Description
Soft, chewy, and colorful Easter Cookies filled with pastel M&M’s, white chocolate, and sprinkles. Perfect for spring baking or Easter dessert tables.
Ingredients
1½ cups plus one tablespoon all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened but still cool
½ cup granulated sugar
⅓ cup lightly packed brown sugar
1 large cold egg
2 teaspoons pure vanilla extract
¾ cup pastel M&M’s, plus extra for topping if desired
½ cup white chocolate chips or chunks, plus extra for topping if desired
¼ cup pastel sprinkles
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter with both sugars until light and fluffy.
4. Add the egg and vanilla, mixing until combined.
5. Gradually add dry ingredients to wet, stirring until just combined.
6. Fold in M&M’s and white chocolate pieces gently.
7. Scoop dough into 1½–2½ tablespoon portions and press tops into sprinkles.
8. Place dough balls on baking sheets, spacing evenly and shaping mounds taller than wide.
9. Bake for 8–11 minutes, until edges are set and centers appear slightly underbaked.
10. Cool on baking sheets, pressing in extra M&M’s or chocolate while warm if desired.
Notes
Baking time may vary depending on cookie size.
For perfectly round cookies, swirl an upside-down glass around the edges or nudge gently with a spoon while warm.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Easter Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20 g
- Sodium: 73 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg