Why You’ll Love This Recipe

These cookies are a fun, easy treat for Easter or any spring celebration. The combination of vanilla, brown sugar, and white chocolate gives them a perfect balance of sweetness, while the M&M’s add a colorful and festive touch. They’re soft and chewy with crisp edges, making them irresistible!

Ingredients

1 ½ cups + 1 tbsp all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened but still cool
½ cup granulated sugar
⅓ cup brown sugar, lightly packed
1 large egg
2 tsp pure vanilla extract
¾ cup Easter/spring M&M’s (plus extra for topping)
½ cup white chocolate chips or chunks (plus extra for topping)
¼ cup pastel sprinkles

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter and sugars: Beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
Combine wet and dry: Gradually add the dry ingredients and mix until just combined.
Stir in M&M’s and white chocolate chips: Gently fold them into the dough.
Shape dough: Scoop dough into 1 ½ to 2 ½ tablespoon balls and press the tops into sprinkles.
Chill dough (optional): For thicker cookies, refrigerate dough balls for about 20 minutes.
Bake: Place dough balls on the prepared baking sheets and bake for 8-11 minutes until the edges are set but the center is slightly underdone. Allow to cool.
Decorate: Press extra M&M’s or chocolate chips into the top of warm cookies if desired.

Servings and Timing

Servings: 15-20 cookies
Prep Time: 20 minutes
Cook Time: 8-11 minutes
Total Time: 29 minutes

Variations

Add nuts: Incorporate chopped walnuts or pecans for extra texture.
Use other candies: Swap M&M’s for other colorful candies like pastel chocolates or jelly beans.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 4 days.
Freezing: Freeze dough balls or baked cookies for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use different candy?

Yes, feel free to substitute M&M’s with any colorful candy of your choice.

How can I make these cookies chewier?

Don’t overbake! Remove the cookies when they are still slightly soft in the center.

Can I freeze the dough?

Yes, you can freeze cookie dough for up to 2 months. Bake directly from the freezer, adding a few extra minutes to the baking time.

Can I make these cookies ahead of time?

Absolutely! These cookies are great for making ahead of time and can be stored for several days.

How do I make these cookies perfectly round?

Immediately after baking, use a glass or bowl larger than the cookie to swirl gently around the edges to create a round shape.

Conclusion

These Easter Cookies are the perfect treat for spring celebrations. With their chewy texture, vibrant colors, and sweet flavor, they’ll brighten any occasion. Whether you’re baking for an Easter gathering or simply craving a fun, festive treat, these cookies are sure to impress!

Easter Cookies

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These Easter Cookies are soft, chewy, and filled with vibrant pastel M&M’s, white chocolate chips, and festive sprinkles. Perfect for Easter or any spring celebration, these cookies are quick to make and sure to brighten your day. With a perfect balance of sweetness from the vanilla and brown sugar, plus the colorful touch of M&M’s, these cookies are a delightful treat for family and friends.

Author: Amy
Prep Time: 20 minutes
Cook Time: 8-11 minutes
Total Time: 29 minutes
Yield: 15-20 cookies
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix until combined.
Combine wet and dry: Gradually add the dry ingredients and mix until just combined.
Stir in M&M’s and white chocolate chips: Gently fold them into the dough.
Shape dough: Scoop dough into 1 ½ to 2 ½ tablespoon balls and press the tops into sprinkles.
Chill dough (optional): For thicker cookies, refrigerate dough balls for about 20 minutes.
Bake: Place dough balls on the prepared baking sheets and bake for 8-11 minutes, until the edges are set but the center is slightly underdone. Allow to cool.
Decorate: Press extra M&M’s or chocolate chips into the tops of warm cookies, if desired.

Notes

Add Nuts: Add chopped walnuts or pecans for extra texture.
Use Other Candies: Swap M&M’s for pastel chocolates, jelly beans, or any candy you prefer.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.