Easy Easter Cookies Ready in 30 Minutes

Last spring, I bought a bag of those pastel M&M’s thinking I’d just snack on them… and ended up baking three batches of cookies instead. The first batch spread way too much and looked like a mess, but the second one? That’s when these Easter cookies finally came together the way I wanted.

Why This Recipe Works

Here’s the thing—holiday cookies can look fun but taste average. What I figured out is that you still need a solid base cookie. These are soft in the center, slightly crisp on the edges, and loaded with enough mix-ins to make every bite interesting. The white chocolate balances the candy, and the sprinkles just make them feel like spring.

Ingredient Notes

I use regular pastel M&M’s (the seasonal ones you see around Easter). For white chocolate, I usually just chop up a bar instead of using chips—it melts better and tastes less waxy.

Sprinkles are optional, but I always add them. Even when I think I won’t, I end up going back and tossing some in last minute.

How to Make It

Start by creaming butter and sugar together until it looks lighter and slightly fluffy. I used to rush this step, but it actually makes a difference in texture.

Add the eggs and vanilla, mixing until everything is smooth.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients into the wet mixture and stir gently. Don’t overmix—once the dough comes together, stop.

Fold in the M&M’s, white chocolate chunks, and sprinkles. The dough should be thick and a bit sticky.

Scoop the dough onto a baking sheet, leaving space between each one. I usually press a few extra M&M’s on top before baking—it makes them look better without any effort.

Bake until the edges are set and the centers still look slightly soft. They’ll continue to firm up as they cool, so don’t wait for them to look fully done in the oven.

Things I Learned the Hard Way

• If your butter is too soft (almost melted), the cookies will spread too much.
• Don’t skip adding extra candy on top before baking—it really improves how they look.
• Overbaking ruins the texture. Slightly underbaked is better here.
• If the dough feels too sticky, chill it for 20–30 minutes.

Storage & Serving Suggestions

Store these in an airtight container for up to 4 days. They stay soft if you keep them sealed properly. I usually reheat one for a few seconds in the microwave—it makes the white chocolate slightly melty again.

Soft Easter Cookies with M&M’s and White Chocolate

Soft and chewy Easter cookies loaded with pastel M&M’s, white chocolate, and sprinkles—perfect for spring baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 16 cookies

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup pastel M&M’s
• 1/2 cup white chocolate chunks
• 2 tablespoons sprinkles

Method

 

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream butter, granulated sugar, and brown sugar until light and fluffy.

Add egg and vanilla, mixing until smooth.

In another bowl, whisk flour, baking soda, and salt.

Add dry ingredients to wet mixture and stir until just combined.

Fold in M&M’s, white chocolate, and sprinkles.

Scoop dough onto baking sheet and press extra candy on top if desired.

Bake for 10–12 minutes until edges are set. Cool before serving.

Notes

Store in an airtight container for up to 4 days. Chill dough if it’s too soft before baking. Slightly underbake for softer cookies.