These Easter Chocolate Chip Cookies are soft, buttery, and bursting with spring cheer. Each bite is loaded with melty chocolate chips and vibrant candy-coated chocolate eggs, giving a playful crunch and festive color that’s perfect for any Easter gathering or seasonal sweet craving. The base is a classic chocolate chip cookie dough—rich with vanilla, perfectly chewy, and golden at the edges.

They’re a hit with both kids and adults, not only because of their irresistible flavor but also thanks to their whimsical, colorful look. Whether you’re making them for an Easter brunch, a cookie exchange, or just a weekend bake with the family, these cookies are quick to mix, easy to bake, and even easier to devour.

Ingredients for this Easter Chocolate Chip Cookies Recipe

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups candy-coated chocolate eggs (like pastel M&M’s or Cadbury Mini Eggs), coarsely chopped or whole

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both the granulated sugar and light brown sugar. Continue mixing until light and fluffy, about 2-3 minutes.

Step 2: Add the Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just incorporated.

Step 4: Fold in the Chocolate Chips

Stir in the semi-sweet chocolate chips evenly through the dough.

Step 5: Add the Candy Eggs

Gently fold in about 1 cup of the candy-coated chocolate eggs, saving the rest to press onto the tops before baking.

Step 6: Scoop and Chill (Optional)

Using a cookie scoop or tablespoon, portion the dough onto a parchment-lined baking sheet. For best results, chill the dough for 30 minutes to reduce spreading.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are lightly golden and centers are just set. Press the remaining candy eggs on top immediately after baking for a colorful finish.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and watch them disappear!

Frequently Asked Questions

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture. The bread will dry out while keeping the cookies tender.

Can I use different candy?

Absolutely! You can swap in jellybeans, mini malted eggs, or any pastel chocolate candy you like.

Do I have to chill the dough?

Chilling isn’t required, but it helps control spread and enhances the flavor. If you have time, chill for 30 minutes.

Can I make the dough ahead of time?

Yes, you can make the dough up to 2 days in advance and keep it refrigerated. Let it sit at room temperature for 10 minutes before scooping.

What if I don’t have a mixer?

You can cream the butter and sugar by hand using a sturdy spoon or spatula. It will take longer but works just fine.

Are these cookies good for gifting?

Definitely. Their colorful look and rich flavor make them a festive treat for Easter baskets or springtime gift boxes.

Easter Chocolate Chip Cookies Recipe

Author: Lorenzo Devereaux
Total Time: 55 minutes
Yield: About 30 cookies

Print Recipe

Description

These Easter Chocolate Chip Cookies are everything you want in a spring treat: buttery, soft-centered, and speckled with cheerful candy-coated chocolates. It’s an easy recipe perfect for Easter dessert tables, springtime bake sales, or fun baking activities with kids. Whether you’re hunting for a quick dessert idea, a festive cookie recipe, or just need a sweet, colorful snack, these are your go-to! Each bite offers a balance of chocolatey goodness and vanilla-scented cookie dough, with a texture that’s both chewy and lightly crisp around the edges. One batch and your kitchen will smell like a bakery in bloom.

Instructions

Cream the softened butter with both sugars until fluffy.
Beat in the eggs one at a time, then add vanilla.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients.
Stir in chocolate chips and fold in most of the candy eggs.
Scoop dough onto parchment-lined baking sheets. Chill 30 mins (optional).
Preheat oven to 350°F (175°C). Bake for 10-12 minutes.
Press remaining candy eggs on top right after baking.
Let cool 5 mins on sheet, then transfer to rack.

Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Cook Time: 10-12 minutes
Category: Dessert