Ingredients

The following ingredients have 16 Servings
  • 3 ¼ cup (390g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) (226g) unsalted butter (softened to room temperature)
  • 1 ½ cups (288g) light or dark brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sprinkles
  • 1 cup M&Ms + more for tops

Instruction

  • Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  • Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
  • On low speed, gradually add the dry ingredients to the butter/sugar mixture.
  • Gently fold in the sprinkles and M&Ms without over-mixing the dough.
  • Drop balls (about 2 tablespoons) of cookie dough onto the lined cookie sheet.
  • Bake for about 10-12 mins. Remove from the oven right when edges start getting golden. Do not over bake. If desired, while the cookies are still warm, press a few extra M&Ms into the tops. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.