Easter Chocolate Chip Cookies Recipe

Save this recipe on:

These Easter Chocolate Chip Cookies are the perfect festive treat to celebrate spring. Each soft and chewy cookie is loaded with pastel candy-coated chocolate eggs and melty chocolate chips, making them a hit for both kids and adults alike. With golden edges and gooey centers, they not only look adorable but taste like a dream.

Whether you’re baking for an Easter brunch, filling up a dessert platter, or just want a colorful twist on the classic chocolate chip cookie, these cookies are a joyful addition. They’re easy to whip up and bring a bit of seasonal charm to your kitchen with their speckled candy toppings.

---

What Kind of Candy Should I Use for Easter Chocolate Chip Cookies?

Mini candy-coated chocolate eggs like Cadbury Mini Eggs or M&M’s Spring Mix work best here. Their crisp sugar shells hold up during baking and provide a pretty pastel pop to the cookies. You can mix and match colors or stick with your favorite Easter-themed candy.

---

Ingredients for the Easter Chocolate Chip Cookies

• All-purpose flour: This gives the cookies structure and helps balance the butter for a chewy texture.
• Baking soda: Essential for leavening, making sure the cookies rise and spread properly.
• Salt: A pinch enhances the sweetness and deepens the chocolate flavor.
• Unsalted butter: Softened butter gives richness and that perfect tender crumb.
• Brown sugar: Adds moisture and a subtle caramel undertone.
• Granulated sugar: Balances the sweetness and helps create a crisp edge.
• Vanilla extract: For warm, sweet depth.
• Egg: Binds the dough and adds richness.
• Chocolate chips: Classic semi-sweet chips bring melty chocolate in every bite.
• Mini candy-coated chocolate eggs: The star ingredient that makes these cookies perfect for Easter.

---

How To Make the Easter Chocolate Chip Cookies

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Measure out all your ingredients so everything is ready to go. Let the butter soften at room temperature for about 30 minutes if it isn’t already.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with a hand mixer. Add in the vanilla extract and egg, beating just until combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this flour mixture into the wet mixture, mixing just until the dough comes together. Do not overmix.

Step 4: Add the Chocolate and Candy

Fold in the chocolate chips and most of the mini candy-coated chocolate eggs, reserving a handful for topping. This ensures every bite is full of goodies.

Step 5: Scoop and Decorate

Using a cookie scoop or tablespoon, drop rounded dough balls onto your prepared baking sheets, leaving space between each cookie. Press a few reserved candy eggs on top of each ball for a colorful finish.

Step 6: Bake to Perfection

Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked. They will continue to set as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

---

How to Serve and Store Easter Chocolate Chip Cookies

These cookies are best served fresh and slightly warm, with the chocolate still melty and the candy eggs adding a light crunch. Pair them with a glass of milk, a cup of coffee, or add them to your Easter dessert tray for a burst of color and sweetness.

To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container. They can be frozen for up to 2 months. To enjoy, let them thaw at room temperature or give them a quick warm-up in the microwave.

---

Frequently Asked Questions

Can I use other types of candy?

Yes! While pastel chocolate eggs are ideal for Easter, you can substitute with any candy-coated chocolates, chopped chocolate bars, or themed sprinkles for other occasions.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 3 days. Let it sit at room temperature for 15 minutes before baking to make scooping easier.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread or a tortilla to retain moisture. The cookies will stay soft for days.

Can I double the recipe?

Yes, this recipe scales well. Just be sure to use a large enough mixing bowl and bake in batches.

Why did my cookies spread too much?

This can happen if the butter was too warm or if the dough was overmixed. Try chilling the dough for 20-30 minutes before baking next time.

Are these cookies good for gifting?

Definitely! Their bright colors and cheerful look make them a beautiful homemade gift, especially when packed in a clear bag with a pastel ribbon.

---

Print

Save this recipe on: