Introduction

Celebrate spring with these colorful and soft Easter Cookies packed with festive M&M’s, white chocolate chips, and pastel sprinkles. They’re simple to make and perfect for sharing at any Easter gathering or just enjoying as a sweet treat.

A close-up view of a soft, light brown cookie topped with many colorful sprinkles, including small round balls in blue, green, pink, and yellow, and long sprinkles in pink, yellow, purple, white, and orange. The cookie surface is slightly bumpy and textured with small white chocolate chunks. Around the main cookie, other similar cookies lie close, all showing the same bright and cheerful color theme. The whole scene is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups plus 1 tablespoon all-purpose flour (spooned and leveled)
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 brown sugar (lightly packed, fresh and soft)
1 large egg (cold, straight from the fridge)
2 teaspoons pure vanilla extract
¾ cup Easter/spring 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

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 1-2 minutes.
Step 4: Add the cold egg and vanilla extract to the butter mixture and blend until fully combined, scraping down the sides of the bowl as needed.
Step 5: Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined.
Step 6: Gently fold in the M&M’s and white chocolate chips by hand.
Step 7: Pour the pastel sprinkles into a shallow bowl. Scoop cookie dough balls between 1½ and 2½ tablespoons each, then gently press the tops of the balls into the sprinkles to coat.
Step 8: Arrange the coated dough balls on the prepared baking sheets, leaving an inch or two between each. For thicker cookies, chill the dough balls in the refrigerator for about 20 minutes before baking.
Step 9: Bake in the preheated oven for 8-11 minutes, until the edges are set but the centers are still slightly soft.
Step 10: Remove from the oven and place the baking sheets on wire racks to cool completely. If desired, press additional M&M’s or chocolate chips onto the cookies while they are still warm.

Tips & Variations

For chewier cookies, chill the dough before baking to help control spreading.
Try substituting the white chocolate chips with milk or dark chocolate chunks for a richer flavor.
If pastel sprinkles are unavailable, colorful nonpareils or sanding sugar work well too.
Use gluten-free flour blend to make this recipe gluten-free, adjusting as needed for texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container to retain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

A close-up view of a pile of cookies with a soft, slightly cracked golden-brown texture. Each cookie is covered in a dense layer of colorful sprinkles and candy pieces, including round pink, green, blue, and yellow candies, as well as small white chocolate chips. The sprinkles are multi-colored, featuring bright purple, yellow, pink, white, and orange, scattered thickly on the cookie surface. The cookies appear thick and slightly soft, stacked closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different candy instead of M&M’s?

Yes, you can swap M&M’s for other candies like mini chocolate chips, chopped Reese’s Pieces, or colorful sprinkles depending on your preference and availability.

Why are the cookies soft in the center?

The cookies are baked until the edges are set but the center remains slightly underdone to achieve a soft, chewy texture. This is intentional and will firm up as they cool.