Easter Chocolate Chip Cookies – Sweet, Soft & Full of Spring Magic!

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Introduction:

These Easter Chocolate Chip Cookies are everything you love about classic cookies — chewy centers, golden edges, melty chocolate — but with a springtime twist! Bursting with pastel-colored candy-coated chocolate eggs, festive sprinkles, and creamy chocolate chips, these cookies are perfect for Easter baskets, brunch tables, or simply baking joy into your holiday.

They’re soft, sweet, and full of magical textures — ideal for baking with kids or gifting in treat bags. No matter the age, everyone will fall in love with these cheerful delights.

Origin:

While chocolate chip cookies are an all-American classic dating back to the 1930s, holiday versions have been evolving ever since. These Easter-inspired cookies are a modern seasonal take, drawing on traditions of baking during spring celebrations and using candy eggs or pastel treats commonly found in Easter baskets. They blend tradition with creativity — and a big dose of chocolatey fun.

Ingredients (Makes about 24 cookies):

🍪 Base Cookie Dough:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract

🍫 Add-ins:

  • 1 cup (175g) semi-sweet or milk chocolate chips
  • 1 cup (180g) mini chocolate eggs (like Cadbury Mini Eggs), halved or slightly crushed
  • 2–3 tbsp pastel sprinkles (optional)

Optional Ingredients:

  • ½ tsp almond extract (for added flavor depth)
  • A few drops of gel food coloring for a colorful dough
  • Swap chocolate eggs with peanut butter eggs or marshmallow bits
  • Use white chocolate or butterscotch chips for variation

Instructions:

Step 1 – Prep the Dough:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat butter with both sugars until light and fluffy (about 2–3 minutes).
  4. Add eggs one at a time, beating well after each. Mix in vanilla (and almond extract if using).
  5. Gradually add the dry ingredients to the wet, mixing just until combined.
  6. Stir in chocolate chips, crushed mini eggs, and sprinkles.

Step 2 – Scoop & Bake:

  1. Use a cookie scoop or tablespoon to portion dough into balls.
  2. Place on baking sheets about 2 inches apart.
  3. Top each cookie with a few extra mini eggs or chips for a pretty finish.
  4. Bake for 10–12 minutes, or until edges are golden but centers still soft.
  5. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Success:

  • Don’t overmix the dough — just enough to combine.
  • For a bakery-style look, press extra candies on top right before baking.
  • Chill dough for 30 minutes for thicker cookies (optional but helpful).
  • Slightly undercook for soft, chewy centers.
  • Use pastel-colored candy for that Easter charm.

Recommendations:

  • Serve with a glass of cold milk or hot cocoa for cozy snacking.
  • Package in Easter-themed cellophane bags as gifts.
  • Pair with Easter brunch items like fruit salad or muffins.
  • Bake ahead and freeze dough balls for up to 2 months.

Nutrition (Per Cookie – Approximate):

  • Calories: 210
  • Fat: 11g
  • Saturated Fat: 7g
  • Carbs: 27g
  • Sugar: 16g
  • Protein: 2g
  • Fiber: 1g
  • Sodium: 90mg

For a lighter version, try reducing sugar by ¼ cup and use dark chocolate chips.

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