In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and softened cream cheese until smooth and creamy.
Add the granulated sugar and light brown sugar, beating until well combined and fluffy.
Mix in the egg and vanilla extract, stirring until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the Easter M&M’s and coarsely chopped Cadbury mini eggs, ensuring they are evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to prevent excessive spreading while baking.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet with enough space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from the oven and immediately press extra Easter M&M’s on top of the warm cookies for a festive look.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these festive, chocolate-filled Easter cookies!
