If you're looking for a festive and delicious treat to celebrate, these Easy Easter Egg Chocolate Chip Cookies are just what you need. Soft, chewy, and packed with colorful chocolate eggs, they’re the perfect way to add a little extra sweetness to your holiday.

Why You'll Love This Recipe

• This recipe is quick and easy to prepare, making it perfect for last minute Easter gatherings.
• There are no fancy ingredients involved, except the seasonal Easter candy.
• If you're in a time crunch, this recipe can be made in advance. In fact, I prefer to make the cookie dough in advance and bake the cookies the next day.

Cookie Ingredients

• All-purpose flour: Gluten and starch are the two main components in flour that help build structure.
• Baking soda: is a leavener that is activated by a liquid and an acid in the dough or batter. Baking soda must be fresh in order to work properly. So be sure to check the expiration date. To test if your baking soda is fresh, place 1/4 teaspoon of baking soda in a small bowl. Pour 1 teaspoon white vinegar on top and if it's fresh, it should bubble quickly. If it doesn't it's time to toss it. Baking soda and baking powder can't be used interchangeably. 
• Salt: helps bring out the sweetness in baked goods.
• Unsalted butter, melted: Since there is no standard measurement for how much salt is in each stick of butter, it's best to use unsalted butter. This recipe uses melted butter, but it should be cooled to about 75-80 degrees before using.
• Light brown sugar: helps the sweetness of the recipe, plus impacts the texture and color as well. Unlike granulated sugar, brown sugar is acidic and will react to the baking soda in this recipe.
• Granulated sugar: sweetens, tenderizes, leavens and caramelizes the cookies.
• Vanilla extract: adds flavor to the cookie dough.
• Eggs: Just like flour, eggs help provide structure. 
• Egg yolks: contribute to color and flavor. Egg yolks also help prevent staling since they contain an all-natural emulsifier called lecithin.
• Chocolate chips: the star of this recipe! Feel free to substitute peanut butter chips, milk chocolate chips, dark chocolate chips, nuts and candy in this recipe. 
• Sugar-coated chocolate mini eggs: gives the cookies a fun and festive take on the traditional chocolate chip cookie recipe.

Fun Variations

• Replace candy coated Easter egg candy with pastel M&M's
• Substitute half of the chocolate chips with white chocolate chips for the best of both worlds.
• Swap out the candy coated Easter candy with your favorite candy.

Pro Tips for Perfect Easy Easter Egg Chocolate Chip Cookies

• Chill the cookie dough before baking. I prefer to chill the dough 24 hours for best flavor and texture.
• For presentation, I reserve a small amount of chocolate chips and chopped candy coated Easter eggs to place on top of each cookie dough ball right before baking.
• Use a 1/4 cup measuring cup to measure out each ball of dough, for consistent sizing and baking.
• Line your baking sheet with parchment paper. Silicone mats tend to make cookies spread more.

How to Store and Freeze

Cookie dough can be stored in the refrigerator, covered for up to 3 days. Let sit at room temperature until the dough is warm enough to scoop out. The cookie dough can also be frozen, rolled up into 1/4 cup balls, and placed on a cookie sheet until frozen. And then stored in an airtight container for up to 6 weeks. Bring the cookie dough balls to a cool room temperature before baking.

Baking Tools

• Large rimmed baking sheet
• Parchment paper
• Stand mixer
• 1/4 cup measuring cup
• Cooling racks

Can’t Wait to Hear What You Think!

I’d love to hear how your cookies turn out! Did you try any fun variations? Let me know in the comments or tag me on social media!

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