Ingredients
Scale
- 1½ cups plus one 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, make sure it’s 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
- Prep your oven and pans: Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. It’s a small step that saves you from scrubbing sticky pans later.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed (and avoids unpleasant bites of baking soda!).
- Cream the butter and sugars: In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This takes about 1-2 minutes with a mixer. Scrape down the bowl as needed to make sure it’s fully combined.
- Add the wet ingredients: Mix in the cold egg and vanilla extract until just combined. Using a cold egg helps keep the dough from getting too warm, which prevents spreading.
- Combine the wet and dry: Slowly mix the dry ingredients into the wet mixture on low speed. Be careful not to overmix—stop as soon as there are no streaks of flour.
- Fold in the goodies: Stir in the M&Ms and white chocolate chips by hand. It’s okay if they’re not evenly distributed—those little surprises are part of the fun!
- Roll and sprinkle: Scoop out 1½ to 2½ tablespoons of dough for each cookie. Gently press the top of each ball into a bowl of pastel sprinkles. For thicker cookies, chill the dough balls for about 20 minutes.
- Bake: Arrange the dough balls on your prepared baking sheets, leaving an inch or two of space for spreading. Bake for 8-11 minutes, until the edges are set but the centers are slightly underdone.
- Shape and cool: As soon as they come out of the oven, gently nudge the edges into a round shape with a spoon if needed. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
Serving and presentation ideas
These cookies are best enjoyed fresh with a cold glass of milk, but they also make a lovely addition to an Easter dessert table. For a festive touch, arrange them on a plate lined with pastel napkins or nestle them into a basket lined with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert