Easter Chocolate Chip Cookies Recipe
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.