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Easter Chocolate Chip Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

These Easter Chocolate Chip Cookies are soft, chewy, and packed with festive pastel-colored candies and chocolate chips. Perfect for Easter celebrations or springtime treats, they’re easy to make and loved by kids and adults alike!

Ingredients

Units Scale

For the Cookies:

  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175 g) chocolate chips (semi-sweet or milk chocolate)
  • 1 cup (150 g) pastel-colored chocolate candies (such as M&M’s)
  • 1/2 cup (50 g) white chocolate chips or chopped white chocolate (optional)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • Cream the Butter and Sugars:
    • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  • Add Wet Ingredients:
    • Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
  • Mix the Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the Chocolate and Candies:
    • Gently fold in the chocolate chips, pastel-colored candies, and white chocolate chips (if using).
  • Shape the Cookies:
    • Scoop about 1 1/2 tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake:
    • Bake for 10-12 minutes, or until the edges are lightly golden but the centers look slightly soft.
    • Remove from the oven and press a few extra pastel candies onto the tops of the cookies while they’re warm for a festive touch.
  • 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 an even more festive look, add colorful sprinkles to the dough or on top of the cookies before baking.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
  • Use gluten-free flour for a gluten-free option.

Find it online: https://recipe.ukfinda.com/easter-chocolate-chip-cookies.htm