Here's an easy cookie recipe you can make for your family. These Easter Cookies have a deliciously crunchy exterior and ooey-gooey center, thanks to the special ingredient of a box of instant vanilla pudding!
They're made with pantry staples and pretty pastel M&M candies stirred into the dough to celebrate spring!
Check out all the other Easter Desserts for even more delicious recipes.
The inside of these cookies is delicious while the outside is crisp, making it a tasty combination you won't be able to resist. I mean, can you really eat just one cookie???
You can easily customize each cookie by adding white chocolate chips, or mini marshmallows. The possibilities are endless when you start with a basic cookie dough batter.
Check out the ways I've used them in my Valentine's Day Chocolate Chip Cookies and combined with marshmallows in my Marshmallow Christmas Cookies.
Looking for more Easy Cookie Recipes perfect for Easter? Try my Spring Sugar Cookies or Italian Easter Cookies.
Table of Contents
How to make Jumbo Cookies
- You can easily turn a basic cookie recipe into JUMBO cookies by using a larger cookie scoop when adding the dough to the baking tray.
- Even a one-third measuring cup full of dough to scoop onto the baking sheets.
- Make sure you allow for the extra time to bake the cookies. They are going to take longer than the original recipe states, so watch them.
- You'll know cookies are completely baked when they're golden brown and set in the middle.
🛒Helpful Kitchen Tools
Non-Stick Kitchen Oven Baking Pans
Cookie ScoopM&M's Milk Chocolate Easter Candy JarReynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total Sheets
📋Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations
If you don't want to use the pastel colored M&M's, you could swap them out for colorful pastel sprinkles.
Vanilla Pudding Mix - It must be instant pudding mix (not cook & serve). Do not add the other ingredients on the back of the box. This will help make the cookies extra soft.
Bake the cookies as bar cookies by simply spreading the dough into a prepared 15X10 jelly roll pan sprayed with non-stick baking spray. Bake for 20 - 25 minutes or until golden brown. Allow to cool and slice.
Check out these Easter Cookies with Sprinkles recipe.
🥣Step-by-Step Instructions
Step 1: Combine the butter with both sugars using an electric mixer.
Step 2: Then add the eggs, vanilla extract and pudding mix. Mix again until everything is combined.
Freezing Tip
You can freeze the cookies at this point! Once the cookies are scooped out an on the baking tray, place the baking tray into the freezer for 30 minutes. When the cookie dough balls have frozen, place them in a freezer bag and store in the freezer. Read more about my tips in the Freezing Cookie Dough post.
Step 3: Combine the dry ingredients together in a bowl. Then slowly add them to the wet ingredients. Make sure you combine thoroughly between each addition.
Step 4: Finally add the pastel candies using a rubber spatula. If you use the mixer, the candy shells might break off.
Baking Instructions
Step 5: Place rounded tablespoonfuls or cookie scoops of dough onto parchment paper-lined baking sheets. Bake for 10 to 12 minutes, or until the cookies turn slightly golden and set on the surface. Once out of the oven, let them cool for a few minutes before transferring to a cooling rack to cool completely.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Looking for help with Easter Preparation?
Click here now to check out my Let's Do Brunch Easter Celebration Digital Cookbook! prepare for a delicious celebration!
It's the ultimate guide to crafting your dream Easter brunch featuring 11 easy-to-make recipes, Prep-Ahead Tips, Planning Checklists, and Fun Kid's Activities!
➡️Top Recipe Tips
Make sure the ingredients you’re using are fresh. If you don’t bake often, you might want to purchase a new box of baking soda or baking powder before you start a new recipe.
Don’t over-mix the dough.
Watch the cookies as they bake. Baking time for most recipes is a “guideline” but you know your oven better than me. Cookies are done when the edges are set and lightly browned.
Remember, cookie centers will continue to cook for a few minutes while they’re out of the oven and cooling.
Storage Tips
Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week.
I always layer cookies between waxed paper or parchment paper so there's no sticking.
- Our fridge food storage bins are the perfect choice for storing cookies, meats, sweets, vegetables, dumplings, leftover pizza or pie, chocolate, hamburger patty, it is also perfect for storage of spaghetti, lasagna, noodles and all pasta sorts. These can also be used to store dried foods in drawers or cupboards to help prolong their freshness
📖 Recipe Card
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Easter Cookies
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter; softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounce box vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups Easter M&M Candy Pieces
Instructions
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper and set aside.
- Using a stand mixer, beat the butter and both sugars together on high until creamy; about 2 minutes.
- Add the pudding mix, vanilla extract and eggs. Beat on high for another 3 - 4 minutes.
- Combine the flour with the salt and baking soda.
- Slowly add the flour mixture to the wet ingredients until fully combined.
- Using a rubber spatula, stir in the Easter candies.
- Drop by rounded tablespoon onto baking sheets.
- Bake for 10 - 12 minutes or until slightly golden and just setting on the top.
- Remove the baking trays from oven and allow the cookies to cool for five minutes before transferring to a baking rack to cool completely.
Peg says
I think you could use a plastic Easter egg. Just separate the plastic egg.