Sometimes the simplest treats are the ones that steal your heart—and these soft-baked sugar cookies do exactly that. With a delicate crumb, buttery sweetness, and just the right hint of vanilla, they melt in your mouth and leave you reaching for another.
But here’s the twist: we’re topping each one with three chocolate candies before they hit the oven. That playful, melty pop of chocolate makes them irresistible—perfect for parties, holidays, or a cozy treat just because.
⏱ Prep Time 15 minutes ｜ 🔥 Cook Time 10 minutes ｜ 🍽 Servings 24 cookies ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in an airtight container at room temperature for 4 days or freeze baked cookies for up to 2 months.
Ingredients List
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk (if needed for softer dough)
- 72 chocolate candies (e.g. M&Ms or chocolate buttons—3 per cookie)
- Sprinkles or colored sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Beat in egg and vanilla extract.
- Gradually add dry ingredients to the butter mixture. Mix until dough forms. Add milk if the dough feels dry.
- Scoop tablespoon-sized dough balls onto baking sheet. Flatten slightly with your palm or the bottom of a glass.
- Gently press 3 chocolate candies into the top of each cookie. Add sprinkles if desired.
- Bake for 9–11 minutes, until edges are lightly golden and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Recipe Notes / Tips
- Press the chocolate candies gently so they stay visible and don’t sink into the dough.
- Don’t overbake—cookies should stay pale with just golden edges.
- Use colorful candies to match seasonal or party themes.
Nutrition Info (approx. per cookie)
- Calories: 135
- Carbs: 18g
- Fat: 6g
- Protein: 1g
- Sugar: 10g
FAQs
- Q: Can I use mini chocolate candies instead?
- A: Absolutely! Use 4–5 minis per cookie for more chocolate in every bite.
- Q: Will the candies melt too much?
- A: No, they hold their shape well. For extra pop, press in a few more after baking.
- Q: Can I chill the dough before baking?
- A: Yes! Chilled dough gives thicker, puffier cookies—just adjust bake time by 1–2 minutes.
Baked up a batch of sweet and chocolatey cheer? Don’t forget to share your candy-topped creations with #the_food_pedia on Instagram! 🍪🍫✨
