Get ready to fall in love with Easter Chocolate Chip Cookies—these adorable, pastel-speckled treats bring pure joy to any holiday table! Soft, buttery, and loaded with gooey chocolate chips, crisp white chocolate, and colorful Easter M&Ms, every bite is a bite of spring. Whether you’re baking for a festive brunch, classroom party, or simply treating yourself, there’s something wonderfully special about these cookies. You’ll love how easily they come together and how irresistibly cheerful and delicious they taste!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these Easter Chocolate Chip Cookies comes from a few everyday essentials, along with some holiday flair. Each ingredient has an important job—so don’t skip a thing! Here’s why each one matters:
- All-purpose flour: Provides the sturdy but tender base that gives each cookie the perfect chewy texture.
- Baking soda: Lifts and softens the cookies just enough for that classic bakery-style crumb.
- Salt: Balances all the sweetness and enhances the deep flavors of both chocolates.
- Unsalted butter (softened): Brings rich flavor and keeps the cookies soft inside and slightly crisp at the edges.
- Granulated sugar: Adds sweetness and gives the cookies a subtle crunch.
- Packed light brown sugar: Infuses each cookie with a lovely caramel note and extra chewiness.
- Large eggs: Bind everything together and add richness with every bite.
- Vanilla extract: Delivers warmth and a sense of bakery nostalgia in every mouthful.
- Semi-sweet chocolate chips: Melty, classic chocolate pools—because no cookie is complete without them!
- Pastel-colored M&Ms (Easter-themed): Add festive color and a delightful crunch—these turn ordinary cookies into true Easter delights.
- White chocolate chips: Offer a creamy contrast and a little extra sweetness to every bite.
- Optional sprinkles for decoration: For an extra pop of Easter celebration, sprinkle on some pastel magic!
How to Make Easter Chocolate Chip Cookies
Step 1: Prep That Oven & Pans
The first (and easiest) step is to get your oven preheating to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Line a couple of baking sheets with parchment paper—this makes cleanup a breeze and ensures your Easter Chocolate Chip Cookies won’t stick. Trust me, it’s worth it!
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together your flour, baking soda, and salt. Mixing these separately first guarantees the baking soda is evenly distributed, so your cookies rise just the right amount and each bite is perfectly seasoned.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened butter with both granulated and brown sugars until the mixture is fluffy and pale—this usually takes about two to three minutes with an electric mixer. This step is your secret weapon for cookies that bake up light and tender, but still satisfyingly rich.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, and then stir in that glorious vanilla extract. Adding the eggs separately helps keep the mixture smooth, and that vanilla is key to infusing these Easter Chocolate Chip Cookies with irresistible flavor.
Step 5: Mix Wet & Dry Ingredients
Gradually add your dry flour mixture to the wet ingredients, mixing just until everything comes together. Don’t overmix—this keeps your cookies soft and prevents them from getting tough. Remember, a few streaks of flour are totally fine at this point!
Step 6: Fold in the Good Stuff
Using a spatula, gently fold in the semi-sweet chocolate chips, white chocolate chips, and those pastel M&Ms. The dough will look like a celebration! Every scoop will promise a bite of gooey chocolate and crunchy candy shell.
Step 7: Scoop, Decorate, and Bake
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving about 2 inches between each one. Press a few extra M&Ms or pastel sprinkles on top for maximum holiday cuteness. Bake for 10–12 minutes, just until the edges are turning golden but the centers still look soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes (they’ll firm up as they rest!), then transfer them to a wire rack to cool completely… or dig in while they’re still warm and gooey!
How to Serve Easter Chocolate Chip Cookies
Garnishes
For extra pizzazz, sprinkle your Easter Chocolate Chip Cookies with colorful pastel sprinkles or a little edible glitter right after baking. If you’re feeling creative, a drizzle of melted white chocolate can take them over the top—just let them set for a few minutes before serving.
Side Dishes
These cookies pair beautifully with cold milk, a cozy mug of hot chocolate, or even your favorite tea. For an Easter brunch, serve them alongside fresh fruit, yogurt parfaits, or a platter of sweet breads to round out the dessert table.
Creative Ways to Present
Pack your cookies in a pastel tin or a clear cello bag with a satin ribbon for a ready-to-go Easter treat. For a party, stack them high on a cake stand or create an edible “cookie nest” on a bed of paper grass. You can even push them onto popsicle sticks for Easter cookie pops—kids will absolutely love it!
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck your Easter Chocolate Chip Cookies into an airtight container and keep them at room temperature. They’ll stay soft and fresh for up to five days—though let’s be honest, they’ll never last that long!
Freezing
Want to plan ahead? Freeze shaped (but unbaked) dough balls on a tray until firm, then transfer to a zip-top bag and stash them in the freezer for up to two months. You can also freeze baked cookies—just layer with parchment to prevent sticking. Thaw at room temperature when you’re ready for an instant treat.
Reheating
If you love cookies warm and melty, just pop one in the microwave for about 10 seconds, or reheat a small batch in a 300°F oven for three to five minutes. They’ll taste like they just came out of the oven!
FAQs
Can I use different types of M&Ms or chocolate?
Absolutely! While Easter-themed pastel M&Ms look the most festive, any color or variety (like peanut butter or caramel) will work. Mix and match with your favorite chocolate chip flavors, too.
What if I don’t have parchment paper?
No worries—just lightly grease your baking sheets or use a silicone baking mat. The cookies might spread a touch more, but they’ll still taste amazing.
Why do my cookies sometimes turn out flat?
Common culprits are overly soft butter or not enough flour. For puffy cookies, be sure to measure your ingredients accurately and refrigerate the dough briefly if your kitchen is warm.
Can I make the dough ahead of time?
Absolutely! In fact, chilling the dough for up to 48 hours makes the flavors even richer. You can even freeze balls of dough and bake straight from the freezer—just add another minute or two to the baking time.
How do I keep the cookies chewy?
Take them out of the oven when the edges are golden but the centers look slightly underbaked. They’ll set as they cool and stay perfectly soft and chewy for days!
Final Thoughts
Nothing says “spring celebration” quite like a batch of homemade Easter Chocolate Chip Cookies. Whether you’re sharing with family, surprising a friend, or treating yourself, these sweet, colorful cookies promise to bring smiles all around. Happy baking, and may your Easter be as delightful as each bite!
Print
Easter Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Easter Chocolate Chip Cookies are a delightful treat perfect for the spring season. Packed with chocolate chips, pastel M&M’s, and a hint of vanilla, these cookies are sure to be a hit at any Easter gathering.
Ingredients
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 packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup pastel-colored M&M’s (Easter-themed)
- ½ cup white chocolate chips
- Optional sprinkles for decoration
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips, white chocolate chips, and M&M’s.
- Scoop and bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press extra M&M’s or sprinkles on top of each dough ball.
- Bake: Bake for 10–12 minutes or until golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra festive cookies, use pastel sprinkles or swap in mini Cadbury eggs.
- To make ahead, chill dough for up to 48 hours or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
