Easter Chocolate Chip Cookies Recipe
Easter Chocolate Chip Cookies are the ultimate sweet treat for ushering in springtime celebrations! Imagine classic chocolate chip cookies made even more magical with pastel candy eggs and a shower of colorful sprinkles. These cookies are chewy, buttery, and dotted with chocolate, but they truly shine with their festive, vibrant appearance. Perfect for Easter baskets, dessert tables, or sharing with friends, Easter Chocolate Chip Cookies bring the joy of the season to every bite.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how simple these ingredients are, yet they’re the key to irresistible texture and flavor! Each one plays a role in making Easter Chocolate Chip Cookies feel special, from creating a perfectly chewy base to adding that beautiful pastel pop.
- Unsalted butter (1 cup, softened): Gives cookies richness and melt-in-your-mouth texture—be sure it’s soft for easy creaming.
- Light brown sugar (1 cup, packed): Adds moistness and a subtle caramel flavor that makes every bite lush.
- Granulated sugar (½ cup): Contributes sweetness and a delightful golden edge to each cookie.
- Large eggs (2): Bind everything together and give cookies structure and softness.
- Vanilla extract (2 teaspoons): Brings a warm, welcoming aroma that enhances the overall flavor.
- All-purpose flour (2½ cups): Provides the perfect base for crisp edges and chewy centers.
- Baking soda (1 teaspoon): Helps the cookies spread just the right amount for that classic look.
- Baking powder (½ teaspoon): Gives a little extra lift, ensuring a tender bite.
- Salt (½ teaspoon): Enhances all the sweet flavors and keeps cookies from tasting flat.
- Semi-sweet chocolate chips (1½ cups): Classic chocolate chip goodness in every bite—feel free to mix in milk or white chocolate, too!
- Pastel-colored candy-coated chocolate eggs (1 cup, chopped): Adds color, crunch, and a seasonal touch that makes these Easter-ready.
- Pastel-colored sprinkles (½ cup): Makes the cookies sparkle and festive, practically inviting you to celebrate.
How to Make Easter Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Get ready for baking by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for an easy clean-up and to keep your Easter Chocolate Chip Cookies from sticking or spreading too much. This little step guarantees perfectly shaped cookies every time.
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is fluffy and pale—think of it as the secret to that irresistible chewy texture!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This brings a comforting aroma and lovely golden color to your dough, plus it ensures your Easter Chocolate Chip Cookies have just the right amount of richness.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This quick blend helps everything rise and bake evenly, resulting in cookies with crisp edges and soft centers.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, beating or stirring until just combined. Don’t overmix—stop as soon as you see the last bit of flour disappear to keep your cookies soft and tender.
Step 6: Fold in Chocolate Chips, Candy Eggs, and Sprinkles
Gently fold in the semi-sweet chocolate chips, roughly chopped pastel-colored candy eggs, and pastel sprinkles. This is when Easter magic happens—every scoop of dough will be bursting with color and chocolate.
Step 7: Shape and Bake
Scoop out rounded tablespoon-sized portions of dough and place them on your prepared baking sheets, leaving about 2 inches between each cookie (they’ll spread as they bake). Bake for 10–12 minutes, just until the edges are golden and the centers look set—don’t overbake for extra chewy cookies!
Step 8: Cool and Decorate
Let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For extra festivity, press a few candy eggs and sprinkles on top while they’re still warm.
How to Serve Easter Chocolate Chip Cookies
Garnishes
For the most eye-catching presentation, sprinkle extra pastel sprinkles or a few whole candy eggs onto the cookies right after they come out of the oven. Not only do these garnishes boost the charm, they also offer a satisfying crunch that contrasts with the chewy cookies.
Side Dishes
A chilled glass of milk or a mug of creamy hot chocolate is the timeless companion to these Easter Chocolate Chip Cookies. For a springtime brunch, serve them with fresh strawberries or a fruit salad for a delightful pop of brightness—the perfect way to round out your holiday treat table.
Creative Ways to Present
Dress up your Easter dessert spread by piling these cookies high on a pastel cake stand. For gifts, wrap a half-dozen in cellophane bags tied with ribbon, or nestle a few in Easter baskets between paper grass and chocolate bunnies. Arrange them on a platter surrounded by dyed eggs for the cutest cookie centerpiece ever!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Easter Chocolate Chip Cookies fresh and chewy by storing them in an airtight container at room temperature for up to five days. Slip in a slice of bread to help maintain their softness—just replace the bread if it gets hard.
Freezing
These cookies freeze beautifully! You can freeze baked cookies, separated by parchment, in a zip-top bag for up to two months. Or freeze unbaked dough balls for fresh cookies on demand—just add an extra minute or two to the bake time.
Reheating
To recrisp and warm your cookies, pop them in a 300°F oven for about 3–5 minutes. You can also microwave for 10–15 seconds for quick, gooey deliciousness—perfect for recreating that just-baked taste.
FAQs
Can I swap the semi-sweet chocolate chips for something else?
Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips for a twist on your Easter Chocolate Chip Cookies. The base recipe is flexible, and mixing up the chocolate can keep things exciting and new for your family and friends.
How do I make sure my cookies come out chewy and not dry?
The key is not to overbake—pull them from the oven right when the edges turn golden, even if the centers look slightly soft. Letting them finish setting on the baking sheet and then cooling on a rack helps lock in that perfectly chewy texture.
Can I make the dough ahead of time?
Definitely! Make the dough up to two days in advance and keep it tightly covered in the refrigerator. Chilling the dough can even boost the flavor, so plan ahead if you want extra-rich Easter Chocolate Chip Cookies.
Are these cookies safe for nut allergies?
The recipe itself doesn’t contain nuts, but always check the labels of your candy eggs and chocolate chips. If cross-contamination is a concern, look for allergy-friendly brands to make these treats as inclusive as possible.
How do I get the festive look just like the photos?
Save a handful of candy eggs and pastel sprinkles, and gently press them onto the tops of the cookies right after baking. This simple step guarantees that every Easter Chocolate Chip Cookie looks picture-perfect and ready for the holiday table!
Final Thoughts
Nothing brings spring cheer like a platter of freshly baked Easter Chocolate Chip Cookies—chewy, colorful, and completely irresistible. Bake a batch, share them with loved ones, or tuck a few extras into your Easter baskets. Happy baking, and may your cookie jar never be empty!
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 holiday season. Packed with semi-sweet chocolate chips, candy-coated chocolate eggs, and colorful sprinkles, these cookies are a festive addition to any Easter gathering.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Additional Mix-ins:
- 1½ cups semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolate eggs, roughly chopped
- ½ cup pastel-colored sprinkles
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mix-ins: Fold in the chocolate chips, chopped candy-coated chocolate eggs, and sprinkles.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes, or until golden around the edges and set in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute milk chocolate chips or white chocolate chips for the semi-sweet chocolate.
- For a festive look, press a few extra candy eggs and sprinkles on top of the cookies right after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
