Easter Cookies White Chocolate – M&M’s – Sprinkles
There’s something magical about Easter baking—the pastel colors, the candy bowls that never stay full for long, and the smell of cookies in the oven while everyone decorates eggs at the table. These Easter cookies with white chocolate, M&M’s, and sprinkles taste exactly like that moment: soft and chewy in the center, lightly crisp at the edges, and absolutely loaded with pockets of sweet chocolate and crunchy candy.
I love making these when I want a “wow” cookie without doing anything complicated. The dough comes together like a classic chocolate chip cookie, but the mix-ins turn it into a celebration: creamy white chocolate chips for sweetness, pastel M&M’s for crunch and color, and a shower of sprinkles that makes every tray look like a party. Kids go straight for the bright colors, adults can’t resist “just one more,” and the plate always comes back empty.
Whether you’re baking for an Easter brunch, school party, or just want a fun weekend treat, these cookies are the kind you can whip up quickly and still feel proud to bring to the table. Follow the steps and you’ll get soft, thick, bakery-style Easter cookies every time.
Table of Contents
Jump to Recipe Card
Prep Time: 15 minutes | Cook Time: 10 minutes | Total: 25 minutes
Yield: About 20–24 cookies | Difficulty: Easy
Quick Stats Box:
- Cuisine: American-style baking
- Course: Dessert / Cookies
- Diet: Vegetarian
- Best for: Easter, spring parties, school events, gift boxes
Why This Recipe Works
- Soft and chewy texture — A mix of brown and white sugar plus the right baking time gives cookies that are chewy in the center and lightly crisp at the edges.
- Easter candy in every bite — Folding in white chocolate chips, pastel M&M’s, and sprinkles ensures colorful pockets of sweetness throughout the entire cookie.
- No chilling required — The dough is sturdy enough to bake right away, so you can go from bowl to oven in under 15 minutes.
- Picture-perfect tops — Pressing extra M&M’s, chips, and sprinkles on top before baking makes the cookies look bakery-style without any decorating skills.
- Easy to customize — Swap candies, change sprinkle colors, or drizzle with extra white chocolate to match any spring celebration.
Ingredient Spotlight
- White chocolate chips: These add creamy, vanilla-sweet chunks that balance the crisp shell of the M&M’s. They melt just enough to create soft pockets of sweetness in every bite.
- Pastel M&M’s: Seasonal Easter M&M’s bring color and crunch. Using some whole and some roughly chopped gives texture and a fun, speckled look.
- Sprinkles: Pastel jimmies or confetti sprinkles cling to the cookie surface and bake into a pretty, festive crust—no extra decorating needed.
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (optional but helps with thickness)
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk (for extra chewiness)
- 2 teaspoons vanilla extract
Mix-ins:
- ¾ cup white chocolate chips (plus extra for topping)
- ¾ cup pastel M&M’s (plus extra for topping)
- ¼ cup pastel sprinkles (plus a little extra for topping)
Ingredient Notes
- Quality matters most: Use real butter and a good-quality white chocolate chip; cheaper chips can taste waxy.
- Room temperature is key: Soft butter and room-temp egg help the dough cream properly and bake evenly.
- Don’t skip: The extra egg yolk—it makes the cookies richer and chewier, and helps hold all the candies.
Essential Equipment
You’ll Need:
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (about 1.5 tablespoons) for even-sized cookies
Nice to Have:
- Wire cooling rack — helps cookies cool evenly and keeps bottoms from getting soggy.
How to Make Easter Cookies (Step-by-Step)
Step 1: Prep the pans and dry ingredients
Line your baking sheets with parchment paper or silicone baking mats and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. This helps distribute the leavening agents evenly.
Step 2: Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until light and fluffy. The mixture should look pale and slightly increased in volume. You’ll know it’s ready when it looks creamy, not greasy or grainy.
Step 3: Add eggs and vanilla
Beat in the egg and egg yolk, one at a time, mixing just until incorporated. Add the vanilla extract and mix again. Scrape down the sides of the bowl so everything is evenly combined. Pro tip: Don’t overbeat once the eggs go in; overmixing can make the cookies tough.
Step 4: Combine wet and dry
Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the flour disappears. The dough should be thick and soft, not sticky. If it looks very sticky, you can let it rest 5 minutes; it will firm up slightly.
Step 5: Fold in the mix-ins
Use a spatula or wooden spoon to gently fold in the white chocolate chips, pastel M&M’s, and sprinkles. Keep some of each aside for topping. Stir just until they’re evenly distributed—overmixing can break the M&M shells.
Step 6: Scoop and decorate the tops
Scoop about 1.5–2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 5 cm between each for spreading. Gently press a few extra M&M’s, white chocolate chips, and a pinch of sprinkles onto the top of each dough ball. This makes them look extra colorful after baking.
Step 7: Bake to soft perfection
Bake at 175–180°C (350°F) for about 9–11 minutes, until the edges are lightly golden but the centers still look slightly underbaked. They will continue to set on the hot tray. You’ll know they’re ready when the edges are set but the centers still look soft and puffy.
Step 8: Cool and serve
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. This helps them firm up without drying out.
Note: Process photos appear between each step for visual guidance.
Expert Tips & Tricks
- Temperature Matters: Bake one tray at a time in the center of the oven so the cookies bake evenly and stay soft.
- Don’t Rush: Pull the cookies out when the centers still look a bit soft—overbaking is the fastest way to lose that chewy, bakery-style texture.
- The Secret to Thick Cookies: If your kitchen is very warm, chill the scooped dough balls in the fridge for 20–30 minutes before baking to reduce spreading.
- Common Mistake: Adding too many sprinkles directly into the dough can make it crumbly; keep most of the sprinkles for the tops.
- Test Kitchen Discovery: Pressing a few extra M&M’s and chips on top right after baking (while the cookies are still soft) makes them look even more loaded and festive.
Customization Ideas
Dietary Modifications
- Gluten-Free: Use a good 1:1 gluten-free baking flour blend and bake a test cookie first; adjust time if needed.
- Egg-Free: Try an egg replacer or 3 tablespoons of unsweetened applesauce for 1 egg and skip the extra yolk (texture will be slightly different).
- Lower Sugar: Reduce sugar slightly and increase sprinkles/M&M’s on top instead of mixing as many inside.
Flavor Variations
- Coconut Twist: Add ½ cup sweetened shredded coconut to the dough for extra texture and spring flavor.
- Lemon White Chocolate: Add 1 teaspoon lemon zest to the dough to give a bright citrus note that pairs perfectly with white chocolate.
- Drizzled Finish: Once cooled, drizzle the cookies with melted white chocolate or pastel candy melts for a bakery-style finish.
Serving Styles
- Traditional: Serve piled on a plate or tiered stand at your Easter dessert table.
- Modern: Arrange on a board with mini eggs, chocolate bunnies, and fresh berries as a “cookie grazing board.”
- Party-Ready: Package 2–3 cookies in clear bags tied with pastel ribbon for gifts or party favors.
Storage & Meal Prep
Make Ahead
- Prepare the dough up to 2 days in advance, cover tightly, and refrigerate. Let it sit at room temperature 10–15 minutes before scooping if very firm.
- You can also scoop dough balls and freeze them on a tray, then store in a bag for quick “bake whenever” cookies.
Storing
- Counter: Store baked cookies in an airtight container at room temperature for 3–4 days.
- Fridge: Not necessary, but if your kitchen is very warm, you can refrigerate up to 1 week; bring to room temp before serving.
- Freezer: Freeze baked cookies up to 2 months in a freezer-safe bag; thaw at room temperature.
Reheating for Best Results
Warm cookies in a 150–160°C (300–325°F) oven for 3–5 minutes or in the microwave for 8–10 seconds to refresh their soft, chewy texture.
What to Serve With Easter Cookies
Perfect Pairings
- Beverage: Serve with cold milk, vanilla-flavored milk, hot chocolate, or a light coffee for adults.
- Side Treats: Pair with mini chocolate eggs, marshmallow candies, or a simple fruit salad for a colorful dessert table.
- Complementary Flavors: These cookies go wonderfully with lemon bars, carrot cake, or cheesecake bites.
Complete the Meal
- Offer them as dessert after an Easter brunch with quiches, salads, and fruit platters.
- Add them to an Easter dessert buffet along with cupcakes, brownies, and candy bowls.
- Pack them into lunchboxes or picnic baskets for an easy spring outing treat.
Nutrition Facts (Approximate, Per Cookie)
Calories: ~200 | Protein: 2–3 g | Carbs: 25–28 g | Fat: 9–10 g | Fiber: 0–1 g | Sugar: 18–20 g | Sodium: 110–140 mg
Note: Values will vary based on exact candy brands and chocolate used. For precise information, calculate using your specific ingredients and quantities.
Your Questions Answered
Can I make these without a mixer?
Yes. You can cream the butter and sugars by hand with a sturdy spatula; it will just take a bit more time and elbow grease.
Why did my cookies spread too much?
The butter may have been too soft or melted, or there was too little flour. Next time, chill the dough briefly and make sure to measure flour correctly.
Can I use regular M&M’s instead of Easter ones?
Absolutely. Any chocolate candies work; the pastel ones just give that Easter look.
How do I keep the cookies soft?
Do not overbake, and store them in an airtight container with a small piece of bread or a slice of apple to maintain moisture.
Can I double the recipe?
Yes, this recipe doubles well. Bake in batches and rotate trays if your oven is full.
What if I don’t have white chocolate chips?
Use chopped white chocolate, milk chocolate chips, or even mini eggs—just keep the total chocolate amount roughly the same.
Printable Recipe Card
Easter Cookies with White Chocolate, M&M’s & Sprinkles
Soft and chewy Easter cookies loaded with white chocolate chips, pastel M&M’s, and colorful sprinkles—perfect for spring celebrations and holiday gifting.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips (plus extra)
- ¾ cup pastel M&M’s (plus extra)
- ¼ cup pastel sprinkles (plus extra)
Instructions
- Preheat oven to 175–180°C (350°F). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
- Beat in the egg, egg yolk, and vanilla until just combined.
- Add dry ingredients in two additions, mixing on low just until no flour streaks remain.
- Fold in white chocolate chips, M&M’s, and sprinkles, reserving some for topping.
- Scoop 1.5–2 tablespoon portions of dough onto prepared sheets, leaving space to spread. Press extra M&M’s, chips, and sprinkles on top.
- Bake 9–11 minutes, until edges are lightly golden and centers still look soft.
- Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- For thicker cookies, chill scooped dough balls 20–30 minutes before baking.
- Customize with mini eggs, coconut, or a drizzle of melted white chocolate once cooled.
