Description
Soft and chewy Easter Cookies filled with pastel M&M’s, creamy white chocolate chips, and festive sprinkles. These colorful spring cookies have buttery centers, lightly crisp edges, and are perfect for Easter celebrations, family baking, or a bright seasonal dessert.
Ingredients
Units
Scale
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened but still cool
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup pastel M&;M’s (plus extra for topping if desired)
- 1/2 cup white chocolate chips or chunks (plus extra for topping if desired)
- 1/4 cup pastel sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper
- In a bowl, whisk together the flour, baking powder, baking soda, and salt
- In a large bowl, beat the softened butter and sugar together until light and fluffy
- Add the egg and vanilla extract and mix until fully combined
- Gradually add the dry ingredients to the wet ingredients and stir until just combined
- Fold in the pastel M&M’s and white chocolate chips
- Scoop dough into portions about 1½–2½ tablespoons each
- Press the tops lightly into pastel sprinkles
- Place dough balls on the prepared baking sheets leaving space between cookies
- Bake for 8–11 minutes until the edges are set and centers are slightly soft
- Allow cookies to cool on the baking sheet and press extra candies on top if desired
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Slightly underbake for soft chewy centers. Cookie dough balls can be frozen for up to 2 months and baked straight from frozen for quick fresh cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
