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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
