Prepare the Dough:

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.

• Add the eggs one at a time, mixing well after each addition.

• Mix in the vanilla extract until fully combined.

Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the butter-sugar-egg mixture, mixing on low speed until just combined. Be careful not to overmix.

• Fold in the chocolate chips and Easter M&Ms.

Color the Dough:

• Divide the dough into four equal portions.

• Use gel food coloring to tint each portion a different pastel color (pink, purple, yellow, and blue). Mix gently until the color is evenly distributed.

Shape the Cookies:

• Take small portions of each colored dough and press them together lightly without fully mixing to create a marbled effect.

• Roll each marbled portion into a ball, about 2 tablespoons in size.

• Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.

• Gently press a few extra M&Ms onto the top of each cookie for added color and sweetness.

Chill the Dough:

• Cover the baking sheet with plastic wrap and refrigerate the dough balls for at least 30 minutes to firm up.

Bake the Cookies:

• Preheat your oven to 350°F (175°C).

• Place the chilled dough balls on the prepared baking sheet, leaving space between them.

• Bake for 10-12 minutes, or until the edges are set and slightly golden. The centers may appear underbaked but will firm up as they cool.

Cool the Cookies:

• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.