Easy MM White Chocolate Chip Easter Cookies Recipe
These white chocolate chip Easter cookies are an easy dessert that everyone will enjoy. A soft chocolate chip cookie loaded with the sweet flavor of white chocolate. Plus the chocolate, crunch, and pop of color you get from the pastel colored M&M candies. An easy cookie that will have people reaching for more.
About White Chocolate Chip Easter Cookies
Holiday desserts don’t have to be complicated, and I think that’s especially true when it comes to Easter. Whether you celebrate the holiday with an Easter brunch, or an afternoon dinner, an easy Easter dessert is perfect for any celebration.
I like these white chocolate chip Easter cookies because they are a cookie that kids and adults enjoy. I mean who doesn’t love Easter MM Cookies? That’s why I also think that this is a great cookie to make for a Spring bake sale, or Easter treats for school. Toll house white chocolate chip cookies with pastel M&Ms that are both pretty and delicious.
I also like this recipe because it’s so easy to make. The cookie dough comes together quickly and while it doesn’t need to be refrigerated, I think that 30 minutes in the refrigerator helps the flavors come together.
Step by Step With Photos
To make these white chocolate chip Easter cookies, start by browning the butter. Place one cup of butter in a saucepan and heat over medium-low heat until the butter turns golden brown. Pour the browned butter into a large bowl.
Add 1 1/4 cups of brown sugar and 1/2 cup granulated sugar to the melted butter. Mix the wet ingredients together until smooth. I like to use a whisk for this step. Add 2 eggs and 2 teaspoons of vanilla extract to the bowl and mix together.
Now it’s time to add the dry ingredients to the wet ingredients. Add 2 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt to the bowl. Gently mix together until the flour is just combined. Do not overmix the cookie dough. Now add 3/4 cup white chocolate chips and 1/2 cup pastel colored M&M candies. Mix together until evenly distributed.
At this point you’re ready to refrigerate the cookie dough, freeze it, or bake it. For all three options, I recommend scooping the cookie dough first as it gets harder to scoop after it’s refrigerated.
Use a cookie scoop, or a tablespoon to scoop out balls of cookie dough. Place them in the refrigerator for 30 minutes, or overnight. You can place them in a single layer in an airtight container. Or, on a plate/baking sheet and cover it with plastic wrap.
If you want to freeze the cookie dough to bake the cookies at a later date, place the plate in the freezer for 10-15 minutes to quickly freeze the cookie dough balls. After that they will be hard enough to transfer to a Ziploc freezer bag, or an airtight container. You can layer the partially frozen cookie balls, just use parchment paper to separate the layers.
When you’re ready to bake the white chocolate chip Easter cookies, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place the scoops of cookie dough on the parchment paper, leaving about 2 inches between each ball.
If you want to add extra color and flavor to these Easter MM Cookies, add some colorful sprinkles and extra M&Ms to the top of each ball. You can place the sprinkles in a bowl and dip each ball of cookie dough into it. Place the ball back on the baking sheet and top with a few M&Ms.
Bake the cookies for about 10-12 minutes. Don’t overbake them. The cookies will be just turning color around the edges and the center should still look soft. Let the cookies cool for about 3-5 minutes on the baking sheet before transferring to a wire rack to finish cooling. You can also add extra M&Ms to the cookies after they come out of the oven. Do it right when they come out as they’re cooling on the baking sheet. This way each cookie has lots of pretty pastel candies on top.
I hope you enjoy making these white chocolate chip Easter cookies. Whether you serve them at your holiday dinner, or another Spring celebration, these cookies are sure to become a holiday tradition. With the candy that kids want and expect at Easter, these cookies are a fun and easy way to treat everyone to a colorful and tasty treat this spring.
If you want more Easter cookie ideas, these Easter Rice Krispie treats are another favorite for kids. Another really pretty option are these easy Easter church window cookies. A quick and easy no-bake dessert.
If you tried this White Chocolate Chip Easter Cookies recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!
White Chocolate Easter Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Saucepan
- Cookie Scoop
Ingredients
- 1 cup unsalted butter browned
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips
- ½ cup pastel M&Ms
- Pastel Sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a saucepan, melt the unsalted butter until browned. Pour the melted butter into a large mixing bowl.
- Add 1 ¼ cups of brown sugar, and ½ cup of white granulated sugar to the butter. Beat together until the mixture is smooth and creamy.
- Add the eggs, and 2 teaspoons of vanilla extract to the sugar mixture. Mix until fully combined.
- Add the 2 ½ cups of all-purpose flour, ¾ teaspoon of baking soda, and ½ teaspoon of salt.
- Fold the dry ingredients into the wet, mixing just until the dough comes together.
- Stir in ¾ cup of white chocolate chips and ½ cup of pastel M&Ms until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- For a festive touch, sprinkle pastel sprinkles on top of each cookie dough ball and add extra M&M’s if desired.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center is still soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overbake the cookies. Be sure to pull them out of the oven when the center still looks underbaked.
- Store the cookies in an airtight container. They will stay fresh for a few days.
- You may chill the dough before baking. To make it easier to scoop the cookie dough, scoop the dough and then refrigerate it. Place the cookie dough balls on a parchment lined plate or baking sheet and cover with plastic wrap. Chill for 30 minutes, or overnight.
- To freeze the cookie dough, place the cookie dough balls in a single layer on a plate and place in the freezer for about 10-15 minutes before transferring to a freezer bag, or airtight container. Then you can bake-off the cookies in small batches as needed.
Follow me on Pinterest for more fun and easy cookie recipes to make for any occasion. And if you try this recipe, be sure to leave a comment and let me know how it went.
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