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Easter Cookies

These festive Easter Cookies are crunchy around the edges and pillowy in the middle, filled with pastel M&Ms and white chocolate chips, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 0.5 cups granulated sugar
  • 0.33 cups brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
Add-ins
  • 0.75 cups Easter or spring M&M's
  • 0.5 cups white chocolate chips or chunks
  • 0.25 cup pastel sprinkles

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened butter and both sugars until light and fluffy. Add the egg and vanilla extract, mixing until combined.
  4. On low speed, add the flour mixture and mix until just combined.
  5. Gently stir in the M&Ms and white chocolate chips.
  6. Scoop balls of cookie dough and press into sprinkles, if desired.
  7. Place the dough balls on the prepared baking sheets with space to spread.
Baking
  1. Bake for 8 to 11 minutes, until the edges are set but the centers are still slightly underdone.
  2. Allow cooling on wire racks and top with more M&Ms or chocolate chips if desired.

Notes

Serve warm for a delightful taste, and pair with fresh berries or stack with vanilla ice cream for a stunning dessert. Store cooled cookies in an airtight container for up to 4 days or freeze for longer storage.