Preheat your oven to 190°C (375°F). Gather your ingredients and line a baking sheet with parchment paper.

In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until pale and fluffy, approximately 3–4 minutes.

Add one large egg and pure vanilla extract to the creamed mixture, mixing until combined, about 1–2 minutes.

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine salt. Gradually incorporate this into the wet ingredients until a uniform dough forms.

Gently fold in the milk chocolate chips using a spatula.

Using a tablespoon or cookie scoop, portion out balls of dough on the prepared baking sheet, leaving 2–3 inches apart.

Bake for 8 to 10 minutes, or until the edges are light golden brown.

Let the cookies rest on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.

Melt the vanilla almond bark in a microwave-safe bowl in 30-second intervals, stirring often.

Dip the cooled cookies halfway into the melted vanilla bark and top with colorful Easter-themed sprinkles.

Chill the decorated cookies for about 20 minutes in the refrigerator until the vanilla bark hardens.