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Easter is almost here! Do you have your Easter dinner and dessert planned? Since I always bring dessert for the holidays I’ve been experimenting with different cakes and cookies to take to my parents for the holiday.
On my most recent trip to Walmart I went down the Easter candy aisle and I saw several fun new Easter M&M’s flavors! I picked up a bag of the Easter Sundae and a bag of the M&M’s Speckled Malt Easter Eggs. I made cupcakes with the Easter Sundae ones but I wanted to make cookies with the speckled malt eggs.
I ended up using the regular cookie recipe I use all of the time with butter, sugar, brown sugar, eggs, and flour. I added in the M&M’s speckled malt eggs as well as some mini chocolate chips. They were really easy to make and only took 12-14 minutes to bake.
The resulting cookie looked like a chocolate chip cookie but with plenty of pastel speckled eggs in the mixture. It really gave these cookies a spring feel and the malt flavor really came through in the cookies. These were a great choice for Easter and they are so easy that the kids can even help making them!
- 3/4 c. butter, softened
- 1/2 c. brown sugar
- 1/4 c. sugar
- 1 egg
- 1 t. vanilla
- 1 t. salt
- 2 t. baking powder
- 1 1/2 c. flour
- 2 c. malt M&M’s speckled eggs
- 1/2 c. mini chocolate chips
- In a large bowl cream the butter, brown sugar, and sugar.
- Add in the egg and vanilla and stir well.
- In a medium bowl combine the salt, baking powder, and flour. Mix to combine.
- Pour the dry ingredients into the wet ingredients and mix until well combined.
- Fold in the the M&M’s and chocolate chips.
- Refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the oven to 375 degrees.
- Scoop large tablespoons of dough onto baking sheets leaving 2-3 inches in between each cookie.
- Bake for 12-14 minutes or until just brown.
- Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack to cool completely.