Spring M&M Cookies

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I know the weather is probably just tricking us into a false sense of comfort right now, but in my mind (and in my kitchen) it’s full on SPRINGTIME! 🌸🌱🌼🌷
A bag of the pastel M&Ms just JUMPED into my cart at the grocery store, so naturally I came home and immediately began dreaming up a Spring M&M Cookie recipe. (I mean, what else would I do??)
These Spring M&M Cookies are fun, festive, and really straightforward. They have a soft, chewy texture with a warm, buttery taste, packed with semisweet chocolate chips and colorful pastel M&Ms. You’ll use M&Ms to create bunny shapes on the cookies which really are just TOO adorable.
The recipe for these Spring M&M Cookies is similar to the one for my Christmas Cookies in a Jar. If you enjoy soft, chewy cookies like these, you should also try my Mini Chocolate Chip Cookies, Soft and Chewy Sugar Cookies, and my Chocolate Chipless Cookies.


Table Talk with Tawnie
I don’t know about you, but every year I am not-so-patiently counting down the days until Springtime is here. (And I don’t even live where it snows!) I love all things Spring: the warmer, but not-too hot weather. Plants and flowers blooming. More days of sunshine. The sun going down later in the evening. While I’ve been counting down the days until Spring finally settles in for good, I had SO MUCH fun creating these Spring M&M Cookies. From their soft, chewy texture, to the delicious warm, buttery flavor, to the adorable M&M bunnies – these are my current cookie obsession! 😍 The recipe is really straightforward with pretty standard baking ingredients (that you likely have on hand if you’re used to baking at home). I hope you love them as much as I do! Oh, and please send me pictures when you make them. 📸 Seeing your creations makes me so happy!
If you’re baking these cookies for an Easter celebration and are looking for other recipes to make, check out my Honey Roasted Carrots, Healthy Potato Salad, and Honey Glazed Ham.
Or if a springtime / Easter brunch is more your vibe, you might like my Easy Eggs Benedict Casserole, Everything Bagel Breakfast Casserole, or my Bacon and Cheese Quiche.

Ingredient Notes
(For the full recipe, scroll down to the recipe card below)

- Unsalted butter: Be sure to let your unsalted butter sit out of the fridge and soften to room temperature.
- Sugars: Use both light brown sugar and granulated sugar in these cookies. The caramel-like flavor of the brown sugar (due to its molasses content) contributes to the soft, chewy texture of these cookies.
- Large egg: As is the case with most of my cookie recipes, let your egg sit out at room temperature before using in the recipe. This allows for the egg to mix better with the other ingredients.
- Vanilla extract: The perfect flavor for these M&M and chocolate chip cookies. I love the way vanilla extract and salt complement each other in recipes like this one!
- All purpose flour: As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you definitely don’t want with these ones!
- Cornstarch: This ingredient is a bit of a jack-of-all trades when it comes to what it does in cookie recipes. Cornstarch helps the cookies retain moisture and promotes an overall soft, chewy texture. It also helps the cookies puff up a bit and not spread as much, which is ideal for these Spring M&M Cookies.
- Other dry ingredients: baking powder, baking soda, salt
- Pastel M&Ms: I’m a sucker for all the different holiday color blends of M&Ms, but these spring, pastel blend M&Ms might actually be my favorite. I like to stock up early in the season – like as soon as I see the stores start putting them out – that way I know I always have them on hand when the mood strikes for some Spring baking.
- Semi sweet chocolate chips: Since the M&Ms are milk chocolate, I opt for a semi-sweet chocolate chip to go alongside them. But you could use milk or dark if that’s what you prefer!

Step by Step Directions
(For the full recipe, scroll down to the recipe card below)

Whisk dry ingredients
In a medium mixing bowl, whisk together the dry ingredients and set aside. Be sure to properly measure the flour so you don’t end up with dry cookies.

Cream the wet ingredients
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars for 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla extract, and mix again until combined.

Add dry ingredients & chocolate
Add in the dry ingredients and use the mixer to combine until incorporated, being careful to not over-mix. Use a rubber spatula to stir in the pastel M&Ms and chocolate chips.

Scoop & bake
Use a 2-Tbsp. cookie scoop and scoop the cookies directly onto prepared baking sheets. At 350F, bake ~6-8 cookies at a time, for 8-10 minutes. The cookies will look underbaked, but they set as they cool. Swirl a circular cup or cookie cutter (something larger than the cookies) around the cookies right out of the oven to give them a perfect circular look.

Decorate and enjoy!
While the cookies are warm, place 1 whole M&M into the cookie (make the logo face side down). Cut another M&M in half to create the ears and place the bunny ears on top. Add a few more semi-sweet chocolate chips and sprinkle with flaky sea salt if desired.
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Don’t over-mix: When you’re mixing together the wet ingredients and later when you add in the dry ingredients, make sure you’re only mixing until the ingredients are just incorporated. Over-mixing can lead to cookies that are more dry and dense, which is not what we want with these soft & chewy Spring M&M Cookies.
- Do not crowd the baking sheet: I like to bake 6-8 cookies at a time. Overcrowding the cookies can lead to them baking into each other and creating wonky shapes. We want the heat to circulate evenly around the cookies, so if you find your cookies are spreading too much, bake fewer cookies on your sheet at one time.
- Do not over bake: These cookies look very soft and slightly underbaked when you take them out of the oven. This is what you want! You will add the M&Ms to create the bunny designs, and then the cookies will finish baking on the warm baking sheet.
PS: Did you know?
Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie helps to smooth out any uneven edges and make the cookies perfectly circular – which is just SO cute!

Variations / Substitutions
- Chocolate chips: Give this recipe a try using different types of chocolate chips! You can try milk chocolate, dark chocolate, even white chocolate if you’d like!
- Peanut butter chips: Want to add a bit of peanut butter flavor to these cookies? When you mix the chocolate chips and M&Ms into the dough, do half the amount of chocolate chips the recipe calls for, and use peanut butter chips for the other half. (Or, you could omit the chocolate chips completely and just use peanut butter chips!
- Flower design: Instead of bunnies, you can use the M&Ms to create a flower design on your cookies! Put one M&M in the center of the cookie and then surround it by others of the same color to make a cute flower shape!

Storage / Freezing
- Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. Or let the frozen cookie dough balls come to room temperature then bake as directed.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.

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More Fun Spring Desserts
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Ingredients
- 1 ½ cups all purpose flour (spooned and leveled)
- ½ tsp. cornstarch
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter (softened)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp. vanilla extract
- ½ cup pastel M&Ms (plus more for garnish)
- ½ cup semi sweet chocolate chips (plus more for garnish)
- flaky sea salt (for garnish (optional))
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat & prep: preheat the oven to 350F and line 2 baking sheets with parchment paper. Set aside.
- Whisk dry ingredients: in a medium mixing bowl, whisk together the dry ingredients. Be sure to properly measure the flour. Set aside.1 ½ cups all purpose flour, ½ tsp. cornstarch, ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt
- Cream: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars for 2-3 minutes, scraping down the sides of the bowl as needed.½ cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
- Egg & vanilla: add the egg and vanilla extract, and mix again until combined.1 large egg, 1 tsp. vanilla extract
- Spoon in dry ingredients: gradually mix in the dry ingredients until incorporated, but do not over mix.
- Add in chocolate: turn the mixer off and add the pastel M&Ms and chocolate chips. Stir them in with a rubber spatula until incorporated throughout the cookie dough.½ cup pastel M&Ms, ½ cup semi sweet chocolate chips
- Scoop: using a 2 Tbsp. Cookie scoop, scoop the cookies directly onto the prepared baking sheets. Baking ~6-8 cookies at a time. (I don't roll these ones between the palms of my hands, I like how the scoop shape looks 😊).
- Bake: for 8-10 minutes, be sure to underbake. I always take mine out at 8 minutes.
- Swirl: the cookies will look underbaked, but they set up as they cool. Swirl a circular cup or cookie cutter (something larger than the cookies) around the cookies right out of the oven to give them a perfect circular look.
- Decorate: add the cute bunnies! While the cookies are warm, place 1 whole M&M into the cookie (make the logo face side down). Then, cut another M&M in half to create the ears and place the bunny ears on top. You can also add a couple more semi-sweet chocolate chips too, and sprinkle on flaky sea salt if desired.flaky sea salt
- Enjoy!! Cool for just a couple minutes on the baking sheet, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé