These festive Easter Chocolate Chip Cookies are a delicious twist on a classic favorite, loaded with melty chocolate chips and decorated with pastel candies. Perfect for holiday gatherings or a fun baking activity with the kids!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cup pastel M&M’s or candy-coated chocolates
Directions:
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs, one at a time, then add vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mix-ins: Gently stir in the chocolate chips and ¾ cup of the pastel M&M’s, saving some for topping.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Press a few extra M&M’s on top of each cookie.
- Bake: Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve:
- Serve warm for gooey chocolate goodness or let cool completely for a firmer bite.
- Pair with a glass of milk or hot cocoa for a cozy treat.
How to Store:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months, or freeze the dough for fresh cookies anytime.
Tips to Make Perfect Cookies:
- Use room temperature ingredients.
- Chill the dough for 30 minutes for thicker cookies.
- Don’t overmix after adding dry ingredients.
- Use a cookie scoop for uniform size.
- Add a pinch of sea salt on top for contrast.
- Swap butter for browned butter for extra flavor.
- Test-bake a few cookies to find your perfect timing.
- Rotate the baking sheet halfway through.
- Let cookies cool on the pan for extra chewiness.
- Experiment with different candy varieties.
Variations:
- White chocolate chips + dried cranberries.
- Add crushed pretzels for a salty crunch.
- Swap M&M’s for mini Cadbury eggs.
- Use dark chocolate chunks for richer flavor.
- Add shredded coconut for texture.
- Try peanut butter chips instead of chocolate.
- Add lemon zest for a citrus twist.
- Mix in sprinkles for extra festivity.
- Use gluten-free flour for a GF version.
- Add crushed Oreos for a cookies-and-cream vibe.
FAQs:
- Can I use salted butter? Yes, just reduce the added salt to ¼ tsp.
- Why did my cookies spread too much? Chilling the dough helps prevent spreading.
- Can I make the dough ahead of time? Absolutely! Refrigerate for up to 3 days.
- How do I know when they’re done? The edges should be golden, but the centers slightly soft.
- Can I use other candies? Yes! Any candy-coated chocolate works.
- What if I don’t have parchment paper? Use a lightly greased baking sheet.
- Can I double the recipe? Yes, just use two baking sheets.
- How do I get gooier cookies? Bake for the shorter time range.
- Can I add nuts? Definitely — walnuts or pecans are great.
- What if I don’t have brown sugar? Use white sugar + a tablespoon of molasses.
- Can I make smaller cookies? Yes, just adjust the baking time.
- Can I make them vegan? Try plant-based butter and egg substitutes.
- What kind of flour works best? All-purpose is ideal, but whole wheat works too.
- How do I make them extra chewy? Add an extra egg yolk.
- Can I use almond flour? Yes, but the texture will change.
- Can I add spices? A dash of cinnamon adds warmth.
- What if my dough is too dry? Add a tablespoon of milk.
- Can I use margarine instead of butter? Yes, but butter gives better flavor.
- Can I add caramel bits? Yes, they melt into gooey pockets.
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Can I gift these cookies? Yes! Pack in festive bags or cookie tins.