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Easter Chocolate Chip Cookies Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Celebrate Easter with these festive Easter Chocolate Chip Cookies, combining classic chocolate chips with pastel-colored candy-coated chocolate eggs and optional sprinkles for a delightful springtime treat.

Ingredients

Dry Ingredients

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup semisweet chocolate chips
  • 1 cup pastel-colored candy-coated chocolate eggs (like Cadbury Mini Eggs), chopped or whole
  • ½ cup pastel sprinkles (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later to ensure even distribution in the dough.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy, typically about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure thorough incorporation, then add the vanilla extract and mix until combined.
  5. Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  6. Fold in Add-ins: Carefully fold in the semisweet chocolate chips and chopped candy-coated chocolate eggs. If using pastel sprinkles, gently stir them in to preserve their color and shape.
  7. Scoop Dough onto Baking Sheets: Using a spoon or cookie scoop, portion out 1½-tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake the Cookies: Bake for 10–12 minutes in the preheated oven, or until the edges turn lightly golden but the centers remain soft for a chewy texture.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set up perfectly.

Notes

  • Press a few extra chocolate eggs on top of each cookie before baking for a festive look.
  • Store cookies in an airtight container to keep them soft for several days.

Find it online: https://slsrecipes.com/easter-chocolate-chip-cookies-recipe/