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Soft, chewy Easter-themed cookies loaded with pastel M&M’s, white chocolate chips, and pastel sprinkles, perfect for spring celebrations.

  • Total Time: 23 to 26 minutes
  • Yield: 15 cookies 1x

Ingredients

Scale
  • 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 pastel 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 to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat the softened but still cool butter with granulated sugar and brown sugar using a hand or stand mixer until fluffy and light, about 1–2 minutes.
  4. Add the cold egg and vanilla extract; mix until combined, scraping down sides as needed.
  5. On low speed, add the flour mixture and mix until just combined; do not overmix.
  6. Gently fold in the pastel M&M’s and white chocolate chips.
  7. Pour the sprinkles into a shallow bowl.
  8. Scoop the dough into balls measuring between 1½ and 2½ tablespoons each.
  9. Press the top of each dough ball gently into the sprinkles so they coat the tops.
  10. Place dough balls on prepared baking sheets, leaving 1–2 inches between each, mounding them slightly to keep cookies thick.
  11. Bake for 8 to 11 minutes, depending on size, until edges are set but centers look slightly soft.
  12. Upon removal from oven, optionally press a few extra M&M’s or white chocolate chips on top.
  13. Optionally shape cookies into perfect rounds while warm by swirling a round glass over each cookie or gently pressing edges inward with the back of a spoon.
  14. Let cookies cool completely on the baking sheet set on a wire rack before serving.

Notes

Baking time varies based on dough ball size; smaller balls need less time, larger balls more., Use softened but still cool butter and fresh brown sugar to reduce cookie spreading and ensure chewy texture., Cold egg helps keep dough firmer and cookies thicker; room temperature egg may result in more spread., Press dough balls gently into sprinkles without flattening to retain thickness., Remove cookies from oven when edges are set but centers are slightly underdone for soft chewy centers with crisp edges., Cookies can be made ahead: dough balls can be refrigerated for 20 minutes for thicker cookies or refrigerated up to 48 hours for richer flavor., For perfect round cookies, press warm cookies with an inverted glass or back of spoon immediately after baking.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 8 to 11 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200 kcal
  • Fat: 9 g
  • Carbohydrates: 28 g
  • Protein: 2 g