Copycat Crumbl Spring M&M Cookie Recipe – This Week's Menu
This colorful cookie screamed spring celebration! The classic sugar cookie base becomes a canvas for vibrant spring-themed M&M candies that add delightful chocolate crunch and festive color to every cheerful bite.
Ingredients
Main ingredients
- unsalted butter 1 cup
- cream cheese (softened) 2 oz
- granulated sugar 1.5 cups
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 3 cups
- cornstarch 2 tbsp
- baking powder 2 tsp
- spring-colored M&M candies 1.25 cups
Seasonings/Sauce
- kosher salt 0.5 tsp
Nutrition summary
Carbohydrates
73 g
51%
Protein
6 g
4%
Fat
29 g
45%
Cooking steps
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1
In a large bowl, cream together 1 cup unsalted butter, 2 oz softened cream cheese, and 1.5 cups granulated sugar on medium-high speed for 3–4 minutes until very light and fluffy—this mirrors Crumbl’s signature rich, soft-bite base.
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2
Mix in 2 large eggs and 2 tsp vanilla extract. Beat until fully combined, scraping the side of bowl. The addition of cream cheese ensures an ultra-soft, almost melt-in-your-mouth texture.
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3
In a separate bowl, whisk 3 cups all-purpose flour, 2 tbsp cornstarch, 2 tsp baking powder, and 0.5 tsp kosher salt. Gradually add dry ingredients into wet mixture on low speed, mixing just until no flour streaks remain. Do not overmix for a classic soft crumb.
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4
Gently fold in 1 cup of the spring-colored M&M candies by hand, reserving 0.25 cup for topping. Use a large 1/2-cup scoop to portion dough into 8 oversized balls (about 4.5 oz each), place on a lined baking sheet, and chill, uncovered, for at least 60 minutes. Copycat tip: Chilling is key to achieve Crumbl’s thick, puffy, bakery-style look.
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5
Preheat oven to 350°F (175°C). Place dough balls at least 2 inches apart on parchment. Press reserved M&Ms on top for that signature colorful finish. Bake for 13–15 minutes, just until edges are set and centers look slightly underbaked. Let cool on pan 15 minutes—cookies will finish setting up while remaining ultra-soft inside, just like Crumbl’s.
Personalized Q&A
Q. Does this actually taste like the Crumbl Spring M&M Cookie?
Yes! This recipe uses cream cheese, cornstarch, and a high butter-to-flour ratio to create that classic Crumbl soft, thick sugar cookie base. Chilling the dough and baking until just set delivers the signature oversized, slightly underbaked center packed with spring M&Ms. The result closely mimics the texture, appearance, and flavor of the original.
Q. Why did my cookies spread too much or turn out flat?
Common causes are skipping the dough chilling step, using overly soft or melted butter, or overcrowding the baking sheet. Always chill shaped cookie dough for at least 1 hour, and ensure your butter is softened—not melted—when mixing. Space cookies well apart, and your cookies will stay thick like Crumbl’s.
Q. Can I substitute any ingredients in this copycat recipe?
For best results, stick to the recipe. Cream cheese is key for texture, but if needed, you can omit it and increase butter by 2 tbsp (results will be slightly less tender). All-purpose flour is preferred; bread flour will result in even chewier cookies but may differ from Crumbl’s classic base. Use real M&M candies for authentic color and crunch.
Q. How many calories are in one Crumbl Spring M&M Cookie copycat?
Each oversized Crumbl-style cookie (about 135g) contains approximately 570 kcal, with 73g carbohydrates (51%), 6g protein (4%), and 29g fat (45%).
Q. How should I store or freeze these cookies?
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. For longer storage, freeze unbaked dough balls or baked cookies tightly wrapped for up to 2 months. Thaw at room temperature before serving.
