Easter is the perfect time to bake something special, and these Easter Chocolate Chip Cookies bring festive cheer to any holiday gathering. Soft in the center with perfectly crisp edges, these cookies combine the classic comfort of chocolate chips with playful Easter elements that make them irresistible to kids and adults alike.
What makes these cookies truly special is their seasonal charm without requiring complicated decorating skills. The pastel-colored candy additions and spring-inspired mix-ins transform an everyday favorite into a holiday treat that’s both nostalgic and fresh.
Why You’ll Love This
- Quick 45-minute recipe perfect for last-minute Easter gatherings
- Kid-friendly recipe that’s great for family baking sessions
- Versatile base that works with various Easter candies and mix-ins
- Makes a manageable batch of about 4 servings (12 cookies)
- Stays soft and chewy for days if stored properly
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 1 cup Easter M&Ms, plus more for topping (if desired)
Instructions
- Line a small baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream the room temperature butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until thoroughly combined.
- In a separate small bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the chocolate chips and M&Ms until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies uniform in size. Place cookie dough balls on the prepared baking sheet. Press a few additional M&Ms onto the top of the cookies if desired.
- Cover the cookie dough balls with plastic wrap and freeze for at least one hour and up to overnight. If freezing overnight, let the cookie dough balls sit at room temperature for 10 minutes before baking. (You can also transfer the balls to a ziplock bag and bake as needed.)
- Preheat oven to 350°F (175°C). Place cookie dough balls on a parchment-lined baking sheet and bake for 10-12 minutes. Cookies will appear slightly under-baked, which is perfect for a soft center.
- If desired, gently press additional candies and chocolate chips into the top of the warm cookies immediately after removing from the oven.
- Let cookies cool for several minutes on the baking sheet before transferring to a cooling rack. Store in an airtight container for up to a week.
Tips & Variations
- For extra Easter flair, use pastel-colored sprinkles in the dough or press a few on top before baking
- Try adding 1/4 cup of chopped toasted coconut for a “nest-like” texture
- For a more colorful presentation, reserve some candy pieces to press into the tops of cookies immediately after baking
- Make the dough ahead and refrigerate for up to 3 days, or freeze portioned dough for up to 3 months
- Substitute regular chocolate chips with flavored baking chips like butterscotch or peanut butter for different flavor combinations
Serving Suggestions
Serve these Easter Chocolate Chip Cookies alongside a glass of cold milk for traditional enjoyment, or create a festive dessert board with fresh strawberries, whipped cream, and pastel-colored macarons for an Easter gathering centerpiece.
For a special Easter brunch addition, place a cookie on each place setting as an edible decoration, or package them in cellophane bags tied with pastel ribbons for guests to take home.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- For softer cookies, slightly underbake them and remove when edges are just set
- If your candy pieces are large, roughly chop them before adding to the dough
- The cookies will continue to set as they cool, so don’t worry if they look slightly underdone when removed from the oven
FAQs
Can I make these cookies without Easter candy?
Absolutely! You can substitute with regular chocolate chips, nuts, or dried fruit for a year-round version.
Why did my cookies spread too much?
If your cookies spread too thin, your butter was likely too warm. Chill the dough for 30 minutes before baking to prevent excessive spreading.
Can I double this recipe?
Yes, this recipe doubles easily. Just make sure to use a large enough bowl for mixing and maintain the same baking time.
How do I know when the cookies are done?
The edges should be golden brown while the centers still look slightly underdone. They’ll continue to cook from residual heat after removing from the oven.
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