Easter M&M Thumbprint Cookies

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So, when thinking about recipes for this week I wanted something unusual. I’ve never made a thumbprint cookie so I thought that would be a good idea but I still wanted something different. While perusing the candy aisle in my store it came to me! Make Easter thumbprint cookies using the egg shaped milk chocolate M&M’s. They are festive, look like mini eggs and, once they came out of the oven and tried one, I knew I had a hit!

While they looked pretty with just the M&M in the middle, I thought they needed something else. I added the chocolate drizzle, which can be totally optional by the way, and it took them over the top!

These Easter thumbprint cookies are a fun treat for an Easter dessert table or wrap a few in bags tied with a festive bow for your guests to take home after the celebration.

Easter Thumbprint Cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Refrigeration Time: 1 hour

Total Time: 1 hour 22 minutes

A chocolate drizzle on these Easter thumbprint cookies takes them over the top!

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Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 Eggs
• 2 tsp vanilla extract
• 3½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 48 Pastel Egg Shaped M&Ms (I used milk chocolate)

Chocolate Glaze:

• 1 cup confectioners' sugar
• ½ cup unsweetened cocoa
• 4 - 6 tablespoons water (just to drizzling consistency)

Instructions

1. Preheat oven to 350. Line two rimmed baking sheets with parchment paper and set aside.
2. In a medium mixing bowl combine flour, salt and baking soda. Set aside.
3. In a large mixing bowl, beat together butter and sugar until light and creamy. Mix in the eggs, one at a time, then add vanilla. Beat at medium speed until thoroughly combined. Add flour mixture gradually and combine well without over mixing.
4. Cover mixing bowl and refrigerate for 1 hour.
5. Remove from refrigerator and, using a tablespoon size of dough, roll into balls and place about 2 inches apart on prepared baking sheet.
6. Bake at 350 degrees for about 12-15 minutes until lightly brown. Remove from the oven and immediately, but gently, press an M&M into center of each cookie. If you press too hard, the cookie will crack and not hold the candy.
7. Remove from sheet pan to a cooling rack and allow to cool completely.
8. Make chocolate glaze and drizzle over cooled cookies.
9. To make chocolate glaze: In a small bowl combine all ingredients until drizzling consistency. Drizzle over cooled cookies.

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This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Friday

• Easter Egg Blondies by Cooking With Carlee
• Easter M&M Thumbprint Cookies by Family Around The Table
• Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
• Homemade Chocolate Flowers by Caroline’s Cooking
• Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene’s Recipe Journal
• Quick and Easy Garlic Knots by A Day in the Life on the Farm

In case you missed them, here’s all the #EasterRecipes to date:

Monday

• Deviled Ham Bites by A Kitchen Hoor’s Adventures
• 30 Minute Dinner Rolls by Amy’s Cooking Adventures
• Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
• Easy Citrus Ham by Jolene’s Recipe Journal
• Sausage and Vegetable Strata by A Day in the Life on the Farm
• Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
• Strawberry “Carrots” by Family Around The Table
• Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
• Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
• Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

• Italian Easter Bread by Palatable Pastime
• Carrot Cake Pancakes by Sew You Think You Can Cook
• Torta Salata Pasquale by A Day in the Life on the Farm
• Dill Roasted Radishes by A Kitchen Hoor’s Adventures
• Roasted Parmesan Asparagus by Family Around The Table
• Praying Arm Pretzels by Amy’s Cooking Adventures
• Creamy Coconut Mini Tarts by Making the Most of Naptime

Wednesday

• Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
• Cinnamon Crescent Rolls by Tip Garden
• Individual Easter Breads by Cooking With Carlee
• Tomato Asparagus Quiche by Caroline’s Cooking
• Peeps Whoopie Pies by Palatable Pastime
• Rosemary Garlic Herb Rib Roast by Family Around The Table
• Honey butter Peas and Carrots by Jolene’s Recipe Journal
• Pea and Pasta Salad by A Kitchen Hoor’s Adventures
• Roasted Eggplant Salad by A Day in the Life on the Farm

Thursday

• Baked Eggs with Tomatoes by A Day in the Life on the Farm
• Spring Herb Brie Bake by A Kitchen Hoor’s Adventures
• Carrot Cake Energy Balls by Sew You Think You Can Cook
• Classic Peanut Butter Confetti Bars by Making the Most of Naptime
• Easter Muddy Buddies by Family Around The Table
• Honey Cinnamon Quick Bread by Amy’s Cooking Adventures
• Linda’s Famous Carrot Cake by Cooking With Carlee
• Mini Easter Cheesecake Bites by Hezzi-D’s Books and Cooks