Easter Chocolate Chip Cookies Recipe
Celebrate Easter with these festive Easter Chocolate Chip Cookies, packed with pastel-colored candies, gooey chocolate chips, and a soft, chewy texture. Perfect for holiday gatherings, Easter baskets, or a fun baking activity with the family!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 cup pastel-colored chocolate candies (like M&M’s)
- 1/2 cup white chocolate chips (optional)
- Sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in vanilla and eggs, one at a time, until well combined.
- Combine Dry & Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Chocolate & Candy: Gently fold in chocolate chips, pastel candies, and white chocolate chips.
- Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10-12 minutes, or until edges are golden brown.
- Cool & Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use mini egg candies instead of M&M’s for a fun Easter twist.
- Chill the dough for 30 minutes for thicker cookies.
- Add a sprinkle of sea salt on top for a sweet and salty flavor.
