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Easter M&M’s and White Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 106 reviews

These festive Easter Cookies are soft, colorful, and bursting with sweet Easter M&M’s, white chocolate chips, and pastel sprinkles. Perfect for celebrating springtime or Easter gatherings, these cookies are easy to make and offer a delightful combination of chewy texture and chocolatey goodness.

Ingredients

Scale

Dry Ingredients

  • 1½ cups plus 1 tablespoon all purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 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

Add-ins and Toppings

  • 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

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In a separate large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar for 1 to 2 minutes until the mixture is light and fluffy.
  4. Add Egg and Vanilla: Add the cold egg directly from the fridge along with the pure vanilla extract to the butter-sugar mixture. Mix until everything is fully combined, scraping down the sides of the bowl as needed.
  5. Combine with Flour Mixture: On low speed, gradually add the flour mixture to the wet ingredients, mixing until just combined and no flour pockets remain. Avoid overmixing to keep the cookies tender.
  6. Fold in Candy and Chips: Gently stir in the Easter M&M’s and white chocolate chips to evenly distribute throughout the cookie dough.
  7. Prepare Sprinkles and Dough Balls: Pour the pastel sprinkles into a shallow bowl. Scoop dough portions between 1½ and 2½ tablespoons each. Lightly press the top of each dough ball into the sprinkles to coat.
  8. Optional Chilling: You may bake the cookies immediately or refrigerate the dough balls for about 20 minutes to help the cookies hold a thicker shape during baking.
  9. Arrange on Baking Sheet: Place the dough balls onto the prepared baking sheets, spacing them about 1 to 2 inches apart to allow for spreading. Form mounded dough balls rather than flat ones to keep cookies soft and thick.
  10. Bake the Cookies: Bake in the preheated oven for 8 to 11 minutes until the edges are set but the centers remain slightly undercooked. This results in a soft and chewy cookie texture.
  11. Cool and Add Toppings: Transfer the baking sheets to wire racks and let the cookies cool completely. While still warm, you can gently press extra M&M’s or white chocolate chips onto the tops for decoration and added texture.

Notes

  • Chilling the dough balls before baking helps the cookies hold their shape and creates a thicker, softer texture.
  • Bake times may vary. Check the cookies at 8 minutes to avoid overbaking; centers should look slightly underdone for the best chewy texture.
  • Pressing extra candies on warm cookies adds a festive touch and enhances the visual appeal.
  • If you prefer a crispier cookie, bake a minute or two longer but watch closely to prevent burning.

Keywords: Easter cookies, holiday cookies, pastel cookies, M&M cookies, white chocolate chip cookies, spring desserts

Find it online: https://freshrecipehub.com/easter-mandms-and-white-chocolate-chip-cookies-recipe/