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
