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Easter Chocolate Chip Cookies

Easter Chocolate Chip Cookies

These soft and chewy Easter Chocolate Chip Cookies are bursting with pastel candy-coated chocolates and melty chocolate chips. Easy to make and perfect for spring parties, Easter baskets, and festive cookie trays.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 3000
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 1/4 cups Easter M&Ms or candy-coated mini eggs plus extra for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Cream butter and sugars in a large mixing bowl until light and fluffy (about 2 minutes).
  3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually mix dry ingredients into the wet mixture just until combined. Don’t overmix.
  6. Fold in chocolate chips and most of the Easter candies, reserving some for topping.
  7. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on baking sheets.
  8. Press a few extra M&Ms or mini eggs on top of each dough ball for a colorful finish.
  9. Bake for 9–11 minutes, or until edges are golden and centers are just set.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough for 30–60 minutes yields thicker, puffier cookies but is optional.
  • Swap in white chocolate chips or chopped mini peanut butter cups for fun variations.
  • To freeze: scoop dough onto a tray, freeze solid, then store in a zip bag for up to 3 months.
  • These cookies ship well — perfect for gifting or Easter care packages.