Name: Easter Chocolate Chip Cookies Recipe Information
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 ¼ cups (280g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (226g) unsalted butter, softened; ¾ cup (150g) brown sugar, packed; ½ cup (100g) granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups (340g) chocolate chips; 1 cup (150g) pastel-colored candy-coated chocolate eggs; ½ cup (80g) Easter sprinkles (optional)

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Do You Want to Bake the Most Irresistible Easter Cookies?

Who doesn’t love a warm, gooey chocolate chip cookie? Now, imagine that classic cookie but with a fun Easter twist—pastel-colored chocolates, soft chewy centers, and festive flavors that scream springtime joy! If you’re looking for the perfect Easter Chocolate Chip Cookies recipe, you’ve come to the right place. Get ready to impress your family and friends with these delightfully festive cookies that are both easy to make and absolutely delicious!

What Makes These Easter Chocolate Chip Cookies So Special?

These cookies are not just any chocolate chip cookies—they are crafted with an Easter-inspired touch, making them the ultimate holiday treat. Here’s why you’ll love them:

✔ Easy to make – No fancy baking skills required! ✔ Festive and colorful – Packed with pastel chocolate candies and mini eggs. ✔ Perfectly chewy and soft – A balanced texture that melts in your mouth. ✔ Customizable – Easily tweak the recipe for different flavors. ✔ Make-ahead friendly – Great for preparing in advance and storing.

Preparation Time & Difficulty Level

Prep Time: 15 minutes
Chill Time: 30 minutes (optional but recommended for chewier cookies)
Bake Time: 12 minutes
Total Time: 45 minutes
Difficulty Level: Easy

Essential Ingredients & Why They Matter

To bake the perfect batch of Easter Chocolate Chip Cookies, you’ll need these key ingredients:

Dry Ingredients:

2 ½ cups all-purpose flour – Provides structure.
1 tsp baking soda – Helps the cookies rise and stay soft.
½ tsp salt – Enhances the flavors.

Wet Ingredients:

1 cup unsalted butter (softened) – Creates a rich and chewy texture.
¾ cup brown sugar – Adds moisture and deep flavor.
½ cup granulated sugar – Helps create a slightly crisp exterior.
2 large eggs – Adds structure and moisture.
2 tsp vanilla extract – Enhances flavor depth.

Mix-ins:

1 cup chocolate chips – For that classic chocolatey goodness.
1 cup pastel M&Ms or mini eggs – The perfect Easter touch!

Substitutions & Variations:

Dairy-free? Use coconut oil or plant-based butter.
Gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend.
Nutty flavor? Add chopped pecans or almonds.

Step-by-Step Baking Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugars

In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.

4. Add Eggs & Vanilla

Mix in eggs and vanilla extract, beating until well combined.

5. Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix!

6. Fold in Chocolate Chips & Easter Candies

Gently fold in chocolate chips and M&Ms for a pop of festive color and flavor.

7. Chill the Dough (Optional but Recommended)

For extra chewy cookies, refrigerate the dough for 30 minutes before baking.

8. Scoop & Bake

Drop 1.5 tbsp-sized balls of dough onto the baking sheet, leaving space for spreading. Bake for 10-12 minutes, or until the edges are golden but centers are soft.

9. Cool & Enjoy

Allow cookies to cool for 5 minutes on the pan, then transfer to a wire rack. Enjoy warm or store for later!

How to Store & Make-Ahead Tips

Short-Term Storage:

Store cookies in an airtight container at room temperature for up to 5 days.

Long-Term Storage:

Freeze cookie dough: Roll into balls and freeze on a tray. Transfer to a bag and freeze for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes.
Freeze baked cookies: Store in a freezer-safe bag for up to 3 months.

Fun Recipe Variations

Easter Sugar Cookie Edition: Swap half the flour for cake flour for a softer, melt-in-your-mouth texture.
Peanut Butter Twist: Add ½ cup of creamy peanut butter for a nutty boost.
White Chocolate Raspberry: Replace chocolate chips with white chocolate and fold in dried raspberries.

Conclusion

These Easter Chocolate Chip Cookies are the ultimate holiday treat—chewy, chocolaty, and bursting with festive colors. Whether you’re baking for a family gathering, Easter brunch, or just craving a sweet delight, these cookies will be an instant hit. Try them today and get ready to enjoy a taste of Easter magic!

FAQs

1. Can I make these cookies without chilling the dough?

Yes, but chilling helps develop flavor and prevents excessive spreading.

2. Can I use white chocolate instead of regular chocolate chips?

Absolutely! White chocolate pairs beautifully with the pastel candies.

3. What’s the best way to get evenly sized cookies?

Use a cookie scoop to ensure uniform size and even baking.

4. Can I make these cookies vegan?

Yes! Substitute eggs with flax eggs and use plant-based butter.

5. How do I keep cookies soft for longer?

Store them with a slice of bread in the container to retain moisture.