Description
Celebrate spring with these soft and chewy Easter chocolate chip cookies! Loaded with pastel candies and melty chocolate chips, they’re perfect for Easter baskets, parties, or a sweet treat any time of the season.
Ingredients
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup brown sugar, packed
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2 large eggs
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2 teaspoons vanilla extract
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1 1/2 cups chocolate chips (semi-sweet or milk)
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1 cup pastel-colored chocolate candies (like M&Ms or candy-coated eggs)
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Optional: 1/4 cup sprinkles for extra Easter fun
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Gradually mix the dry ingredients into the wet until a soft dough forms.
Fold in chocolate chips and pastel candies (save a few for topping).
Scoop dough onto the prepared baking sheet, spacing 2 inches apart.
Press a few extra candies on top of each dough ball and sprinkle with sprinkles if using.
Bake for 10–12 minutes or until edges are lightly golden.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra softness, slightly underbake and let cookies finish setting on the tray.
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Use Easter-themed cookie cutters for fun shapes if flattening the dough.
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Store in an airtight container for up to 5 days.
