Spring is around the corner and these cookies are the perfect sweet treats to satisfy your sweet tooth. Today I’m sharing easy spring cookies with M&Ms. By the way these are the best M&Ms, they are Key Lime Pie, and these are AMAZING!
The best part is this spring cookie recipe is they are semihomemade.
These cookies are perfect through the warmer months. These will be great for a bridal shower, birthday party, graduation party, or dessert charcuterie board. They are such easy cookies to make. Making double batches is simple to do too. I highly recommend making a double batch because these fly off my dessert table!
Guess what makes them even better?
No electric mixer and brown butter, yes browning the butter is gold when it comes to baking these spring cookies.
Brown butter is simple to make. Add room temperature butter to a medium saucepan and turn the burner to medium low heat. The butter will melt slowly, and foam will appear on the top once the butter melts. As this happens watch it carefully and the butter will become an amber color with a nutty aroma. This is what makes any cookie recipe GOLD!
Table of Contents
- 1 Ingredients and Equipment Needed To Make Spring Cookies with M&Ms
- 2 Chopping the M&Ms
- 3 Step 2: Liquid Gold Unleashed: Unlocking The Nutty Aroma Of Brown Butter
- 4 Dry Ingredients, Vanilla Pudding Mix Easy Spring Cookies
- 5 Adding the Batter To Parchment Covered Cookie Sheets
- 6 Baking Perfection
- 7 EASY SPRING COOKIES WITH M&MS
- 8 Preheated oven 350
- 9 Browning the Butter
- 10 Chopping the M&Ms
- 11 Steps To Make These Spring Cookies
- 12 Adding the Batter to The Cookie Sheets
- 13 Pin This to Make & Remember it!
- 14 Shop This Post Click on The Image!
Ingredients and Equipment Needed To Make Spring Cookies with M&Ms
- Betty Crocker sugar cookie mix
- Preheat oven to 350
- Vanilla instant pudding mix
- 1 stick melted brown butter
- 1/4 cup flour measure or measure gluten-free flour works too
- 2 large room temperature eggs
- Large handful of lightly chopped Key Lime Pie M&Ms
- Medium size mixing bowl
- wire whisk
- Heavy duty metal spoon
- Medium saucepan
- Parchment paper
- Cookie sheets
- Spatula
Chopping the M&Ms
Chopping these M&Ms for these spring season cookies can be tricky because they are oval and thick.
Using a mini food processor causes the candies to become powdery. Cut M&Ms for the cookies carefully with a large sharp knife or tap them with a meat mallet one at a time. This may seem like it takes a long time but since a handful is all that’s needed to make easy cookies it goes very quickly.
If you can’t find these delicious M&Ms you can use good quality white chocolate chips.
These M&Ms can be found at Target, Walmart, and Amazon, and your local grocery store. These M&Ms are seasonal and this is the perfect time to save this cookie recipe.
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These seasonal candies are truly worth the effort to find, they are Amazing! Fair warning the bag will be gone in 10 minutes.
Preheat oven to 350 F
Step 2: Liquid Gold Unleashed: Unlocking The Nutty Aroma Of Brown Butter
After getting your ingredients together let two eggs come to room temperature.
Add room temperature unsalted butter, or salted butter to a small or medium saucepan over medium heat.
Stir frequently with a rubber spatula or wooden spoon until you have melted butter.
Once you have melted butter, it will foam.
Keep a very close eye on the melted butter for a brown color.
The butter will begin to have a nutty aroma and brown bits on the bottom of the saucepan.
This will prevent the browned butter from getting too dark or burnt.
I do this with our browned butter every time for all our cookie recipes and it has never burned. Â
Tip: Use browned butter immediately or store in an airtight container in the refrigerator for up to a week.
Dry Ingredients, Vanilla Pudding Mix Easy Spring Cookies
In a large mixing bowl combine ¼ measuring cup of all purpose flour, the classic Snickerdoodle cookies mix, pumpkin pie spice, and vanilla pudding mix.Â
Whisk the dry ingredients for light and chewy cookies filled with warm spices.Â
Add room temperature large whole eggs, canned pumpkin puree (not pumpkin pie filling), vanilla extract, and slightly cooled brown butter to create a perfect blend between the wet ingredients and the dry ingredients. Mix until the batter pumpkin snickerdoodle cookies are combined.
Tip: I crack open each room temperature whole egg in a separate bowl before adding them to my recipes. This is a good idea in case the egg yolk is bad. Doing this prevents opening an egg with a bad egg yolk in the middle making your favorite cookies.
Remember, to grab the brown bits with a rubber spatula from the bottom of the pan to add to these pumpkin snickerdoodle cookies, this is where there is a ton of nutty flavor that makes these the best pumpkin cookies.
Put the bowl in the refrigerator for some chill time, 10 minutes.
Tip: Chilling cookie dough before baking prevents the cookies from expanding too much and holds on to their chewy texture. Skipping this step will result in flat cookies instead of a chewy pumpkin cookie with a chewy texture and chewy center.
Notice the amber color of the brown butter. This is beyond a game-changer for semihomemade spring cookies!
Once the ingredients are beginning to come together add your candies to the cookie mix and combine.
Adding the Batter To Parchment Covered Cookie Sheets
Before adding your cookies to the cookie sheets make sure to cover them with parchment paper. Having these parchment paper sheets, is invaluable because they are the perfect size for cookie sheets. No More tearing and wasting parchment paper when making cookies.
When adding these to my large baking sheets I like using a medium size cookie scoop. This keeps the size consistent and helps these spring season cookies to bake evenly. I have been baking for 25 years and this is hands down the best cookie scoop I have ever used.
Baking Perfection
Bake these for 10-12 minutes at 350 degrees. When the timer goes off let the cookies sit on the cookie sheet for 2 more minutes.
Finally, remove them from the cookie sheet and let them cool completely on a wire rack.
EASY SPRING COOKIES WITH M&MS
Equipment
- 1 mixing bowl
- 1 wire whisk to whisk dry ingredients together
- 2 sheets Parchment paper
- 2 cookie sheets covered with parchment paper
- 1 spatula
- 1 large knife
- 1 metal sppon Metal works best for this recipe
Ingredients
- 1 package Betty Crocker Sugar Mix
- 1 stick salted melted brown butter optional but so worth it
- 1 package vanilla instant pudding mix
- 1/4 c flour
- 2 large room temperature eggs
- 1 handful key lime pie M&M's coarsely chopped M&M's. I say handful because anymore than that overpowers the batter
- 1 handful semisweet, butterscotch, caramel or cinnamon chips are perfect for these cookies
Instructions
- Melt and brown the butter and let cool
- Whisk all the dry ingredients together with the whisk
- coarsely chop the M&M's with a knife
- Add the browned butter and the eggs to the dry ingredients and slightly combine using your metal spoon
- Now add your chopped M&M's to finish combining ingredients well
- Add your cookies to the parchment cookie sheet. Remember make sure the scoop is flat
- Bake at 350 for12 minutes
- Let the cookies sit for 2 minutes on the cookie after removing them from the oven
- After 2 minutes put the cookies on a cooling rack to cool completely
Notes
Preheated oven 350
Browning the Butter
Brown butter is simple to make. Add your butter to a pot and turn the burner on medium/low. The butter will melt, and foam will appear on the top of the butter and begins the browning process. As this happens watch it carefully and the butter will become amber color in a few moments under the foam. Check this by carefully tilting the pot slightly you should see brown on the pan and the butter will be amber in colorChopping the M&Ms
Because I have made these easy Easter cookies before, chopping these M&Ms can be tricky because they are oval and thick. Don’t use a food processor or rolling pin. You will wind up with powder
If you can’t find these candies good quality white chocolate chips will work.
Steps To Make These Spring Cookies
After getting your ingredients together let your eggs come to room temperature. Next, add your butter to a saucepan and begin to melt on low to medium heat. As the butter melts it will foam on top. This is good because remember we are browning the butter. Believe me, this step is worth it for these easy semihomemade cookies. Once the butter begins to foam, I carefully tilt the pan after a few moments. I do this to see if the butter is beginning to turn an amber color for my dessert. It’s particularly important to make sure the butter is amber. Once this happens remove it from the heat to cool slightly. This is important because we don’t want the heat from the butter to scramble the eggs and ruin your cookies. Meanwhile, while the butter is cooling add the cookie mix, pudding, and flour to a bowl and whisk together. Doing this step combines the ingredients and also removes any clumps.
Adding the Batter to The Cookie Sheets
Before adding your easy sweets to the cookie sheets make sure to cover them with parchment paper. When adding these to my cookie sheets I like using a smaller size cookie scoop. This keeps the size consistent and helps these sweets to bake evenly. Bake these for 10-12 minutes at 350. When the timer goes off remove them from the oven and let the cookies sit on the cookie sheets for 2 more minutes. Finally, remove them from the cookie sheet and let them cool completely on a cooking rack.
Enjoy these easy spring semihomemade cookies with M&Ms for your dessert table. I hope you give these a try because they are very fast to make and are a delicious dessert! These are a big crowd-pleaser!
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