Easter Cookies
User Reviews
5
Easter Cookies
Description
Easter Cookies combine creamed sugars, butter, and oil to achieve a moist and tender dough that is studded with both white chocolate chips and chopped M&Ms, adding pockets of sweetness and texture throughout. The dough is rolled into balls topped individually with five whole M&Ms and additional white chocolate chips before baking, giving each cookie a festive look and bursts of chocolate flavor.
The baking method at 350°F for 8-9 minutes allows the cookies to develop lightly browned edges while retaining a soft, chewy center. The inclusion of leavening agents like baking powder and baking soda provides a gentle rise and lightness to the texture. Cooling the cookies on the baking sheet ensures they finish setting evenly.
These cookies are ideal for holiday treats or gatherings, adding color and a classic sweet flavor to the table. The use of both butter and vegetable oil offers a combination of flavor and moisture retention that keeps the cookies tender.
For storage, the dough can be refrigerated for one to two days or frozen for several months. Once baked, storing the cookies airtight with a slice of bread helps maintain their softness for several days, and they also freeze well for longer preservation.
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- ½ cup butter softened
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- M&M's separated, chopped and whole
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350°F
- In the bowl of a stand mixer, cream white sugar, brown sugar, butter, and oil.
- Add eggs, one at a time, to the butter mixture and mix until fluffy.
- In a separate bowl, sift baking powder, salt, baking soda, and flour. Add to the wet ingredients and mix until combined. Add vanilla and mix.
- Add as many chopped M&Ms as you prefer and ½ cup white chocolate chips.
- Scoop the dough and roll it into balls. Add 5 whole M&M's to the top center of each dough ball. Add a few white chocolate chips on top as well.
- Bake for 8-9 minutes. Cool on the baking sheet.
Notes
- Refrigerate cookie dough for 1-2 days or freeze dough balls for up to 3 months before baking.
- Store baked cookies in an airtight container with a slice of bread at room temperature to keep them soft for 4-5 days.
- Cookies can also be frozen in freezer-safe containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 146mg | 6% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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