These Easter Chocolate Chip Cookies are the ultimate springtime treat—soft, buttery, and loaded with melty chocolate chips and colorful candy-coated eggs. Perfect for Easter baskets, holiday gatherings, or springtime baking with kids, these cookies bring both flavor and festive flair to the table. The classic chocolate chip cookie dough gets a pastel makeover thanks to pastel M&M’s or crushed mini eggs, creating a fun and irresistible dessert that’s easy to love and even easier to bake.
Ingredients
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) brown sugar
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½ cup (100g) granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2¼ cups (280g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup semi-sweet chocolate chips
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1 cup pastel M&M’s or candy-coated mini eggs, crushed or whole
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Optional: extra candies for pressing on top after baking
Preparation
Step 1: Preheat oven and prepare pans
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
Step 3: Add eggs and vanilla
Beat in the eggs, one at a time, then mix in the vanilla extract until fully combined.
Step 4: Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until a smooth dough forms.
Step 5: Fold in mix-ins
Stir in the chocolate chips and pastel candies until evenly distributed. You can use whole or slightly crushed mini eggs depending on your preferred texture.
Step 6: Portion the dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake and decorate
Bake for 10–12 minutes, or until the edges are golden and the centers are still slightly soft. Immediately press a few extra candies on top of each cookie if desired, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variation
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Double Chocolate Easter Cookies: Add ½ cup cocoa powder to the flour for a chocolate base
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Coconut Crunch: Stir in ½ cup shredded coconut for added texture
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Chewy Style: Use 1 egg and 1 egg yolk for extra softness
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Nutty Version: Add ½ cup chopped pecans or walnuts
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Mini Cookies: Use a smaller scoop for bite-sized treats and reduce bake time by 2 minutes
Cooking Note
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Softened butter should still be slightly firm to the touch—not melted—for the best texture
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For chewier cookies, slightly underbake and let cool on the sheet
-
Crushing mini eggs with a rolling pin adds a lovely speckled texture throughout the cookie
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Store baked cookies in an airtight container at room temperature for up to 5 days
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Dough can be frozen—scoop into balls and freeze, then bake from frozen adding 1–2 minutes to bake time
Tips
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Chill dough for 30 minutes before baking for thicker cookies
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Use a mix of whole and crushed candy eggs for the best color and crunch
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Serve with a glass of milk or alongside an Easter dessert platter
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Add a pinch of cinnamon or almond extract for a subtle twist
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For perfect presentation, press a few candies on top before baking or while still warm
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Nutritional Information (per cookie, based on 24 cookies)
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Calories: 210
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Protein: 2g
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Fat: 10g
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Carbohydrates: 28g
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Sugar: 17g
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Sodium: 95mg
Note: May vary based on mix-ins and candy types used
FAQs
Can I use regular chocolate chips instead of semi-sweet?
Yes! Milk, dark, or even white chocolate chips will work just fine.
Do I need to crush the mini eggs?
Not at all—whole mini eggs give a great crunch, while crushed ones distribute more evenly in the dough.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 3 days or frozen for longer storage.
Can I use Easter M&M’s instead of mini eggs?
Absolutely. Pastel M&M’s are a perfect substitute and melt nicely into the cookies.
How do I keep them soft after baking?
Store in an airtight container with a slice of bread to maintain moisture.
Conclusion
These Easter Chocolate Chip Cookies are the perfect way to celebrate spring. With soft, buttery dough packed full of chocolate chips and pastel candies, they’re a festive, family-friendly treat that’s easy to bake and impossible to resist. Whether you’re making them for an Easter celebration or just to enjoy a seasonal twist on a classic favorite, these cookies are guaranteed to bring smiles and sweet moments. Bake a batch, share the joy, and let the Easter baking begin!
Print
Easter Chocolate Chip Cookies Recipe
- Total Time: 27min
Ingredients
Ingredients
-
1 cup (226g) unsalted butter, softened
-
¾ cup (150g) brown sugar
-
½ cup (100g) granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2¼ cups (280g) all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1 cup semi-sweet chocolate chips
-
1 cup pastel M&M’s or candy-coated mini eggs, crushed or whole
-
Optional: extra candies for pressing on top after baking
Instructions
Step 1: Preheat oven and prepare pans
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
Step 3: Add eggs and vanilla
Beat in the eggs, one at a time, then mix in the vanilla extract until fully combined.
Step 4: Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until a smooth dough forms.
Step 5: Fold in mix-ins
Stir in the chocolate chips and pastel candies until evenly distributed. You can use whole or slightly crushed mini eggs depending on your preferred texture.
Step 6: Portion the dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake and decorate
Bake for 10–12 minutes, or until the edges are golden and the centers are still slightly soft. Immediately press a few extra candies on top of each cookie if desired, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
-
Softened butter should still be slightly firm to the touch—not melted—for the best texture
-
For chewier cookies, slightly underbake and let cool on the sheet
-
Crushing mini eggs with a rolling pin adds a lovely speckled texture throughout the cookie
-
Store baked cookies in an airtight container at room temperature for up to 5 days
-
Dough can be frozen—scoop into balls and freeze, then bake from frozen adding 1–2 minutes to bake time
- Prep Time: 15 min
- Cook Time: 12min
Nutrition
- Calories: 210
- Sugar: 17g
- Sodium: 95mg
- Fat: 10 g
- Carbohydrates: 28 g
- Protein: 2g