Easter M&M & White Chocolate Chip Cookies Recipe

Introduction

These Easter Cookies are colorful, fun, and perfect for celebrating the spring season. Packed with pastel M&M’s, white chocolate chips, and sprinkles, they offer a soft, chewy texture that everyone will love. They’re easy to prepare and sure to brighten up any holiday treat table.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Step 3: In a separate large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar for 1-2 minutes until light and fluffy.
4. Step 4: Add the cold egg and vanilla extract to the butter and sugar mixture. Mix until combined, scraping down the sides of the bowl as needed.
5. Step 5: Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined.
6. Step 6: Gently fold in the Easter M&M’s and white chocolate chips using a spatula.
7. Step 7: Pour the sprinkles into a shallow bowl. Scoop the dough into balls using 1½ to 2½ tablespoons per cookie. Lightly press the top of each dough ball into the sprinkles for coating.
8. Step 8: Arrange the coated dough balls on the prepared baking sheets, leaving 1-2 inches between each. For thicker cookies, chill the dough balls in the refrigerator for about 20 minutes before baking.
9. Step 9: Bake cookies for 8 to 11 minutes, until the edges are set but the centers remain slightly soft. This will keep the cookies tender and chewy.
10. Step 10: Remove the cookies from the oven and let them cool completely on wire racks. While still warm, press additional M&M’s or chocolate chips onto the tops if desired.

Tips & Variations

• Chilling the dough before baking helps control spreading and results in thicker, chewier cookies.
• Swap white chocolate chips for milk or dark chocolate chips for a different flavor profile.
• Use gluten-free flour to make these cookies suitable for gluten-sensitive individuals.
• Try adding chopped nuts like pecans or walnuts for added texture and flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let thaw at room temperature or warm briefly in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of candy instead of Easter M&M’s?

Yes, you can substitute with any colorful candy-coated chocolates or even mini chocolate chips to suit your preference or availability.

Why should I press the dough balls into sprinkles before baking?

Pressing the dough balls into sprinkles helps the sprinkles stick to the cookies, giving them a festive look and an extra bit of texture on top.

Easter M&M & White Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

5 from 106 reviews

These colorful Easter Cookies are a delightful treat featuring a soft, chewy texture packed with festive M&M’s, white chocolate chips, and pastel sprinkles. Perfect for celebrating spring holidays, they combine classic cookie flavors with a fun, colorful twist, making them ideal for Easter baskets, parties, or just a sweet seasonal snack.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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 even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the rising agents and salt are evenly distributed throughout the flour.
3. 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 but cool butter with both granulated and brown sugars. Beat for 1 to 2 minutes until the mixture becomes light and fluffy, creating a smooth base for the cookie dough.
4. Add Egg and Vanilla: Add the cold egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated, scraping down the sides of the bowl as needed for an even blend.
5. Combine Wet and Dry Ingredients: Using the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together; avoid overmixing to keep the cookies tender.
6. Fold in M&M’s and White Chocolate Chips: Gently stir in the Easter M&M’s and white chocolate chips to evenly distribute these colorful and flavorful mix-ins throughout the dough.
7. Prepare Dough Balls with Sprinkles: Scoop cookie dough balls measuring between 1½ to 2½ tablespoons each. Roll the top of each dough ball gently into a shallow bowl of pastel sprinkles to coat the surface, giving the cookies a festive appearance.
8. Place on Baking Sheets: Arrange the dough balls on the prepared baking sheets, spacing them about 1 to 2 inches apart to allow for spreading. Aim for dough balls that are mounded higher rather than wide, which helps the cookies remain thick and soft.
9. Optional Chilling: You can bake these cookies immediately or chill the dough balls in the refrigerator for about 20 minutes. Chilling will result in slightly thicker and chewier cookies.
10. Bake Cookies: Bake in the preheated oven for 8 to 11 minutes until the edges are set but the centers still look slightly underdone. This baking time ensures soft, tender cookies with a chewy center.
11. Cool and Add Toppings: Remove the baking sheets from the oven and place them on wire racks to cool completely. While the cookies are still warm, optionally press extra M&M’s or white chocolate chips onto the tops to enhance decoration and entice.

Notes

• For softer, thicker cookies, chill dough balls in the refrigerator for 20 minutes before baking.
• Baking time may vary depending on oven accuracy; watch for edges that are set and centers slightly underdone for optimal softness.
• Use fresh, soft brown sugar for the best texture and sweetness.
• Pressing sprinkles into the dough balls before baking adds a colorful festive touch, but you can skip this step if desired.
• Let cookies cool completely before handling to avoid breakage due to their soft texture.

Keywords: Easter cookies, holiday cookies, M&M cookies, white chocolate cookies, spring cookies, festive cookies