoons of butter with peanut butter for a subtle nutty taste that works especially well with pastel M&M’s.
- Add sprinkles. Fold in a handful of spring-colored sprinkles along with the M&M’s to make these cookies even more festive and fun for kids.
How to Serve
This Spring M&M Cookies are delicious served on its own as a sweet treat with a glass of cold milk or a warm cup of coffee or tea. They are also great on a dessert tray at spring parties, showers, or Easter brunch alongwith other springtime desserts such as:
- Carrot Bundt Cake with Cream Cheese Glaze
- Fresh Fruit Tart
- Strawberry Shortcake
- Sugar Cookie Bars
- Robin's Egg Cupcakes
For more recipe ideas, see our 50 Best Spring Desserts.
Recipe Tips and Tricks
- Use room temperature butter. Softened butter creams better with sugar, which gives the cookies a lighter texture. Cold butter won’t incorporate properly and may result in uneven dough.
- Don’t overmix the dough. After adding the flour, mix just until combined to avoid tough cookies. Overmixing can lead to dense, dry results.
- Reserve some M&M’s for topping. Press a few extra M&M’s on top of each dough ball before baking to make them look extra vibrant and bakery-style.
- Cool before transferring. Let the cookies cool for 5–10 minutes on the baking sheet before moving them to a wire rack. This helps them firm up and prevents breaking.
Storing and Freezing Instructions
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep a slice of bread in the container to help maintain their softness.
How to Reheat
To enjoy cookies warm, microwave for about 10 seconds or place in a 300°F oven for 4–5 minutes. This helps restore that fresh-from-the-oven softness.
How to Freeze
To freeze baked cookies, let them cool completely, then store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature.
To freeze unbaked cookie dough, scoop the dough onto a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.
FAQ
Yes! You can make the dough in advance and refrigerate it for up to 48 hours. Let it sit at room temperature for 20–30 minutes before baking. You can also bake the cookies ahead of time and store them in an airtight container. They stay soft and chewy for several days, and can easily be refreshed with a short warm-up in the microwave.
Absolutely. The chocolate chips add gooey texture, but you can use only M&M’s if you prefer a crunchier, candy-filled cookie. The cookies will still be delicious, but may be slightly firmer in texture without the added moisture from the chocolate chips. You can also increase the amount of M&M’s slightly to compensate.
Cookie spread can depend on butter temperature, flour measurement, and oven temperature. If cookies spread too much, try chilling the dough for 30 minutes. If they don’t spread enough, the dough may be too cold or there might be too much flour. Using a kitchen scale for measuring ingredients can help ensure consistency in baking results every time.
More Spring Cookie Recipes
- Mini Egg Easter Cookies
- Easter Egg Sugar Cookies
- No Bake Bird's Nest Cookies
- Carrot Cake Cookies
- Italian Easter Cookies
- Pistachio Macarons
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Recipe
Spring M&M Cookies
- Total Time: 18 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
These Spring M&M Cookies are soft, chewy, and bursting with pastel colors and chocolatey goodness — perfect for celebrating the season! With buttery dough, melty chocolate chips, and crunchy M&M’s in cheerful spring hues, they’re the kind of cookie that brings a smile with every bite. Whether you’re baking for Easter, a springtime party, or just want a sweet treat, these cookies are simple to make and sure to impress.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon cornstarch (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pastel-colored M&M's (plus a little more for the tops)
- ½ cup chocolate chips, semi-sweet (plus a little more for the tops)
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated.
- Add flour, baking soda, and salt and stir with a large wooden spoon until just combined.
- Fold in m&m's and chocolate chips.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Drop onto a large half sheet baking tray lined with a silicone baking mat or parchment paper. Space the cookies a few inches apart (you can fit about 6-8 on a large cookie sheet). Press in extra m&m's into the top of the cookies.
- Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Use a circular cup (or large cookie cutter) and swirl it around the cookies immediately. This will give the cookies the perfect round look as they cool. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
How to store: Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep a slice of bread in the container to help maintain their softness.
How to reheat: To enjoy cookies warm, microwave for about 10 seconds or place in a 300°F oven for 4–5 minutes. This helps restore that fresh-from-the-oven softness.
How to freeze: To freeze baked cookies, let them cool completely, then store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature. To freeze unbaked cookie dough, scoop the dough onto a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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