Description
Celebrate Easter with these festive Easter Chocolate Chip Cookies, bursting with semi-sweet chocolate chips, colorful candy-coated chocolates, and optional sprinkles. Soft, chewy, and perfectly sweet, these cookies are ideal for holiday baskets and spring gatherings.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolates (like Easter M&M’s)
- ¼ cup sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which could make cookies tough.
- Fold in Chocolate and Candies: Gently fold in the semi-sweet chocolate chips, pastel-colored candy-coated chocolates, and sprinkles if using, distributing them evenly throughout the dough.
- Scoop and Space Dough: Using a tablespoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Press a few extra candies on top of the dough balls for a festive look.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers appear just set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, helping them set and preventing sogginess.
Notes
- Chilling the dough for 30 minutes before baking yields thicker cookies.
- Swap pastel candy-coated chocolates with mini chocolate eggs or white chocolate chips for a delicious variation.
- These cookies are perfect for Easter baskets or springtime parties.
