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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.

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

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.