Easter Chocolate Chip Cookies

Easter Chocolate Chip Cookies are a festive twist on the classic treat, incorporating pastel-colored candies to celebrate the season. These cookies are soft, chewy, and brimming with chocolatey goodness, making them a delightful addition to any Easter gathering.​

Why You’ll Love This Recipe

This recipe offers a perfect balance of textures and flavors, combining the rich taste of chocolate chips with the colorful crunch of Easter-themed candies. It’s an easy-to-follow recipe that yields bakery-quality cookies, ideal for sharing with family and friends during the holiday.​

Ingredients

• 2½ cups all-purpose flour​

• 1 teaspoon baking soda​

• ½ teaspoon salt​

• 1 cup unsalted butter, softened​

• ¾ cup granulated sugar​

• ¾ cup brown sugar, packed​thesqueakymixer.com+10Recipes by Clare+10The Guardian+10

• 2 large eggs​The Baking ChocolaTess+10Simply Recipes+10Allrecipes+10

• 2 teaspoons vanilla extract​

• 1 cup semi-sweet chocolate chips​Mom On Timeout+2Oh Sweet Basil+2Log in or sign up to view+2

• 1 cup pastel-colored M&M’s or similar candy-coated chocolates​

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.​

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.​

3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.​

4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.​

5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.​

6. Fold in Chocolate Chips and M&M’s: Gently fold in the semi-sweet chocolate chips and ¾ cup of the pastel M&M’s, reserving the remaining ¼ cup for topping.​Practically Homemade

7. Portion the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.​

8. Add Extra M&M’s: Press a few of the reserved M&M’s onto the top of each cookie dough ball for a festive appearance.​Mom On Timeout

9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.​

10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.​

Servings and Timing

Servings: This recipe yields approximately 24 cookies.​Practically Homemade

Preparation Time: 15 minutes​

Cooking Time: 10-12 minutes per batch​

Total Time: Approximately 30 minutes​

Variations

• White Chocolate Chips: Substitute semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier flavor.​

• Nut Addition: Add ½ cup of chopped nuts, such as pecans or walnuts, for added texture and a nutty flavor.​

• Colorful Sprinkles: Mix in or top the cookies with pastel-colored sprinkles to enhance the festive look.​

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to one week. To maintain their softness, place a slice of bread in the container with the cookies. These cookies can also be frozen for up to three months; thaw at room temperature before serving.​Recipes by Clare

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter; however, consider reducing the added salt in the recipe to ¼ teaspoon to balance the flavors.​

How do I prevent the cookies from spreading too much?

Ensure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help control spreading.​

Can I make the dough ahead of time?

Yes, the cookie dough can be prepared and stored in the refrigerator for up to 48 hours before baking. Let it sit at room temperature for a few minutes before scooping and baking.​

Are there alternative candies I can use?

Absolutely, any candy-coated chocolates or festive candies can be used to suit the occasion.​

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.​

Why are my cookies hard instead of soft?

Overbaking or overmixing the dough can lead to harder cookies. Bake just until the edges are set and the centers are slightly soft.​

Can I add food coloring to the dough?

Yes, dividing the dough and adding pastel food coloring can create a marbled effect for a more festive appearance.​

How can I make the cookies chewier?

Using more brown sugar than granulated sugar and slightly underbaking the cookies can result in a chewier texture.​

Can I use margarine instead of butter?

While butter is recommended for flavor and texture, margarine can be used as a substitute. Note that it may slightly alter the taste and consistency.

Easter Chocolate Chip Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: About 24 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Celebrate spring with these soft and chewy Easter chocolate chip cookies! Loaded with pastel candies and melty chocolate chips, they’re perfect for Easter baskets, parties, or a sweet treat any time of the season.

---

Ingredients

• 2 1/2 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 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups chocolate chips (semi-sweet or milk)

• 1 cup pastel-colored chocolate candies (like M&Ms or candy-coated eggs)

• Optional: 1/4 cup sprinkles for extra Easter fun

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in the eggs one at a time, then add vanilla extract.

5. Gradually mix the dry ingredients into the wet until a soft dough forms.

6. Fold in chocolate chips and pastel candies (save a few for topping).

7. Scoop dough onto the prepared baking sheet, spacing 2 inches apart.

8. Press a few extra candies on top of each dough ball and sprinkle with sprinkles if using.

9. Bake for 10–12 minutes or until edges are lightly golden.

10. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For extra softness, slightly underbake and let cookies finish setting on the tray.

• Use Easter-themed cookie cutters for fun shapes if flattening the dough.

• Store in an airtight container for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baked