These Easter Chocolate Chip Cookies are bakery-style treats with a seasonal twist. Thick, soft, and chewy, they’re loaded with semi-sweet chocolate chips and colorful Easter candies like pastel M&Ms or Cadbury Mini Eggs. A touch of cornstarch keeps the texture tender, while a quick freeze before baking helps them hold their shape and stay extra thick. The result? A cookie that’s golden on the edges, gooey in the center, and picture-perfect for your Easter dessert table. They’re easy to make, fun to decorate, and even more fun to eat—especially with a glass of cold milk or a warm cup of tea.
Ingredients:
Dry Ingredients:
- 2½ cups (315g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
Mix-ins:
- 12 oz (340g) semi-sweet chocolate chips
- 1 cup pastel M&Ms or chopped Cadbury Mini Eggs
- Optional: extra candies for pressing on top after baking
Instructions:
1. Prep the Dough:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Add the egg and vanilla extract, and beat until smooth and well combined.
2. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until no streaks of flour remain. The dough will be thick.
3. Fold in the Goodies:
Gently fold in the chocolate chips and Easter candies. If you want extra visual appeal, reserve a handful of candies to press on top of the cookies after baking.
4. Chill or Freeze:
Scoop the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet. Cover and freeze for at least 1 hour (or refrigerate for 2–3 hours). This step helps the cookies bake up thick and chewy.
5. Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2 inches apart and bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
6. Decorate and Cool:
Immediately after removing from the oven, gently press a few extra candies or chocolate chips into the tops of the cookies for a bakery-style finish. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions:
- Serve warm with milk or tea for a cozy Easter treat.
- Package in pastel boxes or jars for sweet homemade gifts.
- Add to an Easter dessert board with mini cupcakes and chocolate eggs.
These cookies are a joyful canvas for your creativity, My. Want to swirl in some white chocolate or add a hint of citrus zest for brightness? Or maybe turn them into cookie sandwiches with marshmallow filling? I’ve got ideas to make them even more magical—just say the word! 🍪🌸🐣
You can also check out this recipe for another take on Easter Chocolate Chip Cookies if you’d like to compare styles. Let me know if you want a gluten-free or vegan version next!