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Easter Chocolate Chip Cookies

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These festive Easter chocolate chip cookies are soft, chewy, and packed with semi-sweet chocolate chips and colorful pastel M&M’s. Perfect for the holiday season! #EasterCookies #ChocolateChipCookies #SpringBaking #FestiveTreats #EasterBaking

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup pastel-colored M&M’s or chocolate eggs (optional, for Easter theme)

Instructions

  • Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Mix Dry Ingredients:

    • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Cream the Butter and Sugars:

    • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.
  • Add Eggs and Vanilla:

    • Add the eggs, one at a time, and the vanilla extract, beating well after each addition.
  • Combine Wet and Dry Ingredients:

    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Add Chocolate Chips and Easter Candy:

    • Stir in the semi-sweet chocolate chips and pastel-colored M&M’s or chocolate eggs (if using).
  • Scoop and Bake:

    • Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 9-11 minutes, or until the edges are golden but the centers are still soft.
  • Cool:

    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a more festive touch, you can press a few extra pastel M&M’s or chocolate eggs into the tops of the cookies before baking.
  • Store these cookies in an airtight container for up to a week.

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