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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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.