Ingredients
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
Add-ins
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with the paddle attachment, beat the softened but cool unsalted butter with granulated sugar and brown sugar for 1-2 minutes until the mixture turns light and fluffy.
- Add Egg and Vanilla: Add the cold egg and vanilla extract to the butter-sugar mixture. Mix until just combined, scraping down the bowl sides as needed to ensure everything is incorporated.
- Combine with Dry Ingredients: On low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined; do not over mix to keep cookies tender.
- Fold in Add-ins: Gently stir in the Easter M&M’s and white chocolate chips with a spatula, taking care not to crush the candies.
- Form Dough Balls: Scoop cookie dough into balls using between 1½ and 2½ tablespoons for each. Lightly press the top of each dough ball into a shallow bowl of pastel sprinkles to decorate.
- Arrange and Chill (optional): Place the dough balls on the prepared baking sheets, spacing an inch or two apart to allow spreading. For thicker cookies, chill dough balls in the refrigerator for about 20 minutes before baking.
- Bake: Bake the cookies in the preheated oven for 8-11 minutes. The edges should be set while the centers remain slightly underdone for a soft and chewy texture.
- Cool and Finish: Remove baking sheets and place on wire racks to cool completely. While still warm, press additional M&M’s or white chocolate chips on top of the cookies for an extra festive touch, if desired.
Notes
- For thicker cookies, refrigerate the dough balls for 20 minutes before baking.
- Bake until edges are set but centers look slightly undercooked to ensure softness.
- Use fresh and soft brown sugar for best texture and flavor.
- Pressing extra candies on warm cookies enhances appearance and adds sweetness.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
