Easter Chocolate Chip Cookies

Easter chocolate chip cookies are the perfect springtime treat that brings together classic comfort and festive fun! These soft, chewy cookies are loaded with chocolate chips and dotted with colorful pastel candies that make them absolutely irresistible for Easter baskets, spring gatherings, or just because.

Why You’ll Love This Recipe

• Soft and chewy with crispy edges — the perfect cookie texture that everyone loves
• Festive and fun — pastel candies and chocolate chips make them look like springtime on a plate
• Easy to customize — swap in your favorite Easter candies, white chocolate, or even add a hint of orange zest
• Great for families — kids love helping roll the dough and press in the colorful candies
• Make-ahead friendly — dough can be prepped in advance so you’re ready for Easter weekend

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Ingredients You’ll Need

Cookie Dough

• 2 ¾ cups all-purpose flour — the base that gives these cookies structure
• 1 teaspoon baking soda — helps cookies rise and spread just right
• ½ teaspoon baking powder — adds a little extra lift for soft, fluffy centers
• ½ teaspoon salt — balances the sweetness and brings out the chocolate flavor
• 1 cup (2 sticks) unsalted butter, room temperature — make sure it’s soft! Cold butter won’t cream properly
• 1 cup packed light brown sugar — keeps cookies soft and adds deep, caramel-like sweetness
• ½ cup granulated sugar — for the perfect sweet balance and a bit of crispness
• 2 large eggs, room temperature — binds everything together and creates that tender texture
• 2 teaspoons vanilla extract — the secret to that homemade cookie aroma
• 1 ½ cups chocolate chips — use milk chocolate for sweet, semi-sweet for balance, or a mix!

Optional Easter Add-Ins

• ½–1 cup pastel candy-coated chocolate pieces — think mini M&M’s or pastel chocolate candies in pink, yellow, blue, and green
• ½ cup chopped Easter candy — mini chocolate eggs, peanut butter eggs, or whatever your family loves
• A pinch of cinnamon or orange zest — adds a subtle springtime twist

For Rolling (Optional)

• 2–3 tablespoons sugar — for a sweet sparkle on top
• Pastel sanding sugar — makes them extra festive and pretty

Why These Ingredients Work

The combination of brown sugar and granulated sugar is what gives these cookies their signature texture—brown sugar keeps them soft and chewy, while granulated sugar helps create those golden, slightly crispy edges we all love.

Room-temperature butter and eggs are absolutely essential because they blend smoothly into the dough, creating an even rise and tender crumb.

The baking soda and baking powder work together to give just the right amount of lift without making the cookies puffy or cakey.

And of course, the chocolate chips and pastel candies? They’re the stars of the show, adding pockets of melty chocolate and bursts of springtime color that make these cookies perfect for Easter.

Essential Tools and Equipment

• Large mixing bowl — for creaming butter and sugars
• Medium mixing bowl — for whisking dry ingredients
• Electric mixer or wooden spoon — either works, though a mixer makes it easier
• Whisk — for combining dry ingredients evenly
• Cookie scoop or tablespoon — ensures evenly sized cookies
• Baking sheets — at least two so you can rotate batches
• Parchment paper or silicone baking mats — prevents sticking and makes cleanup easy
• Wire cooling rack — lets cookies cool properly without getting soggy

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or lightly grease them with butter or cooking spray.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.

Set this aside—you’ll add it to the wet ingredients in a few minutes. Whisking ensures everything is evenly distributed so you don’t get pockets of baking soda in your cookies.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the room-temperature butter, brown sugar, and granulated sugar with an electric mixer (or a sturdy wooden spoon if you’re feeling strong!) until the mixture is light, fluffy, and almost cloud-like. This should take about 2–3 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps them incorporate smoothly without deflating all that air you just whipped in.

Stir in the vanilla extract and give it a final mix until everything is silky and golden.

Step 5: Combine Wet and Dry

Gradually add your dry ingredient mixture to the wet ingredients, mixing gently until just combined. The dough should come together but still look a little shaggy—that’s perfect!

Overmixing after adding flour develops too much gluten and makes cookies tough instead of tender.

Step 6: Fold in the Good Stuff

Now for the fun part! Gently fold in the chocolate chips and any optional pastel candies or chopped Easter treats you’re using.

Step 7: Shape Your Cookies

Using a cookie scoop or tablespoon, scoop rounded portions of dough and place them about 2 inches apart on your prepared baking sheets. They’ll spread a bit while baking, so give them room to breathe.

If you want that bakery-style sparkle, roll the tops lightly in granulated sugar or pastel sanding sugar before baking.

Step 8: Bake to Perfection

Bake for 9–12 minutes, keeping a close eye on them. You want the edges to be set and just starting to turn golden, while the centers still look soft and slightly puffed.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes—this lets them firm up without breaking. Then transfer them to a wire rack to cool completely.

You Must Know

Room-temperature butter and eggs are non-negotiable for this recipe. Cold butter won’t cream properly and will give you flat, greasy cookies. Cold eggs can cause the butter to seize up and create lumpy dough.

Take them out of the fridge about 30–60 minutes before you start baking. If you forget, you can place eggs in a bowl of warm water for 5 minutes to bring them to temperature quickly.

Also, don’t overbake these cookies! They should look slightly underdone when you pull them from the oven. The edges will be set but the centers should still be soft and puffy. They’ll firm up as they cool and stay beautifully soft and chewy instead of dry and crumbly.

Personal Secret: I always bake one test cookie first. Every oven is different, and this lets me see if I need to adjust the time or temperature. If your test cookie spreads too much, chill the dough for 15 minutes.

Pro Tips & Cooking Hacks

• For extra thick cookies, chill the dough for 30 minutes before scooping and baking—cold dough spreads less and results in taller, chewier cookies
• Add a sprinkle of flaky sea salt on top right after baking for a sweet-salty contrast that’s absolutely addictive
• Use a mix of chocolate chips — combine semi-sweet, milk chocolate, and white chocolate for more complex flavor
• Press extra candies into the tops of cookies right after they come out of the oven for that picture-perfect look
• Don’t crowd the pan — leave 2 inches between cookies so they bake evenly and don’t merge into one giant cookie blob
• Rotate your pans halfway through baking if your oven has hot spots
• Use parchment paper instead of greasing—it prevents over-browning on the bottoms and makes cleanup a breeze

Flavor Variations & Suggestions

Want to switch things up? Try adding a teaspoon of orange zest to the dough for a subtle citrus note that pairs beautifully with chocolate—it tastes like a chocolate orange in cookie form!

You can also swap half the chocolate chips for white chocolate chips or butterscotch chips for a sweeter, creamier flavor. For a more sophisticated twist, add a quarter teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without making them taste like coffee.

If you have nut lovers in the family, fold in half a cup of chopped pecans or walnuts along with the chocolate chips. And for the kids, let them go wild with the Easter candies—Cadbury mini eggs, peanut butter eggs, or even chopped-up chocolate bunnies all work beautifully.

You can also make these completely Easter-themed by using only pastel candies and white chocolate chips for a softer, springtime color palette.

Make-Ahead Options

This dough is perfect for making ahead, which is a lifesaver during busy Easter weekend! You can prepare the dough completely, cover it tightly with plastic wrap, and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10 minutes before scooping so it’s easier to work with.

You can also scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Then transfer the frozen dough balls to a freezer bag or airtight container and freeze for up to 3 months.

When you’re ready to bake, you don’t even need to thaw them—just add 1–2 minutes to the baking time. This means you can have fresh-baked cookies anytime the craving hits!

Already-baked cookies store beautifully too. Keep them in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.

What to Serve With Easter Chocolate Chip Cookies

These cookies are perfect alongside a cold glass of milk, obviously, but they also pair beautifully with hot coffee or a creamy latte for the adults.

For Easter brunch, serve them on a platter with fresh strawberries and whipped cream for a simple but festive dessert. They’re also wonderful crumbled over vanilla ice cream for an easy sundae, or sandwiched together with a smear of cream cheese frosting for an extra-special treat.

If you’re hosting an Easter egg hunt, set out a basket of these cookies with lemonade or fruit punch for the kids when they come back with their treasure.

And honestly? They’re perfect all on their own with a cup of tea and a good book on a quiet Sunday afternoon.

Allergy Information

These cookies contain common allergens including wheat (gluten), dairy (butter), and eggs.

For a dairy-free version, you can substitute the butter with vegan butter or coconut oil (use refined so it doesn’t taste like coconut). Just note that coconut oil may make the cookies spread a bit more.

For egg-free cookies, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) or commercial egg replacer, though the texture may be slightly different.

For gluten-free cookies, use a 1:1 gluten-free flour blend designed for baking—just be aware they may be a bit more crumbly.

Always check that your chocolate chips and candies are produced in allergen-free facilities if you’re baking for someone with severe allergies, as many contain traces of nuts or soy.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, tuck a slice of bread into the container—the cookies will absorb moisture from the bread and stay tender.

You can also store them in the refrigerator for up to a week, though I prefer room temperature for the best texture.

To freeze, layer cookies between sheets of parchment paper in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature for about 30 minutes before serving.

If you want to revive that fresh-baked warmth, pop a cookie in the microwave for 10–15 seconds or warm them in a 300°F oven for 5 minutes. They’ll taste like they just came out of the oven!

Questions I Get Asked A Lot

Can I use salted butter instead of unsalted?

You can, but reduce the added salt in the recipe to just a pinch (about ⅛ teaspoon). Salted butter can vary in saltiness between brands, so unsalted gives you better control over the final flavor.

My cookies spread too much and came out flat. What happened?

This usually means your butter was too soft or even melted, or your dough was too warm. Make sure your butter is room temperature but still holds its shape. If your kitchen is warm, chill the dough for 15–30 minutes before baking.

Can I make these without the pastel candies?

Absolutely! These are delicious as classic chocolate chip cookies. You can also substitute the pastel candies with regular M&M’s, chopped nuts, dried cranberries, or more chocolate chips.

How do I keep the candy colors from bleeding into the dough?

Add the pastel candies at the very end and fold them in gently with just a few stirs. The less you mix, the less the color coating will break down. Also, avoid letting the dough sit too long before baking once the candies are added.

Can I make these cookies smaller or larger?

Yes! For mini cookies, use a teaspoon to scoop and bake for 7–9 minutes. For bakery-style large cookies, use a ¼ cup scoop and bake for 12–15 minutes. Just watch them closely and adjust the time as needed.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Easter chocolate chip cookies turned out.