Easter Ooey Gooey Butter Cookies are soft, melt-in-your-mouth treats with a creamy, buttery dough filled with colorful Easter M&M’s and rolled in confectioners’ sugar. I like to add a few more pastel-colored M&M’s on top for even more Easter fun! If you are looking for another Easter cookie, you will want to check out my Easter Monster Cookies, too–loaded with peanut butter, oats, and M&M’s.
Ingredients & Substitutions
- Butter: We can’t have butter cookies without the butter! It makes them soft and chewy and helps give the dough a creamy texture. The butter also helps the cookies spread a little while baking, giving them that perfect, melt-in-your-mouth quality!
- Cream Cheese: The cream cheese (let it come to room temperature first) makes the cookies extra soft and gives them a rich, smooth texture. It helps the dough stay moist and adds a little tangy flavor, making the cookies taste even better!
- Sugar: I used both granulated and confectioners’ sugar (also called powdered sugar) in the cookies. Divide the confectioners’ sugar in half—mix some into the dough and use the rest for rolling the dough. This creates a crackly, sugary top.
- Baking Powder: Yes, you will use 1 tablespoon of baking powder in the cookies. The full helps the cookies rise and become nice and fluffy. It also helps them spread a little while baking, making sure the texture stays soft and gooey in the middle. Without enough baking powder, the cookies might turn out too dense or not spread as much! And, make sure your baking powder is fresh and hasn’t expired!
- M&M’s: These cookies are perfect for your Easter weekend, thanks to the festive Easter M&M’s! The pastel colors make them extra springy and fun. I love having a few extra M&M’s on hand to top the Easter cookies for that extra pop of color!
Ingredients
Cookie Base:
- ¼ cup (57 g) light butter, softened
- 1 package (8 oz / 227 g) light cream cheese, softened
- ¾ cup sugar substitute (like Swerve or Stevia blend)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour (or 1 cup AP flour + 1 cup almond flour for fewer points)
- 1 tablespoon baking powder
Topping (Optional):
- ½ cup (100 g) mini dark chocolate chips or vegan chocolate chips
- Optional: a few pastel-colored low-point candy pieces for Easter decoration
Instructions
- Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Mix base: In a large bowl, beat the light butter and light cream cheese until creamy. Add sugar substitute and beat until smooth. Mix in the egg and vanilla extract.
- Add dry ingredients: In a separate bowl, combine flour and baking powder. Gradually mix into the wet ingredients until a smooth dough forms.
- Shape cookies: Scoop dough into 1.5-inch balls and place on the prepared baking sheet. Flatten slightly with your hand or a spoon.
- Add topping: Sprinkle mini chocolate chips or low-point Easter candies on top.
- Bake: 12–15 minutes, or until edges are lightly golden. Cookies should remain soft in the center.
- Cool: Allow cookies to cool for 5–10 minutes on the baking sheet before transferring to a wire rack.
WW Points Estimate
- 1 batch (≈24 cookies) → 2–3 points per cookie
- Perfect for a low-point Easter treat!