These Pastel M&M Chocolate Chip Cookies are the ultimate springtime treat. They combine a perfectly soft, chewy cookie base with the festive colors of Easter M&Ms and semi-sweet chocolate chips. What makes these truly special is the bunny decoration on top a simple trick using a whole M&M and one cut in half to create an adorable holiday look that kids and adults will both love.
The secret to the professional texture of these cookies is the addition of cornstarch and the underbaking method. The cornstarch ensures a tender, melt-in-your-mouth crumb, while pulling them out of the oven at exactly 8 to 10 minutes keeps the centers soft and fudgy. Finished with a sprinkle of flaky sea salt, these cookies strike the perfect balance between sweet and salty, making them a beautiful and delicious addition to any Easter basket or dessert table.
Recipe Details
- Flavor Profile: Buttery and sweet with rich chocolate notes and a hit of savory sea salt.
- Textures: Soft and tender centers with slightly crisp edges and a crunch from the M&M shells.
- Total Time: Approximately 20 minutes (10 minutes prep, 8-10 minutes baking).
- Difficulty Level: Easy; requires basic mixing and simple assembly for the bunny decorations.
What You’ll Need
To make these cookies, you will need 1 1/2 cups of all-purpose flour, 1/2 teaspoon each of cornstarch, baking powder, baking soda, and salt. The wet base consists of 1/2 cup of softened unsalted butter, 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, 1 large room-temperature egg, and 1 teaspoon of vanilla extract. For the mix-ins and garnish, you’ll need 1/2 cup of pastel M&Ms, 1/2 cup of semi-sweet chocolate chips, and optional flaky sea salt.
Ingredient Notes
- Cornstarch – This is the secret to a soft-baked cookie. It prevents the cookies from becoming too crisp and helps them maintain a light, tender texture.
- Spoon and Level Flour – Avoid scooping the flour directly with the measuring cup. Use a spoon to fill the cup and level it off with a knife to ensure you don’t use too much, which can lead to dry cookies.
- Room Temperature Egg – An egg at room temperature emulsifies better with the creamed butter and sugar, creating a smoother dough and a more even rise.
- Pastel M&Ms – These provide the signature Easter look. Ensure you save a handful for the “bunny” decorations at the end!
Add-ins and Substitutions
- White Chocolate – Swap the semi-sweet chips for white chocolate chips to lean even further into the creamy, sweet profile.
- Nuts – Stir in 1/4 cup of chopped macadamia nuts or walnuts for an extra layer of crunch.
- Sprinkles – Add a tablespoon of pastel jimmie sprinkles to the dough for extra color.
How to Make Pastel M&M “Bunny” Cookies
1. Preheat and Prep Preheat your oven to 350 F. Line two large baking sheets with parchment paper so the cookies don’t stick and are easy to remove.
2. Whisk Dry Ingredients In a medium mixing bowl, whisk together the 1 1/2 cups of flour, 1/2 teaspoon cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set this aside.
3. Cream Butter and Sugars In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the 1/2 cup of softened butter, 1/2 cup of light brown sugar, and 1/2 cup of white sugar. Beat for 2-3 minutes until the mixture is light and fluffy, scraping down the sides as needed.
4. Add Egg and Vanilla Add the 1 large egg and 1 teaspoon of vanilla extract to the butter mixture. Mix again until fully combined and smooth.
5. Combine Gradually add the dry ingredients to the wet mixture. Mix on low speed until just incorporated. Do not overmix, as this will make the cookies tough.
6. Fold in Chocolate Turn the mixer off and use a rubber spatula to stir in the 1/2 cup of pastel M&Ms and 1/2 cup of chocolate chips until they are evenly distributed through the dough.
7. Scoop and Bake Using a 2 tablespoon cookie scoop, place mounds of dough onto the prepared baking sheets (about 6-8 per sheet). Do not roll them between your palms; the scoop shape gives them a beautiful texture. Bake for 8-10 minutes. Pull them out at 8 minutes if you want them extra soft!
8. The “Swirl” and Decorate Immediately after removing from the oven, place a circular cup or cookie cutter (larger than the cookie) over each cookie and gently swirl it in a circular motion to create a perfect circle.
9. Create the Bunnies While the cookies are still warm, place one whole M&M (logo side down) into the cookie. Cut another M&M in half and place the two halves above the whole one to look like bunny ears. Add a few extra chocolate chips and a sprinkle of flaky sea salt if desired.
10. Cool and Enjoy Let the cookies cool for a few minutes on the baking sheet to set, then transfer them to a wire rack to cool completely.
Pro Tip: Cutting M&Ms in half can be tricky! Use a sharp serrated knife and a gentle sawing motion to prevent the candy shell from shattering.
Recipe Tips
- Underbake – The cookies will look soft and almost “raw” in the center when you pull them out. This is good! They will continue to firm up on the hot baking sheet as they cool.
- Softened Butter – Your butter should be soft enough to leave an indent when pressed, but not so soft that it’s oily or melting, or the cookies will spread too much.
- Perfect Circles – The “swirling” trick is the secret to bakery-quality cookies that are all uniform in shape.
FAQs
Can I freeze this dough? Yes! Scoop the dough into balls and freeze them on a tray. Once frozen, transfer to a bag. Bake from frozen at 350 F for 10-12 minutes.
How do I store these? Keep them in an airtight container at room temperature for up to 5 days.
Why did my bunny ears fall off? Make sure to press the M&M halves into the cookie while it is still very warm and soft. The residual heat helps “glue” the candy into the cookie as it sets.
Serving Suggestions
- Easter Brunch – Arrange these on a platter with some green shredded paper to look like an Easter nest.
- Gift Bags – These are sturdy enough to be stacked in cellophane bags and tied with a ribbon for holiday gifts.
- Ice Cream Sandwiches – Use two cookies to sandwich a scoop of strawberry or vanilla ice cream for a decadent spring dessert.
Make This Recipe in Advance
You can make the cookie dough up to 48 hours in advance and keep it in the refrigerator. Cold dough actually develops a deeper flavor. Just let it sit at room temperature for 15 minutes before scooping so it’s easier to handle.
Print
Pastel M&M ‘Bunny’ Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 18–20 Cookies 1x
- Diet: Vegetarian
Description
The ultimate springtime treat, these cookies combine a soft, chewy base with festive Easter colors. Featuring a clever ‘bunny’ decoration made from M&Ms, these cookies stay fudgy thanks to a secret addition of cornstarch and a professional underbaking method.
Ingredients
The Cookie Dough
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar + 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Dry Goods: 1/2 tsp each of cornstarch, baking powder, baking soda, and salt
Mix-ins & Garnish
- 1/2 cup pastel M&Ms (plus extra for decoration)
- 1/2 cup semi-sweet chocolate chips
- Optional: Flaky sea salt
Instructions
Prep: Preheat oven to 350°F. Line baking sheets with parchment paper.
Dry Base: Whisk together flour, cornstarch, baking powder, baking soda, and salt.
Cream: Beat softened butter and both sugars for 2–3 mins until light and fluffy. Add egg and vanilla; mix until smooth.
Combine: Gradually add dry ingredients to wet on low speed. Fold in M&Ms and chocolate chips.
Bake: Scoop 2-tbsp mounds onto sheets. Bake for 8–10 mins until centers are soft and slightly ‘underdone.’
Decorate: Immediately use a glass to ‘swirl’ cookies into circles. Press one whole M&M and two halves (ears) into each hot cookie to form a bunny.
Notes
The Cornstarch Secret: Softens the gluten for a ‘soft-batch’ bakery texture that doesn’t get tough.
The ‘Bunny’ Hack: Use a sharp serrated knife to cut M&Ms in half for ears. Press them in while the cookie is hot to ‘glue’ them in place.
Underbake for Success: Pull cookies when edges are set but centers look raw; carryover cooking on the hot pan finishes them to peak fudginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert / Cookies
- Method: Creaming / Baking
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 Cookie
- Calories: 190
- Sugar: 16
- Sodium: 110
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: pastel m&m cookies, easter bunny cookies, soft chocolate chip cookies, cornstarch cookie recipe, easter dessert ideas, spring m&m cookies, festive holiday baking
