These quick and easy flower cookies combine store-bought chocolate chip cookies with a little white chocolate and colored candies for a delicious flower themed treat! They’re the perfect bite-sized dessert for a Mother’s Day brunch, Easter, Earth Day, or even your next baby shower!
With Easter, Earth Day, and Mother’s Day being so close together this year, I have flowers on the brain. And overflowing in my office but that’s another story.
I shared these flower cupcakes (made out of jelly beans!) already but thought it’d be a great idea to share these cute no bake cookies too! This is one of these easy recipes that isn’t really even a recipe but more an idea and a fun one at that!
Make a bunch of these and add to these Mother’s Day baskets or put on your Easter dessert table. Or you can even give out these edible flower cookies out as take home treats after talking about how to beautify the Earth (or even planting fresh flowers) and doing these Earth Day worksheets!
Why You’ll Love This Recipe
- Cute – these little flower bites are adorable, which typically makes these just taste better! And they’re way yummier than eating actual edible flowers! And still give you that cute flower shape!
- Easy – with just three ingredients and two steps, these really couldn’t be easier to make!
- Versatile – change up the look of these flower cookies by simply switching the color of the M&Ms. Make them match any theme, color, or occasion by just mixing things up.
- M&Ms – while I used pastel M&Ms for these particular flowers, you can use any color you want – pastel colors, vibrant colors, classic colors. Whatever makes the most sense for you and your event! I do recommend using just regular milk chocolate M&Ms compared to something filled (peanut, peanut butter, etc.) so they lay flat on the cookies.
- Chocolate chip cookies – I just grabbed a bag of the mini Chips A’Hoy cookies for these but any small chocolate chip cookies will work. You could even make your own or use something like shortbread cookies. You just want something that will hold up to having something put on the back of it so not something that’ll fall apart like my favorite sugar cookie recipe would.
- White chocolate – my preference is white chocolate melting wafers, white candy melts, or high-quality white chocolate chips. Low-quality ones don’t melt as well and you want these to melt well enough that you can pipe them on carefully for the best results!
How to make flower cookies
I mentioned it once but these literally just two steps and both of those steps are as easy can be!
Start by lining a baking sheet with a piece of parchment paper (or you could do this on a wire rack with a sheet of parchment paper underneath as well). This isn’t essential but will help with the cleanup later!
Pour out your bag (or box) of chocolate chip cookies and flip them all over so the top of the cookie is facing the parchment paper.
Place the white chocolate in a large bowl that’s microwave safe and microwave for 30 seconds on high, then stir. Repeat, microwaving on high for 30 second increments and stirring, until the white chocolate is completely melted.
You could also do this on the stove using the double boiler method – either way is just fine!
Carefully transfer the melted white chocolate to a piping bag (trying to get all the chocolate into the bag and not on the sides of the bowl) with the very tip cut off. You want the hole to be big enough that the chocolate can come out easily but not too big that it comes out really fast and just runs all over the cookies.
You can use my viral TikTok cupcake decorating trick to do this mess free!
Slowly pipe a dollop of white chocolate in the center of each of the chocolate chip cookies, creating a circle that covers about the middle portion of each cookie. If the tip of your piping bag is too big, just go really slow and get a little bit of white chocolate on the cookie.
If you add too much white chocolate, the flower cookies will be a huge mess (speaking from experience). The cookie below has about the right amount of white chocolate, maybe even just a little too much.
Repeat for 5-10 cookies (depending on how fast you pipe) then immediately move onto the next step to add your flower petals. I recommend piping then immediately decorating a few at once so the chocolate doesn’t harden before you’re ready to decorate!
Place one M&M in the melted chocolate in the center of each cookie, then add six additional M&Ms of a different color in a circle around the center one. Repeat for each cookie.
Then repeat the piping and decorating for all of your cookies until they all look like adorable little flowers.
Let the flower treats sit on the baking sheet and cool for 10-15 minutes or until the white chocolate hardens fully. If you handle them too quickly, the M&Ms will slide off and like I said before, be a huge mess.
If you wait until they’re dry, they’re easy to handle and actually stack up on plates really well!
Serve immediately and enjoy!
Store at room temperature for up to 2 weeks then throw away.
Use less white chocolate compared to more. You can typically get the M&Ms to stick to the cookies with just a little bit of white chocolate and too much means you’ll have white chocolate going everywhere.
Try making these fun sprinkle cookie sandwiches with your leftover cookies if you run out of M&Ms!
Don’t try to freeze these. They’re not great frozen so just make a new batch instead!
Make a full batch of the flower cookies and let them dry completely. Then place a couple of the the treats into a treat bag, and add some sort of ribbon and topper or gift tag (or this sweet baby shower favor would work great too). As long as these are kept out of the sun, they’ll stay together well and work great as party favors!
More Spring Treats
If you like these sweet flower cookies, make sure to check out these other springtime treats!
- Spring cookies with swirled icing – not only are these lemon cookies delicious, they’re top with a fun swirled icing in all sorts of spring colors for a cookie that looks as good as it tastes!
- Dirt cookies – these fun cookies are a cookie version of the traditional Oreo dirt cake and come complete with gummy worms!
- Rainbow donuts – a fun recipe for colored donuts that would be perfect for any spring get together!
- Strawberry cheesecake bars – layers of strawberry, cheesecake, and crumble on top of a graham cracker crust make these a must-try spring dessert!
- Lemon cupcakes – a delicious lemon cupcake that’s light and fluffy, topped with a cream cheese frosting!
M&M Flower Cookies
- 45 mini chocolate chip cookies
- 1 cup white chocolate chips
- 1 ½ cups pastel M&Ms
- Place the chocolate chip cookies face down on a parchment paper lined baking sheet.45 mini chocolate chip cookies
- Place the white chocolate in a large bowl that’s microwave safe and microwave for 30 seconds on high, then stir. Repeat, microwaving on high for 30 second increments and stirring, until the white chocolate is completely melted.1 cup white chocolate chips
- Carefully transfer the melted white chocolate to a piping bag and cut the tip off.
- Slowly pipe a dollop of white chocolate in the center of each of the chocolate chip cookies, creating a circle that covers about the middle portion of each cookie.
- Place one M&M on the melted chocolate in the center of each cookie, then add six additional M&Ms in a circle around the center one. Repeat for each cookie.1 1/2 cups pastel M&Ms
- Repeat the piping and decorating for all of your cookies until they all look like adorable little flowers. Let chocolate harden completely before eating.
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