Chocolate Chip M&M Easter Egg Cookies

An easy way to achieve shaped egg cookies without needing to roll out dough!

Course Dessert

Cuisine Cookie

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Calories 292kcal

In a large mixing bowl, cream together softened unsalted butter (¾ cup, i.e., 1 ½ sticks), granulated sugar (½ cup), and light brown sugar (½ cup) with an electric mixer for 30 seconds. Add egg (1 large) and stir until combined.
On low speed, add in vanilla extract (¾ teaspoon) and instant vanilla pudding mix (1, 3.5-ounce box). Add baking soda (¾ teaspoon) and stir for 10 seconds. Slowly add in all-purpose flour (1 ½ cups) and mix for 30 seconds, or until the dough is combined. On low speed, add in crushed peanut butter egg M&M's (½ cup) and mini semi-sweet chocolate chips (½ cup) 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℉ 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 (½ cup) 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.