Easter Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1/2 cup sugar, granulated
02 -
3/4 cup butter, unsalted, softened
03 -
1 cup brown sugar, packed
04 -
1 large egg, room temp
05 -
12 oz semi-sweet chocolate chips
06 -
2 teaspoons cornstarch
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1 tablespoon vanilla extract
08 -
1 cup Easter M&Ms, plus extra for garnishing (optional)
09 -
2 1/2 cups all-purpose flour, measured properly
10 -
1/2 teaspoon salt
11 -
1 teaspoon baking soda
# Instructions:
01 -
Use parchment paper to line a small baking tray, then set it aside for later.
02 -
Grab a big bowl and cream the soft butter with the granulated and brown sugar until it’s nice and fluffy. Add in the egg and vanilla, making sure everything is mixed in well.
03 -
In a separate smaller bowl, whisk together the flour, salt, cornstarch, and baking soda.
04 -
Slowly blend the dry ingredients into the wet mixture until the dough comes together. Gently stir in the chocolate chips and M&Ms so they’re spread throughout.
05 -
Scoop about two tablespoons of the dough for each cookie, rolling them into balls with your hands. Using a cookie scoop can make them all the same size. Arrange the dough balls on the baking sheet. For extra candy pieces on top, gently press M&Ms onto the dough.
06 -
Cover the cookie dough balls with plastic wrap and refrigerate for at least an hour, or even overnight if you want. If chilled overnight, leave the dough out at room temperature about 10 minutes before baking. You could also store them in a ziplock bag for baking later.
07 -
Preheat your oven to 350°F (175°C). Space out the dough balls on a baking tray lined with parchment and bake for 10 to 12 minutes. If they seem slightly undercooked, that’s perfect for a soft texture.
08 -
Once you’ve pulled the cookies out of the oven, you can press extra candies or chocolate pieces into the tops for decoration if you’d like.
09 -
Let the cookies sit on the tray to cool down slightly, then move them to a rack to cool completely. Store them in a sealed container, and they’ll stay good for up to a week.
# Notes:
01 -
Chilling the dough stops the cookies from spreading too much, leaving them thicker.
02 -
Always spoon flour into your measuring cup instead of scooping straight from the bag for better accuracy.