Description
These Easter Chocolate Chip Cookies are soft, chewy, and packed with festive pastel candies! Perfect for Easter baskets, parties, and family celebrations.
Ingredients
Scale
Essential Ingredients:
- 1 cup butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (milk, dark, or white)
- 1 cup Easter M&M’s or pastel-colored chocolate candies
Optional Add-Ons:
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup white chocolate chips
- Mini marshmallows for a gooey texture
- Shredded coconut for a tropical twist
Instructions
Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 2: Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
Step 3: Fold in the Chocolate
- Gently fold in chocolate chips and Easter M&M’s, ensuring they are evenly distributed.
Step 4: Bake the Cookies
- Scoop tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for at least 30 minutes before baking for a chewier texture.
- Use room temperature ingredients for a smooth dough.
- Underbake slightly for extra gooey cookies—let them finish cooking on the sheet.
- Store in an airtight container with a slice of bread to keep cookies soft.
- Experiment with mix-ins like sprinkles, crushed cookies, or caramel bits!
- Prep Time: 15 minutes
- Cook Time: 12 minutes