Easter Chocolate Chip Cookies
These Easter Chocolate Chip Cookies take the timeless classic we all know and love and dress it up for spring celebrations. With pastel candy-coated chocolate eggs and optional festive sprinkles, they become a holiday-worthy delight while maintaining that homemade comfort.
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.
Notes
For the best texture, don't overbake. The cookies should look slightly underdone in the centers when removed from the oven. They'll continue cooking as they cool on the hot baking sheet.