EGG YOLK M&M EASTER COOKIES

EASTER COOKIES … bunny approved.

Any pastel-colored treat screams Easter in my—albeit Jewish—book. The pastel sprinkles and pastel M&Ms take these cookies from an everyday kind of treat to an Easter experience. They set a mood on your table. It’s a vibe. I love them! For extra fun, I like to color coat the M&Ms, it makes the cookies feel extra thoughtful and somehow more thematic.

Happy baking everyBUNNY!

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Egg Yolk M&M Easter Cookies

Yield: 30 Cookies

Author: Michelle Williams

Prep time: 15 MinCook time: 14 MinInactive time: 1 HourTotal time: 1 H & 29 M

Ingredients

• All-Purpose Flour (2 3/4 cups)
• Baking Powder (1 teaspoon)
• Baking Soda (1 teaspoon)
• Sea Salt (1/2 teaspoon, ground)
• Unsalted Butter (12 tablespoons, room temperature)
• Dark Brown Sugar (1 1/4 cups, packed)
• White Sugar (3/4 cups)
• Egg Yolks (4)
• Pure Vanilla Extract (1 tablespoon)
• Pastel Sprinkles (5 tablespoons)
• Pastel Colored M&Ms (150. That's 5 per cookie)

KITCHEN TOOLS

• Large Mixing Bowl
• Whisk
• Stand Mixer with Paddle Attachment
• Cling Wrap
• 1 1/2 inch Ice Cream Scoop
• Cookie Baking Sheets (2)
• Silpats Or Parchment Paper
• Metal Spatula
• Cooling Rack
• OPTIONAL. 3 1/4 Inch Biscuit Cutter

Instructions

TO MAKE YOUR COOKIE DOUGH

1. In your mixing bowl, whisk together your flour, baking powder, baking soda, and salt. Set aside.
2. In your stand mixer outfitted with its paddle attachment, over high-speed cream together your butter and sugars until you have a smooth fluffy texture—about 5 minutes.
3. Add egg yolks and vanilla.
4. On low speed, slowly spoon your flour mixture into the wet ingredients in your stand mixture until fully and evenly incorporated.
5. On the lowest speed setting, add your sprinkles. Let the machine just stir them in. Don't over-mix.
6. Remove the bowl from your stand mixer and cover it with cling wrap. Refrigerate for a minimum of 1 hour or overnight.

TO BAKE YOUR COOKIES

1. Pre-heat your oven to 350º.
2. Let your cookie dough thaw for 10 minutes (or longer if you refrigerated for more than an hour).
3. Line your cookie sheets with your Silpat.
4. Use your ice cream scoop to evenly portion out your cookie dough balls.
5. Place them about 3 inches apart on your cookie sheet. I had to bake about 5 batches.
6. Bake for 14 minutes. Since you're going to press M&Ms into the tops of them right when they come out of the oven and are the most gooey, I recommend staggering each baking sheet by 5 minutes. This way your second batch of cookies doesn't cool too much while you're pressing M&Ms into the first batch. The process is pretty seamless if you work this way.
7. Place your cookie sheet on top of your stove. Press 5 pastel M&Ms "m" side down into the top of each cookie. If you want your cookies perfectly round, place your biscuit cutter around each cookie one at a time. Rotate it quickly in circles to finesse the edges of your cookies. Just so you know, they look pretty good even if you skip this step but if you want a more uniform look, this is the way to go.
8. Let them cool on the baking sheet for a total of 3 minutes then transfer them to your cooling rack.
9. Eat and enjoy!

Notes

Each batch takes 15 minutes to bake.

This recipe only uses egg yolks. I had several of them after baking my Mango Cake which only uses egg whites and didn't want them to go to waste. These cookies have the perfect amount of gooeyness because of them.

Did you make this recipe?

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