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Easter Cookies

Make Easter M&M Cookies for spring! This is the best pudding cookie recipe filled with Easter M&Ms and pastel sprinkles. They're the perfect Easter treat!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 24 cookies
Calories 116kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 129g brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups 155g all purpose flour
  • 1 cup 195g pastel colored M&Ms
  • 1/2 cup 76g pastel sprinkles

Instructions

  • Note: This dough requires chilling.
  • Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  • Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 605mg | Sugar: 7g