Name: Easter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup (226g) unsalted butter, room temperature; 3/4 cup (150g) brown sugar; 1/2 cup (100g) granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 1/4 cups (280g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup (170g) semi-sweet chocolate chips; 1 cup (150g) candy-coated chocolate eggs (plus extra for topping)

Springtime brings a special kind of joy, and for me, it often comes in the form of freshly baked Easter Chocolate Chip Cookies. These cookies are a whimsical spin on the classic chocolate chip favorite—soft, buttery dough packed with semi-sweet chocolate chips and dotted with pastel-colored candy-coated chocolate eggs. They’re not just delicious, they’re festive and vibrant, perfect for your Easter spread or any springtime gathering.

I came up with this recipe one year when I wanted something a little more playful to share at our annual Easter brunch. I didn’t want just another sugar cookie with sprinkles—I craved that deep, gooey center and rich vanilla flavor you can only get from a thick, chewy chocolate chip cookie. The colorful candy coating on the eggs adds crunch and cheerful color, making these cookies as much fun to look at as they are to eat.

Why You’ll Love These Easter Chocolate Chip Cookies

These cookies are a delightful way to celebrate Easter without going full-on cake or pie. They offer:

A chewy texture with slightly crispy edges—exactly how a good cookie should be.
Classic chocolate chip flavor, but elevated with festive Easter candies.
A make-ahead friendly dough that freezes beautifully.
A fun, kid-friendly baking project.
Guaranteed “oohs” and “aahs” at every Easter table.

Whether you’re baking for a party, an egg hunt, or just a cozy afternoon treat, these cookies bring both flavor and festivity.

What Kind of Chocolate Should I Use in Easter Chocolate Chip Cookies?

You’ve got options when it comes to the chocolate in these cookies, and I say go with what you love. I typically use semi-sweet chocolate chips because they offer that classic cookie shop taste. But if you’re feeling adventurous or want to tweak the sweetness level, you could try milk chocolate for something a bit creamier, or dark chocolate for a more intense cocoa punch.

The star of this cookie, though, is those pastel candy-coated chocolate eggs—often the mini ones you find in stores around Easter. They don’t just bring a festive flair; they add a delightful crunch that plays off the soft cookie dough perfectly.

Options for Substitutions

Don’t worry if you’re short on an ingredient or want to customize. These swaps work great:

Candy Eggs: Use M&M’s pastel mix, chopped chocolate bunnies, or any colorful candy-coated chocolates.
Butter: Swap with vegan butter sticks for a dairy-free version.
Flour: Use a 1:1 gluten-free baking flour if needed—these cookies hold up well.
Sugar: Coconut sugar or light brown sugar both work in place of standard brown sugar, though the flavor may deepen slightly.
Egg: For egg-free cookies, use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min).

These cookies are wonderfully adaptable, which is part of their charm. Make them fit your needs or pantry—it’s hard to go wrong.

Ingredients for Easter Chocolate Chip Cookies

Each ingredient plays a key role in creating the perfect texture, flavor, and look of these cookies. Here’s a closer look at what you’ll need and why it matters:

Unsalted Butter: The base of our cookie dough, butter brings richness and that signature soft bite. Using unsalted lets you control the saltiness better.
Brown Sugar: Adds moisture and a deep, caramel-like flavor, which helps achieve that chewy interior.
Granulated Sugar: Balances the brown sugar, contributing to the cookie’s structure and crispy edges.
Egg: Binds everything together and helps with the rise, giving the cookies their soft and tender centers.
Vanilla Extract: A must for enhancing the flavor. Even a small amount adds warmth and depth.
All-Purpose Flour: The structure builder—flour holds everything together and creates the right density.
Baking Soda: The leavening agent that helps the cookies spread just the right amount while baking.
Salt: Essential to balance the sweetness and enhance all the other flavors.
Semi-Sweet Chocolate Chips: Bring that beloved melty, chocolatey goodness to every bite.
Candy-Coated Chocolate Eggs: The festive element! They add a pop of color and crunch, making the cookies perfect for Easter.

Now that we’ve gathered everything, let’s move on to how to bring these sweet bites to life.

Step 1: Cream the Butter and Sugars

Start by creaming together the unsalted butter, brown sugar, and granulated sugar in a large mixing bowl. This step is key to building a smooth, fluffy base for your dough. Mix until the texture is light and creamy—this usually takes about 2–3 minutes with an electric mixer.

Step 2: Add the Egg and Vanilla

Once your butter and sugars are well-blended, mix in the egg and vanilla extract. These add richness and depth of flavor. Continue mixing until fully combined, scraping down the sides of the bowl to make sure everything is evenly incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until a dough forms. Don’t overmix—it can make the cookies tough.

Step 4: Fold in Chocolate Chips and Candy Eggs

Using a spatula, gently fold in the semi-sweet chocolate chips and most of the candy-coated chocolate eggs. Save a few of the eggs to press on top of the cookies just before baking for a beautiful, festive finish.

Step 5: Chill the Dough

For the best texture and shape, refrigerate the dough for at least 30 minutes. This helps prevent the cookies from spreading too much while baking and enhances the flavor.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Scoop the dough into balls (about 1.5 tablespoons each) and place them on a lined baking sheet, leaving space between each. Press a few extra candy eggs on top of each dough ball, then bake for 10–12 minutes, or until the edges are golden but the centers still look soft.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll continue to set as they cool, resulting in that perfect chewy texture.

How Long to Cook Easter Chocolate Chip Cookies

These cookies need just 10 to 12 minutes in a preheated oven at 350°F (175°C). You’re aiming for lightly golden edges while the centers still appear slightly underdone—they’ll continue to bake on the sheet after coming out of the oven. This ensures a soft, chewy center with a barely crisp outer layer.

Keep an eye on them during the last 2 minutes. Every oven is a little different, and you don’t want to overbake them—the candy eggs can crack or lose color if they get too hot.

Tips for Perfect Easter Chocolate Chip Cookies

Room Temperature Ingredients: Let your butter and egg come to room temperature before mixing. This helps everything blend evenly.
Chill the Dough: Don’t skip the chill time. It enhances flavor and keeps the cookies thick and chewy.
Don’t Overmix: Mix until the dough just comes together. Overmixing creates tougher cookies.
Top Before Baking: Press a few candy eggs on top of each dough ball right before baking for that bakery-style look.
Use a Cookie Scoop: This helps you get evenly sized cookies that bake uniformly.
Line Your Baking Sheet: Use parchment paper or a silicone mat to prevent sticking and promote even browning.
Cool on the Sheet First: Let them rest on the baking sheet for 5 minutes before moving—this helps them set up without breaking.

Watch Out for These Mistakes While Cooking

Even with a forgiving recipe like Easter Chocolate Chip Cookies, a few common missteps can mess with the magic. Here’s what to avoid:

Skipping the Chill Time: Warm dough spreads too much, leaving you with flat, crispy cookies instead of soft and chewy ones.
Overbaking: It’s easy to think the cookies aren’t done because the centers look soft—but they firm up as they cool. Pull them out as soon as the edges are lightly golden.
Using Cold Butter: This can lead to uneven mixing and a dense dough. Let your butter come to room temp for a creamy blend.
Not Measuring Flour Correctly: Too much flour = cakey, dry cookies. Spoon the flour into your measuring cup and level it off for accuracy.
Adding Candy Eggs Too Early: If you mix them all in before baking, they may crack or bleed color in the oven. Fold some in and save the rest for topping right before baking.

What to Serve With Easter Chocolate Chip Cookies?

These cookies are great on their own, but pairing them with the right sides or sips makes them even more delightful. Here are a few tasty ideas:

1. Cold Milk

The classic. A tall glass of cold milk (dairy or plant-based) enhances the gooey chocolate goodness.

2. Fresh Berries

Strawberries, blueberries, or raspberries offer a bright, tangy contrast to the sweet cookie richness.

3. Vanilla Ice Cream

Make dessert extra special by sandwiching a scoop between two cookies or serving it on the side.

4. Hot Coffee or Espresso

Perfect for grown-ups enjoying a cookie break with a bold, warm beverage.

5. Lemonade

Especially for spring parties—lemonade adds a zesty freshness that pairs surprisingly well.

6. Whipped Cream with a Sprinkle of Cinnamon

For a fun presentation, serve cookies with a dollop of light whipped cream dusted with cinnamon.

7. Easter Egg Hunt Baskets

Package these cookies into little treat bags for party favors or picnic baskets—they’re a festive hit.

8. Mini Cheesecakes

If you’re serving a dessert spread, these cookies fit beautifully alongside creamy, tangy mini cheesecakes.

Storage Instructions

Easter Chocolate Chip Cookies store beautifully, which makes them ideal for baking ahead of time or saving leftovers (if you have any!). Here’s how to keep them fresh:

Room Temperature: Store in an airtight container at room temp for up to 5 days. Slip a slice of bread in the container to help keep them soft.
Refrigerator: Not recommended, as refrigeration can dry cookies out.
Freezer (Baked Cookies): Cool completely, then freeze in a single layer before transferring to a zip-top bag. They’ll stay fresh for up to 2 months. Let thaw at room temperature or microwave for 10–15 seconds to enjoy warm.
Freezer (Cookie Dough): Scoop dough balls and freeze on a tray. Once solid, store in a freezer bag. Bake from frozen, just add 1–2 minutes to the baking time.

Proper storage keeps their texture perfect and their flavor intact, so don’t hesitate to make a double batch.

Estimated Nutrition

Here’s a general idea of the nutritional breakdown per cookie (based on a batch of about 24 cookies). Values will vary slightly depending on ingredient brands and cookie size.

Calories: ~210
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 28g
Sugar: 18g
Protein: 2g
Fiber: 1g
Cholesterol: 25mg
Sodium: 90mg

These cookies are definitely a treat—but a festive one worth enjoying in moderation during your Easter celebration!

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 3 days in advance. Just store it in the fridge in an airtight container or pre-scoop the dough into balls and chill. Let it sit at room temperature for 10–15 minutes before baking for the best results.

Can I freeze the dough or baked cookies?

Yes to both! Freeze baked cookies for up to 2 months or freeze dough balls on a baking sheet, then transfer them to a freezer bag. You can bake them straight from frozen—just add a couple of minutes to the baking time.

What if I don’t have candy-coated eggs?

No problem! You can substitute with pastel M&M’s, chopped chocolate bars, or leave them out entirely and just go with classic chocolate chip cookies.

Why are my cookies too flat?

Flat cookies often result from not chilling the dough or using butter that’s too soft or melted. Make sure to chill the dough and measure flour accurately to prevent spreading.

How do I make them more festive?

Add pastel sprinkles or drizzle melted white chocolate over the cooled cookies. You can even use shaped cookie cutters before baking if you want to get creative.

Can I double the recipe?

Yes, this recipe doubles beautifully. Just make sure your mixer can handle the volume, and chill the dough well between batches.

What type of flour should I use for gluten-free cookies?

Use a high-quality 1:1 gluten-free baking flour. Look for one that contains xanthan gum for best texture and chew.

Do I need to press the candy eggs on top or mix them all in?

Mix some into the dough for even distribution, but always press a few extra on top of each dough ball before baking. It makes the cookies look bakery-quality and keeps the colors vibrant.

Conclusion

Easter Chocolate Chip Cookies are the kind of recipe that bring joy to both the baker and anyone lucky enough to snag a bite. They’re colorful, chewy, chocolatey, and just the right amount of festive without being fussy. Whether you’re baking for a big gathering or simply want to treat yourself, these cookies will hit the sweet spot every single time.

From personal experience, they’ve never failed to impress, and they’ve become a yearly tradition in my kitchen. If you’re ready to try something fun, flavorful, and totally crowd-pleasing—this is your go-to Easter bake.