Easter Chocolate Chip Cookies: Easy, Fun, and Festive Recipe
Soft and chewy chocolate chip cookies with festive Easter mini eggs, perfect for spring celebrations. These cookies feature melt-in-your-mouth centers, crisp edges, and colorful candy for a fun holiday treat.
Ingredients
- 2 ¼ cups + 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 16 tablespoons unsalted butter room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 18 ounces Cadbury mini eggs divided
- 12 ounces 60-62% bittersweet chocolate chips divided
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt together; set aside.
- In a stand mixer, cream butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add dry ingredients, mixing on low until just combined.
- Fold in 3/4 of mini eggs (broken) and 8 ounces of chocolate chips. Reserve the rest for topping.
- Chill dough for at least 1 hour (optional but recommended).
- Scoop 2 tablespoons dough onto prepared baking sheets. Press 3 mini eggs and some chocolate chips on top of each dough ball.
- Bake for 10-12 minutes until edges are golden and centers are slightly soft.
- Cool on baking sheets for 2 minutes, then transfer to wire racks.
Notes
- Chilling dough enhances flavor and reduces spreading.
- Use good quality mini eggs and chocolate chips for best taste.
- Cookies are best eaten fresh for soft centers and melty candy.
- Store in airtight container at room temperature up to 5 days.
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