Easter Chocolate Chip Cookies
These soft and chewy Easter chocolate chip cookies are the perfect homemade treat! Packed with semi-sweet chocolate chips, pastel-colored candies, and a hint of vanilla, they make a festive addition to your holiday table. Whether you're looking for easy dinner recipes, quick dinner ideas, or a sweet treat after a high-protein recipes dinner, these cookies fit right in! Enjoy the delicious balance of flavors in this fine dining recipe that’s great for Easter celebrations
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.