Easter Egg Cookies: My favorite chocolate chip cookie dough is transformed into a holiday treat with festive egg-shaped M&M’s!
Easter Cookies are a fun way to use up extra Easter candy and make a tasty, festive treat. So grab an extra bag and bake up a batch. Your family will be delighted with every bite.
Why You Should Make These
When I spotted the Milk Chocolate Speck-tacular Eggs by M&M’s at Target, I knew they needed to go into some cookies ASAP. Bill put the kibosh on Easter egg hunts a couple of years ago (I think he may have had a point since my baby was shaving!), so I started to pick up some of the kids’ favorite Easter candies to transform them into desserts.
I made a half batch of Jacques Torres’ Secret Chocolate Chip cookie dough and added the festive egg-shaped M&M’s to make these cute Easter Egg Cookies. If you’re a chocolate chip cookie fan and have not tried this recipe, you MUST. The combination of cake and bread flours, the use of chocolate discs instead of chips (chips will be fine, though, if you can’t find feves or discs), and the overnight resting time all contribute to these delectable chewy wonders.
Plus, everyone who celebrates still needs to buy at least one bag of Easter candy and these cookies are perfect for kids of all ages, including my husband!
Tips for Making Easter Cookies
- The dough for these marvelous cookies is a little different from your average chocolate chip cookie dough. First, it contains both bread flour and cake flour, so make sure you have those on hand.
- Also, the dough should be refrigerated for 72 hours before baking. This works some magic and gives the dough a caramel undertone. The dough can be baked immediately or after chilling overnight, but if you get a chance, wait until the 3rd day to bake.
- Instead of mixing the candy eggs into the dough, press 3-4 onto the surface of each cookie when they come out of the oven. This prevents the shells from cracking when you bake the candies.
More Easter Inspiration
Today, besides my Easter M&M Cookies, a few of my blogger friends are sharing Easter and Passover recipes.
- Carrot Cake Cheesecake from Chocolate Moosey
- Nutella Easter Egg Candy from The Messy Baker
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- White Chocolate Easter Bark
- Coconut Macaroon Easter Nests
- Easter Candy Brownie Cookies
- 1 cup butter
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 cup plus 2 tablespoons brown sugar
- 2 eggs
- 1 1//2 cups plus 1 tablespoon cake flour
- 1 1/2 cups bread flour
- 1 teaspoons salt
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 1 /2 teaspoons vanilla extract
- 1 cup semisweet chocolate disks or chips
- 10.9-ounce bag of M&M's Speck-tacular Eggs (reserve some for garnish)
- Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda and vanilla; mix until well combined. Fold in chocolates, making sure to distribute well.
- Refrigerate dough overnight or up to 72 hours for the tastiest results.
- Using 2 tablespoon cookie disher, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 14 minutes.
- Press 3-4 Easter candies onto the surface of each cookie after they come out of the oven. Use caution so your don't burn your hands.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Total time does not include chilling time.
Recipe adapted from Jacques Torres.
Serving Size:2 cookies
Amount Per Serving: Calories: 296Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 328mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 4g
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