Easter Chocolate Chip Cookies

Make your Easter celebrations even sweeter with this delicious, easy-to-follow recipe for homemade Easter chocolate chip cookies.

Easter is a time for family gatherings, warm weather and delicious feasts. Today I am sharing my delicious and easy to make Easter Chocolate Chip Cookies that are sure to be a hit with your entire family.

The perfect mixture of gooey chocolate chips set in a golden cookie base makes these cookies so irresistible – they will quickly become one of your new favourites recipes! For easter we have added pastel coloured M&M’s to the mix for a fun and tasty upgrade.

Not only do these cookies taste fantastic but they are bound to draw attention when served at an egg hunt or festive dinner table. Our easy-to-follow recipe will ensure even novice home cooks can whip up these warm, fluffy treats in no time!

There’s something especially comforting about a classic chocolate chip cookie straight from the oven, so let’s get started on crafting your very own batch for your next Easter celebration!

Why You Will LOVE These Easter Chocolate Chip Cookies

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

• Colourful Easter M&Ms in the cookies and on top!
• Made with the best chocolate chip cookie dough
• Irresistible buttery vanilla flavour
• Loaded with chocolate
• Kids will love helping to make (& eat) them.
• This recipe can easily be doubled or tripled.

Easter Cookie Recipe Variations

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

• 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 Making the Best Easter Chocolate Chip Cookies

• When measuring out your flour make sure you spoon and level it to avoid making 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 the top of 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?

If you want to avoid having your chocolate chip cookies spread too much, 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.

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 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 Chocolate Chip Cookies

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

Glass Mixing Bowls – For combining the dry ingredients.

Baking sheets – You will want two baking sheets.

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

Cooling rack – For cooling off the cookies.

Medium cookie scoop – A medium scoop will get you a perfect 1.5 tablespoons of dough every time.

About the Ingredients for Easter Chocolate Chip Cookies

Flour – Spoon and level the flour when measuring it, or your cookies 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!

Bake up the perfect treat with this easy recipe for moist and fluffy carrot cupcakes with cream cheese frosting; ideal for any occasion.

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 ¾ 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 soda 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.