Soft & Chewy Easter M&M Cookies
These Easter M&M Cookies are the ultimate spring treat. Featuring a soft, buttery base, they are loaded with pastel M&Ms, creamy white chocolate chips, and finished with festive sprinkles. They stay soft for days and require no mandatory chill time!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
All-purpose flour (spooned and leveled) – 1½ cups + 1 tbsp
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Unsalted butter (softened but cool) – ½ cup
Granulated sugar – ½ cup
Light brown sugar (fresh and soft) – ⅓ cup
Large egg (cold) – 1
Pure vanilla extract – 2 tsp
Easter/spring M&M’s – ¾ cup
White chocolate chips or chunks – ½ cup
Pastel sprinkles – ¼ cup
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high for 1-2 minutes until light and airy.
Add the cold egg and vanilla extract to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl.
Turn the mixer to low and gradually add the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the M&Ms and white chocolate chips by hand.
Scoop 1.5 to 2 tablespoon portions of dough. Press the top of each ball into a bowl of sprinkles.
Place dough balls on the prepared sheets, mounding them high. Bake for 8-11 minutes until edges are set but centers look slightly soft.
Cool on the pan for 5 minutes, then transfer to a wire rack. Press extra M&Ms on top while warm if desired.
Notes
• BAKING TIME: For smaller cookies (1 tbsp), bake for 7-9 minutes. For larger (3 tbsp), bake for 11-13 minutes.
• THE COOKIE SCOOT: For perfectly round cookies, place a circular glass over the hot cookie and move it in a circular motion.
• BUTTER TEMPERATURE: Ensure butter is ‘cool room temperature.’ It should dent when pressed but not be greasy or shiny.
• MEASURING FLOUR: Always use the ‘spoon and level’ method to avoid dry, crumbly cookies.
Find it online: https://pinchofwarmthbakes.com/soft-chewy-easter-mm-cookies/