Easter MM Cookies
These M and M Peanut butter cookies are the perfect Easter m&m cookies. Serve them as a festive Easter dessert at your Easter brunch.
Servings: 24
Calories: 119kcal
Equipment
- large mixing bowl
- Cookie sheet
- Parchment Paper
Ingredients
- ½ cup unsalted butter 1 stick softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ⅓ cups Easter M&M's
- 5 tablespoons Easter sprinkles
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, brown sugar, peanut butter, egg, and vanilla together on medium speed until fluffy.
- Slowly add the dry ingredients to wet mixture, beating on low speed until well blended.
- Fold in the one cup M&M candies and sprinkles and blend with a spoon. Reserve the ⅓ cup for placing on top when they come out of the oven.
- Drop a tablespoon of dough onto the prepared baking sheet.
- Bake cookies 12 minutes until golden brown.
- Immediately after removing from the oven, carefully press 2-3 pieces of M&M's candies to the top of the cookies. Place the cookies onto a wire rack to cool completely.
Notes
Although you do not have to chill this recipe, you can make the dough the day before and refrigerate it for easy baking the next day.
Use parchment paper for easy clean-up.
Blend in the candy with a spoon, if you use a mixer, it tends to break up the chocolate pieces.
Nutrition
Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 118IU | Calcium: 8mg | Iron: 0.4mg