These Easter Chocolate Chip Cookies are a delightful twist on the classic treat, featuring a soft, chewy texture and the festive addition of pastel-colored candy-coated chocolate eggs. Perfect for celebrating the season, these cookies are both a treat to make and eat!
Why You’ll Love This Recipe
I absolutely love these Easter Chocolate Chip Cookies because they’re the perfect blend of classic comfort and festive fun. The combination of rich chocolate chips and the colorful candy-coated chocolate eggs adds a special touch for Easter celebrations. Not only do they look adorable, but they taste incredible with their soft and chewy texture. Whether you’re baking for an Easter gathering or just craving a sweet treat, these cookies are a hit with family and friends. Plus, they come together in just about 30 minutes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips
½ cup pastel-colored candy-coated chocolate eggs
Directions
I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt. Then, I set it aside.
In a large mixing bowl, I beat the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.
I add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
Gradually, I add the dry ingredients to the wet ingredients and mix until just combined.
Then, I fold in the chocolate chips and candy-coated chocolate eggs to make the cookies extra festive.
I scoop tablespoon-sized portions of dough onto the prepared baking sheet, making sure to space them about 2 inches apart.
I bake the cookies for 10-12 minutes or until the edges are lightly golden.
Once they’re done, I allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Now, I get to enjoy these delicious, festive Easter cookies with a glass of milk!
Servings and timing
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 24 cookies
Variations
Nutty Twist: If I want to add a bit of crunch, I can fold in chopped walnuts or pecans along with the chocolate chips.
Easter-Themed Sprinkles: I can sprinkle some colorful sprinkles on top of the cookies before baking for an even more festive look.
Gluten-Free Version: For a gluten-free option, I can use a gluten-free all-purpose flour blend in place of regular flour.
White Chocolate Chips: For a fun variation, I could swap the regular chocolate chips for white chocolate chips or even a combination of both.
Storage/Reheating
I store these Easter Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. If I want to keep them longer, I can store them in the freezer for up to 3 months. To enjoy again, I simply warm them up in the microwave for a few seconds or bake them in a preheated oven at 300°F for about 5 minutes.
Related Recipes:
- Easter Cake Roll Recipe
- Best Chocolate Covered Pretzels for Easter
- Cheesecake Stuffed Chocolate Chip Cookies
FAQs
Can I use milk chocolate chips instead of regular chocolate chips?
Yes, I can definitely use milk chocolate chips if I prefer a sweeter taste!
Are these cookies suitable for Easter baskets?
Absolutely! The festive colors from the candy-coated chocolate eggs make these cookies a perfect addition to any Easter basket.
Can I use margarine instead of butter?
While I can use margarine, I find that butter gives the cookies a richer flavor and a better texture. But if I don’t have butter, margarine is a suitable substitute.
Can I make the dough ahead of time?
Yes, I can make the dough ahead of time and refrigerate it for up to 3 days. This will help the cookies hold their shape better when baking.
Can I double the recipe?
I can easily double the recipe if I’m baking for a larger crowd or want to have extra cookies for later.
Conclusion
These Easter Chocolate Chip Cookies are the perfect treat to bake this spring! With their soft and chewy texture, loaded with chocolate chips and colorful candy-coated chocolate eggs, they’re a fun and delicious way to celebrate the season. Whether I’m baking them for Easter gatherings or just treating myself, these cookies never disappoint.
📖 Recipe:
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Easter Chocolate Chip Cookies
- Total Time: 25-27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Easter Chocolate Chip Cookies are a fun and festive twist on the classic cookie recipe, featuring soft and chewy texture with a burst of pastel-colored candy-coated chocolate eggs. Perfect for Easter celebrations, these cookies are a crowd-pleaser and a delightful addition to any holiday gathering. Easy to make in just 30 minutes, they bring sweetness and joy to the season.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips
½ cup pastel-colored candy-coated chocolate eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and candy-coated chocolate eggs.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added crunch, consider folding in chopped walnuts or pecans along with the chocolate chips.
If you’d like a more festive touch, sprinkle colorful sprinkles on top before baking.
Use a gluten-free all-purpose flour blend for a gluten-free version of these cookies.
Swap out chocolate chips for white chocolate chips for a fun variation.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 kcal
