Bring a burst of color and joy to your spring celebrations with these Easter Chocolate Chip Cookies, a delightful twist on a timeless favorite! Imagine buttery, golden cookies studded with melty chocolate chips, whimsical pastel candy eggs, and just a kiss of creamy white chocolate, all topped off with a shower of festive sprinkles. These cookies don’t just taste incredible—they look like edible Easter magic, making them perfect for gifting, sharing at a family brunch, or brightening up your dessert table. Let’s dive into a recipe that’s sure to earn a permanent spot in your holiday traditions!
Ingredients You’ll Need
Baking Easter Chocolate Chip Cookies is a true exercise in joyful simplicity. Each ingredient brings something special to the mix, from softness and sweetness to those irresistible bursts of chocolate and color. Here’s why you’ll love every component:
- All-purpose flour: The backbone of the recipe, giving these cookies structure and just the right amount of chew.
- Baking soda: Gives the cookies a gentle lift and that classic light texture.
- Salt: Enhances all the sweet flavors and keeps the cookies from tasting flat.
- Unsalted butter (softened): Delivers rich, buttery flavor and tender texture—use room temperature butter for best results!
- Brown sugar (packed): Adds moisture and a deep, caramel-like sweetness that makes every bite extra satisfying.
- Granulated sugar: Balances the brown sugar with a lighter sweetness and helps create those crispy cookie edges.
- Large egg: Binds everything together and gives the cookies structure.
- Large egg yolk: Boosts the richness and ensures a fabulously soft center.
- Vanilla extract: Rounds out all the flavors with a warm, aromatic note.
- Semi-sweet chocolate chips: A classic touch—these melt beautifully and complement the candy eggs.
- Pastel-colored candy-coated chocolate eggs (like Cadbury Mini Eggs, roughly chopped): The star of the show! They add color, crunch, and a festive Easter flair.
- White chocolate chips: For those creamy, sweet pockets that contrast beautifully with both the dark and milk chocolates.
- Pastel sprinkles (optional, for decoration): Turn up the fun with a sprinkle of pastel colors for extra cuteness!
How to Make Easter Chocolate Chip Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper; this not only prevents sticking but also encourages perfectly golden-bottomed cookies. It’s a little detail that makes clean-up a breeze and your cookies look bakery-ready!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Blending these dry ingredients now ensures even distribution throughout your dough later—no streaks of baking soda here!
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with the packed brown sugar and granulated sugar until the mixture is light and fluffy. This step is key: you’re whipping in air that gives your cookies their tender, chewy bite.
Step 4: Add Eggs and Vanilla
Beat in the egg, then the egg yolk, and finally splash in the vanilla extract. This trio brings richness, depth, and that wonderful homemade aroma no one can resist.
Step 5: Combine Wet and Dry
Gradually add the dry flour mixture to your wet ingredients, mixing just until incorporated. You don’t want to overwork the dough—keep it tender!
Step 6: Fold in the Fun
Now for the magic: gently fold in the semi-sweet chocolate chips, chopped pastel candy eggs, and white chocolate chips. The pastel candy bits dot the dough with cheerful colors, and each bite is a little Easter celebration.
Step 7: Scoop and Decorate
Using a cookie scoop or a generous tablespoon, drop dough mounds onto your prepared baking sheets, leaving about 2 inches between each for spreading. For maximum cuteness, gently press a few extra candy eggs or a shower of pastel sprinkles on top of each.
Step 8: Bake and Cool
Bake the cookies for 10 to 12 minutes, just until the edges turn golden while the centers still look slightly soft. This is the secret to truly soft and chewy Easter Chocolate Chip Cookies! Let them cool on the baking sheet for five minutes, then transfer to a wire rack—if you can resist eating them right away.
How to Serve Easter Chocolate Chip Cookies
Garnishes
Go big on festive flair! After they’ve cooled, you can dust your Easter Chocolate Chip Cookies with a few more pastel sprinkles, or even drizzle a little melted white chocolate over the tops for extra pizzazz. The extra bits not only look amazing but add a little crunch and sweetness.
Side Dishes
Pair these cookies with tall glasses of icy cold milk—even oat or almond milk if you like—or tuck them alongside a fruit platter at your holiday brunch spread. They’re also incredible with coffee or hot cocoa for a cozy afternoon treat.
Creative Ways to Present
If you want to really wow friends and family, pile the cookies into a cute Easter basket lined with colorful tissue paper, or arrange them on a spring-themed platter surrounded by faux grass and candy eggs. For gifts, tuck a few cookies into cellophane bags tied with pastel ribbons. Kids and grown-ups will both be charmed!
Make Ahead and Storage
Storing Leftovers
Keep your Easter Chocolate Chip Cookies soft and fresh by placing them in an airtight container at room temperature. A slice of bread in the container can help keep them extra moist for several days, ensuring every cookie is as irresistible as the first.
Freezing
For ultimate convenience, freeze cookie dough balls on a tray until solid, then transfer to a zip-top bag—this lets you bake fresh cookies on demand, even after Easter has passed. Baked cookies can also be frozen; just let them come to room temperature before enjoying.
Reheating
Craving that warm, fresh-out-of-the-oven feel? Pop a cookie or two in the microwave for about ten seconds, and serve warm. If you’re doing a bigger batch, reheat in a low oven (about 300°F) for a few minutes until just softened and fragrant.
FAQs
Can I use different candies in these Easter Chocolate Chip Cookies?
Absolutely! Feel free to substitute other festive chocolate candies or mix-ins according to what you have—think chopped chocolate bars, pastel M&Ms, or even caramel chips for a fun twist.
What makes these cookies so soft and chewy?
A mix of brown sugar, the extra egg yolk, and slightly underbaking the cookies all work together to create that unbeatable soft-chewy texture everyone loves in Easter Chocolate Chip Cookies.
Do I have to chill the dough?
Chilling isn’t necessary for this recipe, but if you like thicker cookies or plan to prepare the dough ahead, a 30-minute chill in the fridge will keep the cookies from spreading too much and intensifies the flavors.
Can I make these cookies gluten-free?
Yes, you can swap in a good-quality 1:1 gluten-free all-purpose flour blend. Just make sure your other ingredients (like the candy eggs) are gluten-free if needed.
How far ahead can I bake Easter Chocolate Chip Cookies?
The cookies stay fresh and delicious for up to five days when stored properly, making them ideal for prepping a day or two before your Easter festivities. Baked cookies can also be frozen for up to three months.
Final Thoughts
Every batch of Easter Chocolate Chip Cookies brings smiles and brightens the table—there’s just something magical about those pastel pops of chocolate in a classic, melt-in-your-mouth cookie. Bake them for your loved ones, pack a few for Easter egg hunts, or save a stash just for yourself. However you serve them, this recipe is sure to be a new springtime favorite. Happy baking!
Print
Easter Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easter Chocolate Chip Cookies are a delightful treat perfect for the holiday season. Soft and chewy with a burst of colorful candy-coated chocolate eggs, they are sure to be a hit at any Easter gathering.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolate eggs (roughly chopped)
- 1/2 cup white chocolate chips
- Pastel sprinkles (optional, for decoration)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream the butter and sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until well combined.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the chocolate chips and chopped candy eggs.
- Bake the cookies: Drop dough onto baking sheets and decorate with sprinkles. Bake for 10-12 minutes until golden. Cool on a wire rack.
Notes
- You can customize these cookies with your favorite Easter candies.
- Cookies stay soft when stored in an airtight container.
- Freeze dough balls for convenient baking later.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
