There’s something about Easter that just calls for a little extra sweetness. And what better way to celebrate than with a batch of warm, gooey Easter Chocolate Chip Cookies? These aren’t just any cookies—they’re soft, chewy, and loaded with melty chocolate chips and pastel-colored candies for that festive touch. Whether you’re making them for an Easter gathering, a fun baking session with the kids, or just because you deserve a treat, these cookies are the perfect pick. Trust me, you’re going to love them.
Why You’ll Love Easter Chocolate Chip Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a festive brunch, sharing with friends, or sneaking a cookie (or three) just for yourself, these cookies bring joy to every bite.
Is this Easter Chocolate Chip Cookie recipe for you? Let’s see. Easter Chocolate Chip Cookies are…
- Perfectly Chewy – Soft in the center with slightly crisp edges for the ultimate texture.
- Loaded with Chocolate – A dreamy combination of semi-sweet, white chocolate, and pastel candies.
- Festive and Fun – The pastel M&M’s make them a showstopper on any Easter dessert table.
- Easy to Make – No complicated steps, just classic cookie magic.
- Great for Gifting – Wrap them up in a cute box for a homemade Easter treat.
Ingredients in Easter Chocolate Chip Cookies
Here’s the magic of these cookies—they use classic baking ingredients, but the results are pure bliss. Let’s break it down:
All-Purpose Flour: The base of these cookies, providing the perfect structure and chewiness.
Baking Soda: The key to that irresistible rise and soft texture.
Salt: Just a pinch to balance the sweetness and enhance the flavors.
Unsalted Butter: For rich, buttery goodness in every bite. Softened to blend seamlessly into the dough.
Brown Sugar: Adds a deep caramel-like flavor and makes the cookies extra chewy.
Granulated Sugar: Gives the cookies a slight crispness on the edges while keeping them sweet.
Eggs: The binding agent that keeps everything together and creates that tender crumb.
Vanilla Extract: A must for that warm, cozy bakery-style flavor.
Semi-Sweet Chocolate Chips: The melty, chocolatey pockets that make each bite amazing.
Pastel-Colored Chocolate Candies: Adds a pop of color and a fun Easter touch.
White Chocolate Chips (Optional): A creamy contrast that takes these cookies to the next level.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven
Start by preheating your oven to 350°F. This ensures even baking and that perfect golden finish.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent evenly.
Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key to getting that perfect texture.
Add the Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. The dough should be smooth and creamy at this stage.
Incorporate the Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
Fold in the Chocolate and Candies
Gently stir in the semi-sweet chocolate chips, pastel-colored candies, and white chocolate chips (if using). Distribute them evenly throughout the dough.
Scoop and Bake
Drop spoonfuls of dough onto a lined baking sheet, spacing them a couple of inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then, dig in and enjoy!
Nutrition Information (Per Serving)
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
How to Serve Easter Chocolate Chip Cookies?
Milk & Cookies: The classic combo never fails—serve warm with a glass of milk.
Ice Cream Sandwiches: Place a scoop of vanilla or chocolate ice cream between two cookies for an indulgent treat.
Crumbled on Desserts: Sprinkle crumbled cookies over ice cream or yogurt for a sweet crunch.
Gift-Worthy Bites: Package them in cute Easter-themed boxes for a thoughtful homemade gift.
Additional Tips
Prep Ahead: Make the dough in advance and refrigerate for up to 48 hours. This enhances the flavors!
Customize It: Swap out the pastel candies for peanut butter chips, dark chocolate chunks, or crushed nuts.
Storage Tips: Keep cookies in an airtight container at room temperature for up to a week.
Freeze for Later: Freeze unbaked dough balls and bake fresh whenever you crave warm cookies.
Tips & Variations
- Chill the Dough – If you have time, refrigerate the dough for 30 minutes before baking. It results in thicker cookies with an even better texture.
- Use Room Temp Ingredients – Let your butter and eggs come to room temperature for easier mixing and better incorporation.
- Add a Sprinkle of Sea Salt – A light dusting of flaky sea salt before baking enhances the chocolate flavor.
Easter just got a whole lot sweeter with these cookies. Whether you’re making them for an egg hunt, a springtime party, or just to enjoy at home, they’re guaranteed to bring smiles all around. Now, grab your apron and let’s get baking!
Easter Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup pastel-colored chocolate candies such as M&M’s
- ½ cup white chocolate chips optional
Instructions
- Preheat your 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 bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips, pastel-colored chocolate candies, and white chocolate chips (if using).
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra festive cookies, press a few pastel candies on top before baking.
- Store in an airtight container for up to 5 days.
- These cookies freeze well for up to 3 months.
