Why You’ll Love This Recipe
- Soft, chewy, and loaded with chocolatey goodness
- Festive and colorful with Easter-themed candies
- Easy to make with simple pantry ingredients
- Great for Easter parties, dessert tables, or gift-giving
- Customizable with your favorite mix-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Easter-themed chocolate candies (such as pastel M&M’s or candy-coated eggs)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and Easter candies.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Enjoy warm or let them cool completely for storage.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
Variations
- White Chocolate Version: Swap out regular chocolate chips for white chocolate chips.
- Nutty Crunch: Add chopped almonds, pecans, or walnuts for extra texture.
- Oatmeal Easter Cookies: Mix in a half-cup of oats for a heartier cookie.
- Dye-Free Option: Use natural or dark chocolate chips instead of colored candies.
- Stuffed Cookies: Place a small chocolate egg in the center of each dough ball before baking.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing Dough: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
- Freezing Baked Cookies: Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a freshly baked taste.
FAQs
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking.
Can I use mini chocolate chips instead?
Absolutely! Mini chocolate chips will distribute more evenly throughout the cookies.
How do I prevent my cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps prevent excessive spreading.
Can I use self-rising flour instead of all-purpose flour?
Self-rising flour contains baking powder and salt, so adjustments would be needed. Stick with all-purpose for best results.
What can I use instead of M&M’s?
Try chopped chocolate bars, peanut butter chips, or pastel sprinkles for a festive touch.
Why are my cookies turning out too hard?
Overbaking is the main culprit. Remove them when the centers still look slightly soft.
Can I make these cookies dairy-free?
Yes! Use plant-based butter and dairy-free chocolate chips.
What’s the best way to keep cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I add food coloring to the dough?
Yes! Add a few drops of pastel food coloring for a fun Easter twist.
Can I double the recipe?
Absolutely! Just make sure to bake in batches so the cookies bake evenly.
Conclusion
Easter Chocolate Chip Cookies are a fun and festive way to celebrate the holiday! With their soft texture, rich chocolate flavor, and colorful candies, they’re perfect for Easter gatherings, dessert tables, or simply enjoying with a glass of milk. Try out different variations and make these cookies your own. Happy baking!
