Easter Chocolate Chip Cookies 🍪🌸
Ingredients:
3/4 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
12 oz semi-sweet chocolate chips
1 cup M&Ms (pastel for Easter), plus extra for topping
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, and beat until combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips and M&Ms.
Scoop out 2-tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
Press a few extra M&Ms on top of each dough ball for a festive finish.
Bake for 10–12 minutes or until the edges are lightly golden and the centers look just set.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 27 minutes
Kcal: 220 kcal | Servings: 24 cookies
Tips:
Chill the dough for 20–30 minutes for thicker cookies that don’t spread.
Use pastel M&Ms or mini eggs for an extra seasonal touch.
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