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 (175°C). Line two baking sheets with parchment paper to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: In a separate large bowl, beat the softened butter with the granulated and brown sugars using a hand mixer or stand mixer fitted with the paddle attachment. Mix for 1-2 minutes until the mixture is light and fluffy.

Step 4: Add the cold egg and vanilla extract to the butter-sugar mixture, mixing until fully combined. Scrape down the sides of the bowl as necessary.

Step 5: On low speed, gradually add the flour mixture and mix just until combined. Avoid overmixing to keep the cookies tender.

Step 6: Gently fold in the M&M’s and white chocolate chips with a spatula, distributing them evenly throughout the dough.

Step 7: Pour the pastel sprinkles into a shallow bowl. Scoop cookie dough balls using 1½ to 2½ tablespoon portions. Lightly press the top of each dough ball into the sprinkles to coat.

Step 8: Arrange the dough balls on the prepared baking sheets, spacing them 1 to 2 inches apart. For thicker cookies, chill the dough balls in the refrigerator for about 20 minutes before baking.

Step 9: Bake the cookies for 8-11 minutes, until the edges are set but the centers remain slightly soft. This ensures a tender, chewy texture.

Step 10: Remove the baking sheets from the oven and, while the cookies are still warm, press a few extra M&M’s or chocolate chips on top for decoration if desired.

Step 11: Transfer the baking sheets to wire racks and allow the cookies to cool completely before serving or storing.

Tips & Variations

For a thicker cookie, chill the dough balls for 20-30 minutes before baking to help the cookies hold their shape.

Swap pastel M&M’s for peanut butter or regular M&M’s if preferred.

Try mixing in chopped nuts or shredded coconut for added texture and flavor.

Use white chocolate chunks instead of chips for larger, melty pockets of chocolate.

Storage

Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving. To reheat, warm gently in a 300°F oven for a few minutes to restore softness.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce added salt slightly or omit it altogether to prevent the cookies from becoming too salty.

Can I make these cookies dairy-free or vegan?

You can substitute the butter with a plant-based alternative and replace the egg with a flax or chia egg, but results may vary. Use dairy-free chocolate and confirm that the sprinkles are vegan friendly.