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The Best Easter Chocolate Chip Cookies

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These Easter chocolate chip cookies are soft, chewy, and packed with pastel-colored candy and chocolate chips. They’re the perfect treat for your Easter celebration, blending the classic taste of a chocolate chip cookie with festive colors and a hint of springtime sweetness.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup pastel-colored candy-coated chocolates (like M&M’s)

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Mix wet ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Add mix-ins: Fold in the chocolate chips and pastel candy-coated chocolates.
  5. Shape cookies: Scoop 1 1/2 tablespoons of dough for each cookie, rolling them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
  6. Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  7. 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 a more festive look, press a few extra pastel chocolates into the tops of the cookies before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Find it online: https://recipe.newsvks.com/the-best-easter-chocolate-chip-cookies/