Can I make these cookies ahead of time?

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.

Can I skip the chocolate chips and just use M&M’s?

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.

Why do my cookies spread too much or not enough?

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.

Spring M&M Cookies

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

Scale

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
3/4 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)

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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