Easter M&M’s White Chocolate Chip Cookies Recipe
These festive Easter Cookies are soft, colorful treats perfect for spring celebrations. Loaded with pastel M&M’s, white chocolate chips, and topped with fun sprinkles, they combine a tender buttery dough with a delightful crunch and sweetness. Easy to prepare and bake, they make a cheerful addition to any holiday cookie platter.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 29 minutes
- Yield: 15 servings (about 15 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Mix-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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- 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.
- Cream Butter and Sugars: In a separate large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened unsalted butter, granulated sugar, and brown sugar for 1-2 minutes. Beat until the mixture becomes light, fluffy, and well combined.
- Add Egg and Vanilla: Add the cold, whole egg directly from the fridge along with the pure vanilla extract to the butter and sugar mixture. Mix until fully combined, making sure to scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture into the wet ingredients. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in M&M’s and White Chocolate: Gently stir the Easter-themed M&M’s and white chocolate chips or chunks into the cookie dough by hand ensuring even distribution without breaking the candies.
- Prepare Cookies for Baking: Place the pastel sprinkles in a shallow bowl. Using a cookie scoop or spoon, portion the dough into balls between 1½ and 2½ tablespoons each. Lightly press the top of each dough ball into the sprinkles to coat. You may bake immediately or chill the dough balls in the refrigerator for about 20 minutes to achieve thicker cookies.
- Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, leaving 1-2 inches of space between each to allow for spreading. For thicker cookies, mound the dough balls higher rather than wider.
- Bake Cookies: Bake in the preheated oven for 8-11 minutes. The edges should be set while the centers remain slightly underbaked, which ensures a soft and tender cookie texture.
- Cool and Add Final Touches: Remove baking sheets from the oven and place them on wire racks to cool completely. While cookies are still warm, press additional M&M’s and/or white chocolate chips on top if desired to make them extra festive.
Notes
- Baking time can vary depending on oven accuracy; start checking at 8 minutes to prevent overbaking.
- Chilling the dough balls before baking results in thicker, chewier cookies.
- Use fresh brown sugar to maintain moisture and softness in the cookies.
- Pressing additional candies onto warm cookies enhances their appearance and flavor.
- Cookies will keep well stored in an airtight container at room temperature for up to 4 days.