Easter Egg Cookies
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 dessert. So grab an extra bag and bake up a batch. Your family will be delighted with every bite.
Why You Must Make
- Adding Easter M&Ms to a favorite chocolate chip cookie recipe is a simple way to make an Easter dessert that everyone from kids to grownups will adore.
- I used a half batch of Jacques Torres’ Secret Chocolate Chip cookie dough that was made famous after it was shared in the New York Times and added the festive egg-shaped M&M’s.
- I found Milk Chocolate Speckled M&Ms at Target.
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.
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!
- Kitchen Staples – Sugar, Brown Sugar, Large Eggs, Salt, Baking Soda
- Butter – Salted butter is fine. Salt is a flavor enhancer, even in desserts.
- Cake Flour – I use King Arthur brand.
- Bread Flour – I use King Arthur brand.
- Baking Powder – Check the expiration date as unlike baking soda, it does expire and loses potency over time.
- Vanilla Extract – Always use real vanilla extract, never imitation. Check your label.
- Chocolate Chips – Semisweet, I use Ghirardelli brand.
- Egg-Shaped M&M Easter Candy – Found seasonally at Target.
How to Make
- Mix together the butter, sugars, and eggs.
- Add the flour and dry ingredients and stir to combine.
- Mix in the chocolate chips and part of the M&Ms reserving most of the M&Ms to garnish the warm cookies.
- Bake as directed and carefully press a few M&Ms into each cookie when still very warm. Let cool before eating.
- 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.
- PRO-Tip: 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.
- PRO-Tip: The dough will be very firm and hard to scoop after chilling, so let it warm up a bit at room temperature before starting.
- PRO-Tip: Use a cookie disher to scoop out consistently sized dough balls. They will all finish baking at the same time if they’re the same size.
- Let your baking sheets cool before reusing. Otherwise the dough will spread more from the heat.
- Line your baking sheets with parchment paper to prevent sticking and make for easy cleanup.
- 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.
Frequently Asked Questions
To minimize cracking, press a few M&Ms onto the surface of your hot cookies, fresh from the oven. They may still crack, but are less likely than if they spend a longer time exposed to heat in the oven.
There are also pastel, regular-shaped M&Ms in Easter colors that will also well.
Chilling your cookie dough for a longer period helps the flavor development. The flour will also absorb moisture, and your cookies will spread less, making them thick and chewy.
You May Also Like
- Carrot Cake Cheesecake from Chocolate Moosey
- Nutella Easter Egg Candy from The Messy Baker
- White Chocolate Easter Bark
- Coconut Macaroon Easter Nests
- Easter Candy Brownie Cookies
- Plus, check out all my Best Holiday Recipes
- 1 cup butter, at room temperature
- 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 types of flours, baking powder, baking soda, and vanilla; mix until well combined.
- Fold in chocolates, making sure to distribute them well.
- Refrigerate dough overnight or up to 72 hours for the tastiest results.
- Using a 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 you 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.
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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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Image from the original post, March, 2013.