Ingredients
Scale
- 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
- â…“ cup brown sugar, lightly packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¾ cup Easter/spring M&M’s, plus extra for topping
- ½ cup white chocolate chips or chunks, plus extra for topping
- ¼ cup pastel sprinkles
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat the butter and both sugars in a separate bowl using a hand mixer or stand mixer for 1-2 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Add the flour mixture to the wet ingredients on low speed and mix until just combined.
- Stir in the M&M’s and white chocolate chips.
- Place the sprinkles in a shallow bowl.
- Scoop out balls of cookie dough (1½ to 2½ tablespoon portions) and press the top into the sprinkles.
- Chill the dough balls in the fridge for about 20 minutes if you prefer thicker cookies.
- Place the dough onto prepared baking sheets, leaving space for spreading.
- Bake for 8-11 minutes until edges are set but the center is slightly underdone.
- Cool the cookies on wire racks and press M&M’s or chocolate chips on top if desired.
Notes
Store the cookies in an airtight container at room temperature for best freshness. They can also be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg