White Chocolate Easter Cookies
A chocolate chip cookie made with white chocolate chips and pretty pastel colored M&M candies. The perfect treat for Easter.
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.
Tried this recipe?Let us know how it was!