Welcome to your new favorite Easter treat! These Easter Chocolate Chip Cookies take the timeless classic we all know and love and dress it up for spring celebrations. By incorporating pastel candy-coated chocolate eggs and optional festive sprinkles, these cookies transform into a holiday-worthy delight while maintaining that homemade comfort we crave.
Whether you’re looking for a sweet addition to your Easter basket, a crowd-pleasing dessert for your holiday gathering, or a fun baking project to enjoy with kids during spring break, these cookies check all the boxes. They’re straightforward enough for baking beginners but special enough to impress your guests.
In this recipe, I’ll walk you through creating perfectly soft and chewy cookies with crisp edges, pockets of melted chocolate, and colorful Easter candy surprises. The dough comes together quickly, can be made ahead, and is incredibly versatile. Let’s hop to it and create some Easter magic in your kitchen!
Why You’ll Love This Recipe
These Easter Chocolate Chip Cookies are the perfect blend of classic comfort and festive flair. The familiar taste of homemade chocolate chip cookies gets an Easter makeover with pastel candy additions and a soft, chewy texture that will have everyone reaching for seconds. They’re simple enough for baking novices but special enough to become your new holiday tradition.
Pure Comfort
There’s something undeniably comforting about the aroma of freshly baked cookies wafting through your home. These Easter Chocolate Chip Cookies capture that feeling perfectly while adding a touch of springtime joy. The balance between the rich chocolate, buttery cookie base, and colorful Easter candies creates a treat that’s both nostalgic and exciting.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolate eggs (like mini eggs)
- ½ cup pastel-colored sprinkles (optional)
What You Need
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Cookie scoop (optional but helpful)
- Spatula
- Airtight container for storage
Time to Cook
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Cook Time: 10-12 minutes per batch
- Total Time: Approximately 1 hour
- Yield: About 36 cookies
Steps to Make It
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chocolate chips by hand, then gently fold in most of the candy-coated chocolate eggs, reserving some for topping.
- If using sprinkles, fold them in now.
- Cover and refrigerate dough for 30 minutes (optional but helps prevent spreading).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Press a few reserved candy eggs onto the top of each cookie dough ball.
- Bake for 10-12 minutes until edges are lightly golden but centers still look slightly undercooked.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Make It Perfect
For truly perfect Easter Chocolate Chip Cookies, don’t overbake them. They should look slightly underdone in the centers when you remove them from the oven. They’ll continue cooking as they cool on the hot baking sheet. Also, try chopping some of the candy eggs rather than leaving them whole – this creates pockets of colorful sweetness throughout the cookies.
Mix It Up
Feel free to experiment with different add-ins. White chocolate chips create a lovely contrast with the pastel candies. You could also add dried cranberries or chopped dried apricots for a fruity twist. For extra Easter flair, incorporate some coconut flakes to simulate Easter basket grass.
Perfect Partners
Serve these Easter Chocolate Chip Cookies with:
- A glass of cold milk
- Vanilla ice cream for cookie sandwiches
- Pastel-colored Easter punch
- A cup of hot chocolate for evening treats
- As part of an Easter dessert board with fresh fruits and other Easter treats
Busy Day Hero
Short on time? You can prepare the cookie dough up to 3 days in advance and keep it refrigerated. You can also scoop the dough into balls and freeze them – just add 1-2 minutes to the baking time when cooking from frozen. This makes fresh-baked cookies possible even on your busiest Easter Sunday.
Work Ahead
These cookies are perfect for making ahead. The dough freezes beautifully for up to 3 months. For best results, scoop the dough into balls before freezing, then store in a freezer-safe container or bag. You can also freeze fully baked cookies for up to 2 months – simply thaw at room temperature when ready to enjoy.
Save Some For Later
Store your Easter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. To maintain maximum freshness, place a slice of bread in the container – it will give its moisture to the cookies, keeping them soft and chewy longer. For longer storage, freeze them as mentioned above.
Everyone’s Happy
These cookies are naturally crowd-pleasers, but you can easily adapt them for different dietary needs:
- For gluten-free cookies, substitute a 1:1 gluten-free flour blend
- For dairy-free needs, use plant-based butter and dairy-free chocolate chips
- If nut allergies are a concern, this recipe is already nut-free (but always check chocolate chip ingredients)
- For less sugar, reduce the chocolate chips and candy by 1/4 cup each
Good For You Too
While these are definitely treats, you can make some healthier swaps:
- Substitute half the all-purpose flour with whole wheat flour for added fiber
- Reduce the sugar by 1/4 cup without significantly affecting taste
- Use dark chocolate chips for antioxidant benefits
- Add 1/4 cup of finely chopped walnuts for healthy omega-3 fatty acids
- Incorporate 2 tablespoons of ground flaxseed for additional nutrients
Easy Clean Up
For minimal mess, line your baking sheets with parchment paper or silicone mats. Measure your ingredients over a paper towel to catch any spills. When mixing, start on low speed to prevent flour from flying everywhere. And here’s a pro tip: spray your measuring cups with cooking spray before measuring sticky ingredients like honey or molasses for easy release.
Switch It Up
These versatile cookies can be adapted for any holiday:
- For Christmas: use red and green candies
- For Valentine’s Day: use red, pink, and white candies and add dried cherries
- For Halloween: use orange and black sprinkles and candies
- For Fourth of July: use red, white, and blue candies and white chocolate chips
Simply Perfect
What makes these Easter Chocolate Chip Cookies simply perfect is their balance of textures and flavors. The edges are crisp while the centers remain soft and chewy. The classic chocolate chip cookie base lets the Easter elements shine without overwhelming them. They’re elaborate enough for a special occasion but simple enough to make with children.
FAQs
Can I make these cookies smaller or larger?
Yes! For mini cookies, use a teaspoon instead of a tablespoon and reduce baking time by 2-3 minutes. For larger cookies, use 2-3 tablespoons of dough and add 2-3 minutes to baking time.
Why did my cookies spread too much?
If your cookies spread too thin, your butter may have been too warm or you may need more flour. Chilling the dough for 30-60 minutes before baking helps prevent spreading.
Can I use regular M&Ms instead of Easter candy?
Absolutely! Regular M&Ms work perfectly in this recipe. You can use any candy-coated chocolates you prefer.
How do I know when the cookies are done?
The cookies are done when the edges are golden but the centers still look slightly undercooked. They’ll firm up as they cool.
Can I make the dough ahead of time?
Yes, you can make the dough up to 3 days ahead and store it in the refrigerator, or freeze it for up to 3 months.
Why are my cookies tough?
Overmixing the dough after adding the flour can develop too much gluten, resulting in tough cookies. Mix just until the flour is incorporated.
Can I double this recipe?
Yes! This recipe doubles very well. Just make sure you have enough baking sheets and cooling space.
Conclusion
These Easter Chocolate Chip Cookies combine the beloved classic with festive holiday elements, creating a treat that’s perfect for your Easter celebrations. The colorful candy additions bring a playful spring vibe to a timeless favorite. Whether you’re filling Easter baskets, serving them at your holiday gathering, or simply enjoying a sweet treat with your family, these cookies are sure to bring smiles all around. The versatility of the recipe means you can adapt it to your preferences or dietary needs while maintaining the spirit of the holiday. Happy Easter baking!
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Easter Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or stand mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Cookie scoop (optional)
- Spatula
- Airtight container for storage
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins
- 2 cups semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolate eggs like mini eggs
- ½ cup pastel-colored sprinkles optional
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chocolate chips by hand, then gently fold in most of the candy-coated chocolate eggs, reserving some for topping.
- If using sprinkles, fold them in now.
- Cover and refrigerate dough for 30 minutes (optional but helps prevent spreading).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Press a few reserved candy eggs onto the top of each cookie dough ball.
- Bake for 10-12 minutes until edges are lightly golden but centers still look slightly undercooked.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.