In a large mixing bowl, cream together butter, sugar, and brown sugar with electric mixer for 30 seconds. Add egg and stir until combined.
On low speed, add in vanilla and pudding mix. Add baking soda and stir for 10 seconds. Slowly add in flour and mix for 30 seconds, or until dough is combined. On low speed, add in crushed M&M’s and mini chocolate chips and mix until incorporated.
Scoop and roll into 3-tablespoon sized balls and place on a parchment-covered baking sheet. Press each dough ball into a 3″ egg shaped cookie cutter, flattening out the tops of each cookie so they look like smooth, thick dough eggs. Place pan in the refrigerator for 1 hour to chill.
Bake at 350 degrees for 10-12 minutes or until edges start to brown (mine took about 12 minutes, but you will want to watch your oven for doneness).
Immediately after removing from the oven, press whole peanut butter m&m eggs into the tops of each one. Allow for the cookies to continue to cool on baking sheet for 5-10 minutes until removing cookies from the baking sheet.
DH LOVED these cookies! I used butter instead of shortening. The cookies flattened out a lot after I took them out of the oven and were sitting on the pan so I added more flour (about 1/4 cup) to the batter and the rest turned out awesome!
These were very good! I used a combo of shortening and butter, omitted the salt and increased the vanilla to 3/4 tsp. I was interested in trying others’ recommendations of adding peanutbutter and oats, so I added some to the dough for the last dozen cookies. My husband liked the ones without the pb and oats, but I think I like the pb/oats ones better. I’d make these ones again!
Unlike many reviewers on this one, I made no changes. I used shortening as the recipe states. Many complain of flat cookies and they subbed butter for the shortening. Using butter will result in a flatter cookie. With the shortening, my cookies did not flatten into pancakes and my kids gobbled them up after school. I’m going to try sandwiching some ice cream in the middle of two 🙂
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
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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!
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
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
Directions:
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.
source :allrecipes.com