Easter M&M’s White Chocolate Chip Cookies Recipe
Introduction
These colorful Easter Cookies are soft, chewy, and packed with festive M&M’s, white chocolate chips, and pastel sprinkles. Perfect for spring celebrations or a fun treat anytime, they’re easy to make and sure to brighten up your cookie jar.
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
- Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In another bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the butter and both sugars for 1-2 minutes until light and fluffy. Add the egg and vanilla extract, mixing until combined, scraping the sides as needed.
- Step 4: On low speed, gradually add the flour mixture and mix until just combined.
- Step 5: Gently fold in the M&M’s and white chocolate chips. Pour the pastel sprinkles into a shallow bowl.
- Step 6: Scoop cookie dough into balls between 1½ and 2½ tablespoons each. Lightly press the top of each ball into the sprinkles. You can bake immediately or chill the dough balls in the fridge for about 20 minutes for thicker cookies.
- Step 7: Arrange the dough balls on the prepared baking sheets, leaving 1-2 inches between them. For thicker cookies, mound the dough higher rather than wider.
- Step 8: Bake for 8-11 minutes, until the edges are set but the center is slightly underdone for softness.
- Step 9: Remove from oven and place baking sheets on wire racks to cool completely. While still warm, optionally press extra M&M’s or white chocolate chips on top for decoration.
Tips & Variations
- Chilling the dough before baking helps create thicker, chewier cookies.
- Try swapping the white chocolate chips for milk or dark chocolate for a richer flavor.
- Use seasonal sprinkles or mini chocolate eggs to match other holidays or occasions.
- Make smaller cookies for bite-sized treats perfect for parties.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10-15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of white chocolate?
Yes, feel free to substitute with milk or dark chocolate chips for a different flavor profile. Both work well in this recipe.
Do I have to chill the dough before baking?
Chilling is optional but recommended if you want thicker, chewier cookies. Baking immediately results in thinner cookies that spread more.
PrintEaster M&M’s White Chocolate Chip Cookies Recipe
These festive Easter Cookies combine colorful M&M’s, white chocolate chips, and pastel sprinkles to create soft, chewy cookies perfect for springtime celebrations. With a tender crumb and a delightful mix of textures, they are easy to prepare and ideal for sharing during the holiday season.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 29 minutes
- Yield: 15 servings (15 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Mix-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
- 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- 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 butter, granulated sugar, and brown sugar together for 1-2 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the cold egg and pure vanilla extract to the creamed butter and sugar mixture. Continue mixing until fully combined, making sure to scrape down the sides of the bowl as needed.
- Incorporate Dry Ingredients: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined; avoid overmixing to keep cookies tender.
- Fold in M&M’s and White Chocolate Chips: Gently stir in ¾ cup of Easter M&M’s and ½ cup of white chocolate chips, evenly distributing them throughout the dough.
- Prepare Dough Balls: Scoop cookie dough balls between 1½ and 2½ tablespoons each. Press the top of each dough ball gently into a shallow bowl of pastel sprinkles, coating them well. You may choose to chill the dough balls for about 20 minutes in the fridge for thicker cookies, or bake immediately for softer cookies.
- Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them 1-2 inches apart to allow for spreading. Ensuring the dough balls are mounded rather than flattened will help create thicker cookies.
- Bake Cookies: Bake in the preheated oven for 8-11 minutes, or until the edges are set but the centers remain slightly underdone. This ensures a soft, chewy texture. Keep an eye to prevent overbaking.
- Cool and Add Toppings: Remove the cookies from the oven and allow them to cool completely on wire racks. While still warm, you can optionally press extra M&M’s or white chocolate chips onto the tops for added decoration.
Notes
- For thicker cookies, chill dough balls for about 20 minutes before baking.
- Do not overbake; cookies should have set edges but soft centers for the best texture.
- Use fresh and soft brown sugar for optimal moisture and flavor.
- Pressing extra M&M’s or chocolate chips onto warm cookies enhances appearance and taste.
- This recipe yields cookies that are soft, chewy, and festive—perfect for Easter celebrations.
Keywords: Easter cookies, spring cookies, M&M cookies, white chocolate chips, pastel sprinkles, festive cookies, soft cookies, holiday baking
