If you’re looking for a fun Easter baking recipe that everyone will love, these Easy Easter Chocolate Chip Cookies are soft, chewy, thick, and packed with chocolate in every bite. Chopped sugar-coated chocolate mini eggs add the perfect Easter touch and a little crunch that pairs perfectly with the soft cookie centers.
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.
Tips for Success
- Chill the dough for at least 3 hours. This is important for flavor and texture. I prefer to chill overnight.
- Use a ¼ cup measuring cup to scoop the dough for large bakery-style cookies.
- Do not overbake. The centers should look slightly underbaked when you remove them from the oven.
- Chop the mini eggs so you get chocolate in every bite and the cookies spread evenly.
Why Chill Cookie Dough?
Chilling cookie dough is one of the most important steps in this recipe. While it might be tempting to bake the cookies right away, chilling the dough makes a big difference in both flavor and texture.
Chilling the dough:
- Prevents cookies from spreading too much
- Creates thicker cookies
- Improves flavor
- Helps the flour fully hydrate
- Results in a chewier texture
For best results, chill the dough for at least 3 hours, but overnight is even better.
Decorating and Easter Cookie Ideas
These cookies are perfect for Easter because the mini eggs add color and texture. You can also customize these cookies in a few different ways:
- Use pastel M&M’s instead of mini eggs
- Add white chocolate chips
- Sprinkle extra chopped mini eggs on top of the dough before baking
- Add festive sprinkles before baking
- Drizzle melted chocolate over cooled cookies
Storage Instructions
Store baked cookies in an airtight container at room temperature for up to 3 days. For best texture, place a small piece of bread in the container with the cookies. The cookies will absorb moisture from the bread and stay soft longer.
If stacking cookies, place parchment paper between layers to prevent them from sticking together.
Freezing Instructions
These cookies freeze very well both baked and unbaked.
To freeze cookie dough:
- Scoop the cookie dough into portions using a ¼ cup measuring cup.
- Place the dough balls on a baking sheet lined with parchment paper.
- Freeze until solid, about 1 to 2 hours.
- Transfer frozen dough to a freezer bag and freeze for up to 2 months.
When ready to bake, place frozen cookie dough on a parchment-lined baking sheet and bake as directed, adding 1 to 2 minutes to the baking time.
To freeze baked cookies:
Let cookies cool completely, then store in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.
FAQ's
Yes. Chilling the dough helps the cookies bake thicker and improves the flavor and texture. For best results, chill for at least 3 hours.
Yes. The dough can be chilled for up to 24 hours and will develop even more flavor.
Yes. Scoop the dough into portions and freeze on a baking sheet. Once frozen, transfer to a freezer bag and freeze for up to 2 months. Bake from frozen and add 1 to 2 minutes to the baking time.
This usually happens if the dough wasn’t chilled long enough or the butter was too warm when mixing.
Chill the dough, and bake the cookies while the dough is still cold.
Store baked cookies in an airtight container at room temperature for up to 3 days.
Yes. Use a smaller cookie scoop instead of a ¼ cup measuring cup and reduce the baking time by a few minutes.
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Suggested Recipes
Easy Easter Egg Chocolate Chip Cookies
Soft, chewy, and bursting with festive flavor, these Easy Easter Egg Chocolate Chip Cookies are the perfect treat for spring! Classic buttery cookie dough is packed with rich chocolate chips and colorful candy-coated chocolate eggs, adding a delightful crunch and pop of pastel hues.
Ingredients
TOOLS
- Large rimmed baking sheet
- Parchment paper
- Stand mixer
- 1/4 cup measuring cup
- Cooling racks
COOKIES
- 20 ounces (4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups unsalted butter, melted and cooled to about 75 degrees
- 14 ounces (2 cups) packed light brown sugar
- 7 ounces (1 cup) granulated sugar
- 2 tablespoons vanilla extract
- 2 large eggs
- 2 large egg yolks
- 12 ounces semi-sweet chocolate chips
- 12 ounces sugar-coated chocolate mini eggs, chopped
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix together the melted butter, brown sugar, and granulated sugar until well blended, about 3 minutes.
- Beat in the vanilla, eggs, and egg yolks until light and creamy. Mix in the dry ingredients until just combined. Stir in the chocolate chips and chopped chocolate mini eggs by hand using a wooden spoon. Cover and chill the cookie dough in the refrigerator for at least 3 hours or up to 24 hours.
- When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Drop cookie dough ¼ cup at a time onto the prepared baking sheet, spacing cookies about 3 inches apart. Bake for 15 to 17 minutes, or until the edges are lightly toasted. Cool on the baking sheet for 2 minutes before transferring cookies to wire racks to cool completely.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 27mgSodium: 147mgCarbohydrates: 51gFiber: 1gSugar: 32gProtein: 4g
*Nutrition information is an estimate and will vary.*
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