Description
Festive, chewy, and bursting with chocolate, these Easter Chocolate Chip Cookies are a seasonal twist on the classic favorite. With a buttery dough base, rich chocolate chips, and colorful candy-coated eggs, they’re perfect for Easter gatherings, spring picnics, or simply enjoying with a cup of coffee.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in chocolate chips and most of the candy-coated eggs, saving a few for topping.
- Chill dough for 30 minutes.
- Scoop dough into balls (about 1.5 tablespoons each) and place on prepared baking sheets.
- Press extra candy eggs on top of each cookie.
- Bake for 10–12 minutes or until edges are golden and centers look slightly underbaked.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes