Easter Chocolate Chip Cookies

Celebrate Easter with these delicious and festive Easter chocolate chip cookies! These Easter cookies are soft and loaded with chocolate!

Easter is just around the corner, and that means it’s time to start thinking about delicious holiday treats! If you’re looking for a festive cookie recipe that will impress your friends and family, look no further than this Easter Chocolate Chip Cookies Recipe.

These cookies are perfectly soft and chewy, and they’re studded with chocolate chips and pastel M&M’s for an extra special treat. Best of all, they’re incredibly easy to make.

Enjoy this delicious recipe for Easter cookies. Happy Easter!

Why You Will LOVE These Easter Chocolate Chip Cookies

These soft cookies are the perfect Easter dessert, here is why:

• Super fun Easter M&Ms in the cookies and on top!
• Made with the best chocolate chip cookie dough
• Soft sugar cookies
• Irresistible buttery vanilla flavor
• Loaded with chocolate
• Kids will love helping to make them.
• Delicious and fun Easter cookies.
• This recipe can easily be doubled.

Easter Cookie Recipe Variations

This recipe is easy to modify for different tastes and occasions. Try some of these ideas.

• Omit the chocolate chips entirely and use more M&Ms.
• Omit the M&M’s and use Mini chocolate eggs instead.
• Swap the M&M’s for Easter sprinkles.
• Use different M&M’s to modify for other holidays.
• Use white chocolate chips instead of semi-sweet chocolate chips.

Tips for Best Results

• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• Do not over mix your cookie dough or the cookies will be dense.
• Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
• Add more chocolate chips and M&M’s to your dough balls before chilling for a better appearance.
• Make sure you chill the dough well, so they don’t spread a lot while baking.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. They are ready when the sides just start to get a little golden.

Why did my cookies spread so much?

My kids actually prefer ultra thin and crispy chocolate chips but if you want to avoid what most people think of as a chocolate chip fail, here are some mistakes to avoid:

• Not chilling your dough before baking.
• Placing the cookie dough on a hot cookie sheet from the previous batch.
• Not measuring your ingredients accurately.
• Using inactive baking soda.
• Too much butter.
• Not enough flour.

If you do happen to like less fluffy chocolate chip cookies you can reduce the flour in the recipe on purpose down to a a cup and a quarter, along with the butter down to half a cup.

Why didn’t my cookies spread?

This usually comes down to not taking the time to accurately measure the ingredients. In particular this is usually caused by:

• Too much flour.
• Reducing the sugar.
• Oven not hot enough.

Swapping in baking powder for baking soda can also cause this.

How to Store Chocolate Chip Cookies

Store at room temperature in an airtight container for up to one week.

You can also freeze the cookie dough balls for up to 3 months in freezer bags. Bake from frozen, according to the recipe’s instructions; just add a few minutes to the bake time.

You can also cover the dough balls and store in the fridge for up to 2 days before baking.

Equipment Needed for Baking Cookies

Electric Mixer – Use either a handheld mixer or a stand mixer.

Glass Mixing Bowls – For combining the dry ingredients.

Baking sheets – These cookies don’t spread much but you still want room so use some large baking sheets.

Parchment paper – Use either parchment paper or a silicone baking mat.

Cooling rack – For cooling off the cookies.

About the Ingredients for Easter Chocolate Chip Cookies

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking soda – Helps make the cookies rise without getting cakey. Ensure that the baking soda is fresh so it doesn’t affect the flavour of the cookies, and so it can do it’s job properly. Old baking soda may not give the cookies enough lift. Do not substitute with baking powder unless you want a more cakey textured cookie.

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – We are sweetening the cookies with white granulated sugar and brown sugar. You can go all brown sugar if you like, but a blend of the two really gives the perfect amount of sweetness and moisture. Do not go all white sugar, it won’t taste right.

Egg – Bring the egg to room temperature before starting.

Salt – Makes all the other ingredients really shine.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Chocolate chips – Semi-sweet chocolate chips are the standard but you can also use dark chocolate or milk chocolate depending on how much sweetness you are looking for,

M&M’s – I got mine at Bulk Barn here in Canada but you should be able to find them all over during the easter season. You can also substitute with mini eggs.

Looking for More Easy Easter Dessert Recipes?

Check out more fun and easy Easter desserts!

Delicious and fun Easter bunny cinnamon rolls made with canned cinnamon rolls. This easy recipe can be made in a jiffy for Easter brunch!

Here is a yummy recipe for Carrot Cake Roll with Cream Cheese Filling with a moist and tender crumb. It’s the perfect dessert for Easter!

Mini Egg Rice Krispie Treats are a really easy twist on the classic rice cereal treats that make for a yummy Easter dessert for kids.

How to Make Easter Chocolate Chip Cookies

Yields: 24 Cookies | Prep Time: 10 minutes | Cook Time: 12 minutes | Chill Time: 30 minutes

Ingredients:

• 3/4 cup unsalted butter, room temperature
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pastel M&M’s

Directions:

Line a dish with parchment paper for chilling the dough balls and set aside.

Cream together the butter and sugars with an electric mixer, then beat in the egg and vanilla until smooth and well combined.

Sift flour, baking powder and salt into a large fowl. Slowly mix into the wet ingredients.

Fold in the chocolate chips and M&M’s until just combined.

Roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place onto the prepared dish. Press additional chocolate or M&M’s on top if desired.

Cover the dish with the cookie dough balls with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Line a large baking sheet with parchment paper, and transfer the dough balls onto the baking sheet, about 2 inches apart.

Bake for 10-12 minutes, until the cookies are just barely golden brown around the edges. Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.