Easter Cookies

A super soft cookie filled with lots of Easter candy, these Easter Cookies are perfect the weeks leading up to Easter! The pastel colors scream spring, and the flavor and texture will have you coming back for more.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings cookies

Calories 198kcal

Author Deborah Harroun

Ingredients

1 cup (226 g) unsalted butter
1 cup (213 g) light brown sugar
1/2 cup (99 g) granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups (360 g) all-purpose flour
1 (3.4 oz) package instant vanilla pudding mix dry
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup Easter m&ms
1 cup chocolate eggs smashed or cut into pieces (I used Cadbury mini eggs)

Instructions

Preheat the oven to 350ºF.
Cut the butter into pieces and place in a microwave safe bowl. Place in the microwave and heat in 15-30 second intervals, until the butter is very soft, but not completely melted. There will be some melted around the edges, but the majority should still be solid but very soft. You can also do this on the stove top - just keep an eye on it so that you don’t completely melt the butter.
1 cup (226 g) unsalted butter
In a large bowl or the bowl of a stand mixer, combine the partially melted butter with the brown sugar and the granulated sugar. Beat on medium speed for 2 minutes, or until well combined.
1 cup (213 g) light brown sugar, 1/2 cup (99 g) granulated sugar
Add the eggs and the vanilla and beat to combine.
2 large eggs, 1 1/2 teaspoons vanilla extract
Add the flour, pudding mix, salt, and baking soda. Mix until it all comes together. The dough should be easy to handle - if it is still to sticky, add a bit more flour.
3 cups (360 g) all-purpose flour, 1 (3.4 oz) package instant vanilla pudding mix, 1/2 teaspoon salt, 1/2 teaspoon baking soda
Add in the m&ms and the crushed eggs and mix just until combined.
1 cup Easter m&ms, 1 cup chocolate eggs
Use a 2-tablespoon sized scoop (or a spoon) and make balls from the dough and place at least 2 inches apart on a parchment or silpat lined baking sheet.
**If desired, you can press a few more m&ms or egg pieces into the cookie dough now. You don’t have to do this - it just makes them a little prettier!**
Bake one sheet at a time until the cookies are just set, 8-10 minutes.
Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition