Preheat your oven to 190C or 370F and line your baking tray with parchment paper.
First cream melted butter, brown sugar, and powdered sugar for 5 minutes or until light and fluffy with a stand mixer or a handheld mixer.
Add egg and vanilla essence and whisk well for another 1-2 minutes.
Sieve the dry ingredients - (refined flour, baking soda, baking powder, and cornstarch) with a siever and add them to your wet ingredients.
Whisk well until everything is combined.
Add M&M, Rainbow Sprinklers and Chocolate Chips into the cookie dough and lightly fold them into the batter. Your batter should not be very moist. It should be dry and soft.
Chill the cookie dough after wrapping it with a plastic sheet for 30-minutes.
Bake your cookies for 10-12 minutes.
Take them out and keep them on a cooling rack.
Once they are at room temperature you can serve it with a glass of milk.
Notes
You can store these M&M Chocolate Chip cookies in the freezer for upto 3 months provided you keep them in an air-tight container. However if your are keeping them in the fridge then they would stay upto 3 days.
Nutrition
Nutrition Facts
Easter M&M Chocolate Chip Cookies
Amount Per Serving
Calories 246Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 32mg11%
Sodium 155mg7%
Potassium 73mg2%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 35g39%
Protein 4g8%
Vitamin A 62IU1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik