Homemade Easter Chocolate Chip Cookies – Soft, Chewy & Festively Sweet with Every Bite! 🐰🍪
Ingredients (Makes about 24 cookies):
- 1 cup (226 g) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet or milk chocolate chips
- 1 cup Easter M&M’s or chopped mini eggs
- Optional: Pastel sprinkles for decoration
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Directions:
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1. Preheat & Prep:
1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone mats.
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2. Make the Dough:
1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in eggs one at a time, then add vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture until a dough forms.
5. Fold in chocolate chips and M&M’s, reserving a handful to press on top before baking.
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3. Scoop & Bake:
1. Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets.
2. Press a few extra M&M’s and sprinkles on top for that festive bakery look.
3. Bake for 10–12 minutes, until edges are lightly golden and centres look just set.
4. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
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Serve & Store:
- Store in an airtight container at room temperature for 4–5 days.
- Freeze dough balls or baked cookies for up to 2 months.
- Warm slightly before serving for that fresh-from-the-oven texture.
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Optional Variations:
- Use white chocolate chips or butterscotch chips
- Add mini marshmallows or toasted coconut for extra Easter flair
- Make cookie sandwiches with marshmallow cream or frosting in the centre
- Shape dough into egg ovals and flatten slightly for a festive twist