Description
These Easter Chocolate Chip Cookies are a festive twist on the classic chocolate chip cookie, featuring pastel-colored candy-coated chocolate eggs for a cheerful springtime treat. Soft and chewy with a perfect balance of sweetness, these cookies are ideal for Easter baskets, parties, or simply celebrating the season with a delightful homemade dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolate eggs (such as Cadbury Mini Eggs), roughly chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is creamy and smooth, which helps incorporate air and creates a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, which can cause toughness.
- Fold in Chocolate and Candy Pieces: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and the chopped pastel candy-coated chocolate eggs, evenly distributing the mix-ins without breaking them up too much.
- Scoop Dough onto Baking Sheets: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges turn golden and the centers are set but still soft, ensuring a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- For extra festive flair, press a few extra candy-coated eggs on top of each cookie before baking to add visual appeal.
- These cookies freeze well and make a great make-ahead treat for Easter baskets or parties, simply thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
