Easter Chocolate Chip Cookies Recipe
If you’re searching for an irresistible spring treat that’s as charming as it is delicious, look no further than Easter Chocolate Chip Cookies. Loaded with melty chocolate chips and pops of pastel candies, these cookies are as festive as a basket of Easter eggs—but infinitely tastier! Every bite brings the nostalgic comfort of a classic chocolate chip cookie, elevated with holiday cheer. Whether you’re baking with kids, prepping for a party, or just want to add a little extra joy to your day, this recipe delivers everything you love about Easter in cookie form.
Ingredients You’ll Need
The magic behind these Easter Chocolate Chip Cookies is all in the ingredients—simple, familiar, and carefully chosen to make every bite perfect. Each one plays a unique role (from enriching flavor to creating that coveted texture), and there’s plenty of room to make them your own!
- Unsalted butter (1 cup): Gives the cookies their rich, melt-in-your-mouth tenderness and a buttery flavor base for all the other ingredients.
- Granulated sugar (3/4 cup): Brings the right level of sweetness and keeps the texture soft with a little crispness on the edges.
- Packed brown sugar (3/4 cup): Adds deeper caramel notes and ensures each cookie stays moist and chewy.
- Large eggs (2): Acts as the binder, adding lift and that rich, cakey crumb.
- Vanilla extract (2 teaspoons): Enhances all the flavors and gives your kitchen that classic cookie aroma.
- All-purpose flour (2 1/4 cups): The backbone of the cookie, providing just the right structure for a balanced, chewy bite.
- Baking soda (1 teaspoon): The leavener that helps the cookies rise and stay light, not dense.
- Salt (1/2 teaspoon): Highlights all the sweet flavors while balancing the sugars so the cookies aren’t overly sweet.
- Semi-sweet chocolate chips (1 1/2 cups): Give you lots of gooey, chocolatey goodness in every bite.
- Pastel-colored candy-coated chocolates (1 cup): These are the stars of Easter Chocolate Chip Cookies, adding pops of color and a playful crunch (think pastel M&Ms or similar).
- Festive sprinkles (optional): A little extra sparkle for an extra-celebratory, picture-perfect finish.
How to Make Easter Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to guarantee your Easter Chocolate Chip Cookies lift off without sticking. The parchment also helps with even baking and makes cleanup a breeze—trust me, you’ll appreciate this later!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat them until the mixture is light, fluffy, and pale—this little step is what makes your cookies tender and perfectly textured. If you have a stand mixer, let it do the work, but a hand mixer gets the job done just as easily.
Step 3: Add Eggs and Vanilla
Now, add in the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until everything is beautifully combined. This builds flavor and ensures your dough is smooth and ready for the dry ingredients.
Step 4: Mix Dry Ingredients
Grab a separate bowl and whisk together your flour, baking soda, and salt. This step means you won’t end up with clumps, and the leavening agent will be evenly distributed for even cookies.
Step 5: Combine Wet and Dry
Gradually mix the dry ingredients into the wet, stirring just until no traces of flour are left. Take care not to overmix since that can lead to tougher cookies (and no one wants that!).
Step 6: Fold in Chocolate Chips & Candies
Using a spatula, gently fold in your semi-sweet chocolate chips and pastel candy-coated chocolates. This is the moment your dough transforms into the full Easter Chocolate Chip Cookies experience—colorful, inviting, and ready to scoop! Don’t be shy about pressing a few extra candies and sprinkles on top of each cookie for maximum festive flair.
Step 7: Scoop & Bake
Scoop the dough by rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between each to allow them to spread. Pop the trays in the oven and bake for 10 to 12 minutes—keep an eye out for lightly golden edges and slightly soft centers, that’s the sweet spot!
Step 8: Cool & Enjoy
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This pause helps them set and makes for the perfect chewy texture you expect from Easter Chocolate Chip Cookies. Now, try not to eat them all at once!
How to Serve Easter Chocolate Chip Cookies
Garnishes
Make your Easter Chocolate Chip Cookies even more delightful by adding a sprinkle of extra pastel candies and festive sprinkles right after baking. Pop a drizzle of melted white chocolate on top for a truly gourmet twist. If you’re serving these on a special day, nestle the cookies in a pastel paper liner or arrange them in a basket—so pretty, nobody will be able to resist!
Side Dishes
Pair your cookies with a tall glass of cold milk, a mug of creamy hot cocoa, or even an iced latte for adults—pure comfort! If you’re entertaining, offer them alongside fresh fruit or strawberry shortcake for a sweetly balanced dessert spread that’s sure to delight guests young and old.
Creative Ways to Present
For holiday flair, tuck the cookies individually into cellophane treat bags tied with ribbon and slip them into Easter baskets. Stack a handful between parchment sheets and tie up with twine for an adorable homemade gift. Or, lay them out on a colorful platter with edible Easter grass and a few chocolate eggs scattered around—instantly festive!
Make Ahead and Storage
Storing Leftovers
Keep your Easter Chocolate Chip Cookies soft and chewy by storing them in an airtight container at room temperature for up to 5 days. If you toss a slice of bread into the container, it helps maintain their moisture—and you’ll be greeted with bakery-level cookies day after day.
Freezing
Both the dough and the baked cookies freeze beautifully. To freeze dough, scoop into balls and freeze on a tray before transferring to a freezer bag. For baked cookies, layer them between parchment in a sealed container. They’ll stay scrumptiously fresh for up to 3 months; just thaw at room temperature and enjoy whenever the craving hits!
Reheating
If you love a warm, freshly-baked treat, pop a cookie (or three!) into the microwave for 10-15 seconds. This brings back that gooey chocolate, just-baked experience. If you’re reheating a whole batch, a few minutes in a 300°F oven will do the trick and leave your kitchen smelling like heaven all over again.
FAQs
Can I use different colored candies for other holidays?
Absolutely! Swap out the pastel M&Ms for red and green at Christmas, orange and black for Halloween, or even try themed sprinkles for birthdays. The base dough for Easter Chocolate Chip Cookies is perfect for any celebration.
What if I don’t have brown sugar?
You can substitute all granulated sugar, though you’ll miss a little of that rich, chewy depth. For an even better quick fix, mix a tablespoon of molasses into your granulated sugar to mimic that brown sugar flavor.
How do I get thicker cookies?
For chunky Easter Chocolate Chip Cookies, simply chill the dough in the fridge for at least 30 minutes before baking. This helps prevent them from spreading too much, resulting in a thick, bakery-style cookie.
Can I make these cookies gluten-free?
Totally! Swap the all-purpose flour with a high-quality gluten-free baking blend (look for a 1-to-1 substitute for best results). They’ll still turn out soft, chewy, and brimming with Easter spirit.
Do I need a mixer to make this recipe?
Nope! A stand mixer or hand mixer will make creaming quicker, but you can mix everything by hand with a little extra elbow grease. Just make sure your butter is properly softened and you’ll be golden.
Final Thoughts
If you’re ready to bake up some holiday happiness, these Easter Chocolate Chip Cookies promise to be the star of your celebration. Each one is a sweet, colorful bite of springtime joy—perfect for sharing, gifting, or savoring with your own cup of tea. Gather your ingredients, invite your favorite bakers, and enjoy every warm, gooey bite! Happy baking!
Print
Easter Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Easter Chocolate Chip Cookies are a delightful treat for the spring season, combining the classic flavors of chocolate chip cookies with colorful pastel M&M’s. Perfect for holiday baking or any time you want a festive sweet treat.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolates (like M&M’s)
- Optional: festive sprinkles
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: Cream together butter, granulated sugar, and brown sugar. Beat in eggs and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Batter: Gradually add dry ingredients to wet ingredients, then fold in chocolate chips and candy-coated chocolates.
- Bake: Scoop dough onto baking sheets, add extra candies and sprinkles. Bake for 10-12 minutes.
- Cool and Enjoy: Let cookies cool on the baking sheet before transferring to a wire rack.
Notes
- For thicker cookies, chill the dough before baking.
- You can customize with white chocolate chips or mini marshmallows.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
