Soft pastel M&M's cookies (Print Version)
Soft and chewy cookies bursting with pastel M&M's, white chocolate, and colorful sprinkles.
# Ingredients:
Dry Ingredients
01 -
1 cup plus 7 tablespoons all-purpose flour, spooned and leveled
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
Wet Ingredients
05 -
113 grams unsalted butter, softened but cool
06 -
100 grams granulated sugar
07 -
67 grams lightly packed brown sugar, fresh and soft
08 -
1 large egg, cold from refrigerator
09 -
2 teaspoons pure vanilla extract
Mix-ins
10 -
¾ cup Easter M&M's, plus extra for topping if desired
11 -
½ cup white chocolate chips or chunks, plus extra for topping if desired
12 -
¼ cup pastel sprinkles
# Instructions:
01 -
Preheat the oven to 177°C (350°F) and line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 -
In a separate large bowl, using a hand or stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar and brown sugar for 1 to 2 minutes until the mixture is light and fluffy.
04 -
Add the cold egg and pure vanilla extract to the creamed mixture, mixing until fully incorporated and scraping down the bowl as necessary.
05 -
On low speed, gradually add the prepared flour mixture, mixing just until combined to avoid overworking the dough.
06 -
Gently stir in the Easter M&M’s and white chocolate chips by hand.
07 -
Scoop cookie dough into portions between 1½ and 2½ tablespoons. Press the top of each dough ball into the pastel sprinkles arranged in a shallow bowl. Optional: chill the dough balls in the refrigerator for 20 minutes to achieve thicker cookies.
08 -
Place the dough balls onto the prepared baking sheets, spacing them 2 to 5 centimeters apart to allow spreading. Ensure dough balls are mounded for thicker cookies rather than flattened.
09 -
Bake in the preheated oven for 8 to 11 minutes, until edges are set but centers remain slightly soft to maintain a chewy texture.
10 -
Immediately after baking, shape cookies to achieve perfect rounds using either a gently swirling glass or the back of a spoon while the cookies are still warm. Transfer baking sheets to wire racks and allow cookies to cool completely. Optionally, press additional M&M’s or white chocolate chips onto the tops while warm.
# Notes:
01 -
Baking time varies based on dough ball size; adjust accordingly. For rounded cookies, shape the edges immediately after removing from the oven using a glass or spoon while cookies are hot.