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
Scale
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
