I love making these Easter Chocolate Chip Cookies because they feel festive, colorful, and comforting at the same time. I get soft, chewy centers, lightly crisp edges, and pops of chocolate and candy in every bite. These cookies are perfect for spring gatherings, Easter baskets, or just a cozy baking day at home.
Why You’ll Love This Recipe
I love this recipe because it is easy to make and doesn’t require any fancy tools. I like how the dough comes together quickly, and the cookies bake evenly every time. I also enjoy how customizable they are, since I can add extra chocolate or colorful Easter candies to match the occasion. Most of all, I appreciate that these cookies stay soft for days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1 cup Easter candy-coated chocolates or pastel M&M-style candies
Directions
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper. I cream the butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. I then add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add the dry ingredients to the wet mixture and mix just until combined. I fold in the chocolate chips and Easter candies, making sure they are evenly distributed.
I scoop the dough onto the prepared baking sheets, leaving space between each cookie. I bake them for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 24 cookies from this recipe.
Preparation time is around 15 minutes.
Baking time is 10 to 12 minutes per batch.
Total time is approximately 30 minutes.
Variations
I like swapping half of the chocolate chips for white chocolate chips for a sweeter flavor. Sometimes I add a handful of chopped mini eggs for extra crunch. If I want a richer cookie, I mix in a few tablespoons of cocoa powder with the flour. For a softer cookie, I slightly underbake them and let them finish setting on the tray.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to 2 months. When I reheat, I warm a cookie in the microwave for about 10 seconds to bring back that fresh-baked softness.
FAQs
Can I Make The Dough Ahead Of Time?
I often prepare the dough up to 24 hours in advance and keep it covered in the refrigerator until I’m ready to bake.
Can I Freeze The Cookie Dough?
I like freezing the dough balls on a tray, then storing them in a freezer bag for up to 2 months.
How Do I Keep The Cookies Soft?
I make sure not to overbake them and store them in an airtight container once cooled.
Can I Use Salted Butter Instead?
I can use salted butter, but I reduce the added salt by half to balance the flavor.
Can I Use Different Easter Candies?
I enjoy using any pastel or chocolate Easter candies that hold their shape while baking.
Conclusion
I keep coming back to these Easter Chocolate Chip Cookies because they are festive, simple, and always a hit. I love how easy they are to customize and how they bring a little extra color and joy to my baking. This is one recipe I enjoy making every spring and sharing with family and friends.
These Easter Chocolate Chip Cookies are soft, chewy, and full of colorful chocolate candies, making them a festive and easy treat perfect for spring gatherings or Easter celebrations.
Total Time:30 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1 cup Easter candy-coated chocolates or pastel M&M-style candies
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in chocolate chips and Easter candies until evenly distributed.
Scoop dough onto prepared baking sheets, spacing cookies a few inches apart.
Bake for 10–12 minutes, until edges are golden and centers are still soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Swap half the chocolate chips for white chocolate for a sweeter cookie.
Add chopped mini eggs for extra crunch.
Mix in a few tablespoons of cocoa powder for a richer cookie.
Slightly underbake for an extra soft texture.
Use salted butter by reducing the added salt by half.
