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.