Description
Celebrate Easter with these delightful Easter Chocolate Chip Cookies! Soft and chewy, packed with chocolate chips, M&M’s, and festive pastel sprinkles, these cookies are perfect for the holiday season.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1 cup pastel-colored M&M’s or candy-coated chocolate eggs
- ½ cup white chocolate chips (optional)
- Pastel sprinkles (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Add the eggs and vanilla extract, beat until well combined.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just incorporated.
- Add Mix-Ins: Fold in the semi-sweet chocolate chips, pastel M&M’s, and white chocolate chips if using.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, space 2 inches apart. Press extra M&M’s or sprinkles on top. Bake for 9–11 minutes until edges are golden.
- Cool and Serve: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To make ahead, chill the dough for up to 48 hours or freeze for later use.
- Swap in mini candy eggs or chopped Easter candy for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
