Love those pastel M&M’s and they are great for Easter cookies. The one thing I remember most about Easter as a child is my mother’s lemon meringue pie. That meringue was so high and I could never figure out how she did that. Thank you for sharing with us this week at Celebrate Your Story, have a great weekend.
These look so good! My kids are begging for me to make them right now, haha. Thanks for sharing this with us at the Home Matters Link Party, hope to see you again next week:)
Wonderful recipe. The family and neighbors loved them. I doubled the recipe and used 1/4 cup of dough to make larger cookies
Oh My Gosh!!! I have been looking for a recipe like this for YEARS – just like the cookies I used to get at a shop when I was a kid. These were delicious – a little crispy, a little chewy. I used unsalted butter and next time may reduce the sugar a bit. I thought 3/4 c M&M added to the batter was a little light, so I added a full cup. Well, the mixer smashed them up so next time I will mix them in by hand. Also, will only put 3/4 c in as written; I realized that since you push M&Ms onto the cookies once they are on the sheet, you can control how many candies are in each cookie anyways. Definitely, absolutely a KEEPER!
1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups Easter-colored candy-coated chocolate pieces
Preheat the oven to 375 degrees F (190 degrees C).
Beat butter and sugars together in a large bowl on medium speed until fluffy, about 5 minutes. Beat in eggs and vanilla extract. Add flour, salt, and baking soda and mix on low speed. Stir in milk chocolate candies.
Refrigerate dough for 1 hour for best results.
Scoop tablespoons of dough onto an ungreased cookie sheet. Flatten slightly with your palm.
Bake in the preheated oven until cookies are flattened and light brown, 8 to 14 minutes. Cool on the cookie sheet for a few minutes, then remove and place on a cooling rack.