Get ready for the most festive cookies of the season! These Easter Chocolate Chip Cookies combine everything you love about classic chocolate chip cookies with colorful Easter candies and sprinkles. One bite of these soft, chewy cookies studded with melty chocolate and springtime colors will instantly put you in a celebratory mood. Trust me, they disappear from the dessert table faster than you can say “Easter bunny!”
Why You’ll Love This Easter Chocolate Chip Cookie Recipe
- Holiday Spirit: These cookies instantly bring Easter vibes to any gathering with their festive pastel colors and fun candy additions.
- Crowd-Pleaser: The familiar chocolate chip cookie base means everyone will love them, while the Easter additions make them special.
- Make-Ahead Friendly: You can prepare the dough ahead of time and refrigerate or freeze it for fresh-baked cookies whenever needed during the busy holiday season.
- Kid-Friendly Activity: Little helpers will love adding the colorful Easter candies and sprinkles, creating an opportunity for family bonding.
Ingredients for Easter Chocolate Chip Cookies
All you need for these Easter Chocolate Chip Cookies, and about 30 minutes of active time! Here’s what to gather:
- Butter: Creates that rich, tender cookie texture we all love. Use at room temperature for proper creaming.
- Brown sugar: Adds moisture and caramel-like depth that makes cookies irresistible and keeps them soft.
- Granulated sugar: Provides sweetness and helps create slightly crisp edges while assisting in the creaming process.
- Eggs: Act as binders to hold everything together while contributing structure and richness.
- Vanilla extract: Enhances all the other flavors in the cookie. Use pure vanilla for best results.
- All-purpose flour: Provides structure without overmeasuring to avoid dry cookies.
- Baking soda: Helps cookies rise slightly and develop perfect texture. Ensure it’s fresh.
- Salt: Balances sweetness and enhances flavors. Even this small amount makes a big difference.
- Chocolate chips: Create melty pockets of chocolate throughout the cookies. Use semi-sweet, milk, or dark based on preference.
- Easter candy-coated chocolates: Add festive spring colors and extra chocolate flavor. Look for pastel M&Ms or similar candies.
- Easter sprinkles: Bring additional holiday cheer with colorful shapes and pastels.
Note: The ingredients with measurements will be right under the article in the recipe card.
How to Make Easter Chocolate Chip Cookies
Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Set out butter to soften if needed. While waiting, prepare your Easter add-ins by separating any specific colors you want to use and measuring out your sprinkles.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. The mixture should lighten in color and appear somewhat fluffy. This process incorporates air into the dough, crucial for good texture.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract until well combined. Make sure each egg is fully incorporated before adding the next for the smoothest batter.
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix! Stop mixing when the flour is mostly incorporated to prevent tough cookies.
Step 5: Fold in Chocolate and Easter Goodies
Using a spatula, gently fold in chocolate chips, Easter candy-coated chocolates, and about two-thirds of your sprinkles. Save some sprinkles for topping the cookies before baking. This careful handling ensures perfect texture – not too dense and not too cakey.
Step 6: Bake to Perfection
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, keeping them about 2 inches apart. Slightly press additional Easter candies and reserved sprinkles on top of each dough ball. Bake for 9-11 minutes until the edges are just turning golden but the centers still look slightly underdone. This is the secret to soft, chewy cookies!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will be very soft when first removed from the oven but will firm up as they cool.
Easter Cookie Variations
Want to customize your Easter cookies? Try these festive variations:
- White Chocolate Wonder: Swap regular chocolate chips for white chocolate and add some chopped dried apricots.
- Coconut Nest Cookies: Mix in 1/2 cup shredded coconut and shape the dough to create “nests” for egg-shaped candies.
- Easter Bunny Cookies: Add 1/2 cup finely shredded carrots to the dough for a hint of sweetness.
- Pastel Swirl: Divide dough into portions, tint each with different pastel food colors, then swirl together.
Pro Tips for Making Easter Chocolate Chip Cookies
- Candy Selection: Choose candy-coated chocolates rather than chocolate eggs with soft centers, as those tend to melt too much.
- Strategic Placement: Reserve some Easter candies and sprinkles to press into the tops of the cookie dough just before baking so they’ll be more visible.
- Temperature Matters: Room temperature butter and eggs blend more smoothly for better texture and more even baking.
- Don’t Overbake: Remove cookies when the edges are set but centers still look slightly underdone so they’ll stay soft and chewy.
How to Serve Easter Chocolate Chip Cookies
Easter Basket Treats
Tuck individual cookies into cellophane bags tied with pastel ribbons and place them in Easter baskets for personalized treats.
Holiday Dessert Table
Arrange cookies on a tiered stand decorated with Easter elements like small eggs, artificial grass, or spring flowers for a beautiful centerpiece.
Cookie and Milk Bar
Set up a special Easter cookie and milk bar with these cookies as the star. Include flavored milks in pastel colors in small bottles with decorative straws.
Make Ahead and Storage
Preparing in Advance
Make the cookie dough up to 3 days ahead and refrigerate it well-wrapped. When ready to bake, let it sit at room temperature for 20-30 minutes. Alternatively, portion the dough into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
Storing Baked Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezing Options
Baked cookies freeze beautifully for up to 2 months. Place in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature for about 1 hour.
Freshening Tips
To revive cookies that have been stored for a few days, warm them in the microwave for 8-10 seconds to remelt the chocolate slightly.
FAQs About Easter Chocolate Chip Cookies
Can I use regular M&Ms instead of Easter-colored ones?
Absolutely! While Easter-colored candy gives these cookies their holiday appeal, regular M&Ms work perfectly. You can compensate with more spring-colored sprinkles or pastel sugar decorations to maintain the Easter theme.
Why did my Easter candies crack or melt too much during baking?
Try pressing the candies into the cookie dough balls right before baking rather than mixing all of them into the dough. Another trick is to press them into the tops of the cookies immediately after removing from the oven while still soft.
How can I make these cookies even more festive for Easter?
Use an egg-shaped cookie cutter instead of making rounds. After making your dough, chill it thoroughly, roll it out to about 1/4-inch thickness, and cut with an egg-shaped cutter. You can also decorate cooled cookies with simple pastel icing.
Can I make these cookies gluten-free?
Yes, substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. The cookies may spread differently, so chill the dough for 30 minutes before baking. Verify that all other ingredients, especially candies and sprinkles, are also gluten-free.
Enjoying Your Easter Chocolate Chip Cookies
These Easter Chocolate Chip Cookies bring together the comfort of a classic cookie with the joy and color of spring. They’re simple enough for baking beginners but festive enough to impress at any Easter gathering. If you love this recipe, you might also enjoy our Mini Chocolate Chip Cookies for another fun twist on the classic favorite. Whether you’re baking with children, preparing for an Easter celebration, or simply bringing some seasonal cheer to your cookie jar, these treats are sure to become a beloved part of your holiday traditions.
Print
Easter Chocolate Chip Cookies Recipe
- Total Time: 35 minutes (includes cooling time)
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Easter Chocolate Chip Cookies combine a classic chewy chocolate chip cookie base with festive pastel candy-coated chocolates and Easter sprinkles. Perfect for holiday celebrations, Easter baskets, or bringing spring cheer to your cookie jar!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup Easter candy-coated chocolates (like pastel M&Ms)
- 1/3 cup Easter sprinkles, divided
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
- Fold in chocolate chips, candy-coated chocolates, and 2/3 of the sprinkles, reserving the rest for topping.
- Drop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart. Press additional candies and reserved sprinkles on top.
- Bake for 9-11 minutes until edges are golden but centers still look slightly underdone.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- For best results, use room temperature butter and eggs.
- Don’t overbake these cookies – they should look slightly underdone in the center when you remove them from the oven.
- Try to find candy-coated chocolates in spring colors for the most festive appearance.
- Store in an airtight container for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 16g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg