Description
These Easter Chocolate Chip Cookies are soft, chewy, and filled with colorful chocolate eggs, making them a festive treat! Perfect for Easter celebrations or a springtime snack, these cookies combine classic chocolate chips with pastel candies for an extra burst of flavor and fun.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 1/2 cups pastel-colored chocolate eggs (like Cadbury mini eggs or M&M’s)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and pastel-colored chocolate eggs.
- Scoop out dough using a tablespoon or cookie scoop, and place on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your festive Easter cookies!
Notes
- You can substitute the pastel-colored eggs with regular M&M’s or more chocolate chips if desired.
- These cookies store well in an airtight container for up to 5 days.