ADVERTISEMENT
### Instructions
#### 1. **Prepare the Dough:**
– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
– In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand. Beat until the mixture is light and fluffy, about 2-3 minutes.
– Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
#### 2. **Combine the Dry Ingredients:**
– In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
#### 3. **Add the Mix-ins:**
– Gently fold in the semi-sweet chocolate chips and the mini Easter candies. If you’re using sprinkles, you can mix them in at this point as well. Be careful not to break the candy pieces when mixing.
#### 4. **Scoop the Dough:**
– Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can lightly press down the tops of the dough balls if you want a slightly flatter cookie, but it’s not necessary—these cookies will spread out a bit as they bake.
#### 5. **Bake the Cookies:**
– Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are still soft. Keep in mind that they will continue to cook slightly after being removed from the oven, so don’t worry if the centers seem a little underdone.
– If you’d like, gently press a few extra mini Easter candies or chocolate chips into the top of the cookies after baking for an extra festive touch.
#### 6. **Cool and Serve:**
– Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
– For an extra Easter touch, you can sprinkle a little more pastel-colored sprinkles over the cookies before serving.
### Tips and Variations
– **Use different candies:** While mini Easter candies like M&M’s or Cadbury mini eggs are perfect for this recipe, feel free to get creative! You can add other candy options such as chopped-up Easter chocolates, jelly beans, or even small marshmallow bunnies for extra fun.
– **Chill the dough:** If you have time, chill the cookie dough in the refrigerator for 30 minutes before baking. This helps the cookies hold their shape better and prevents them from spreading too much.
– **Try white or milk chocolate chips:** If you’re a fan of different chocolate flavors, try swapping out the semi-sweet chocolate chips for white or milk chocolate chips for a different flavor profile.
– **Make it gluten-free:** If you need a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum.
### Why Easter Chocolate Chip Cookies Are a Must-Make
**Easter Chocolate Chip Cookies** bring the beloved classic cookie into the world of holiday fun, with vibrant colors and the festive charm of Easter candies. Whether you’re baking for a family gathering, filling up an Easter basket, or just making a batch for yourself, these cookies bring joy to any occasion. The chewy texture, the rich chocolate chips, and the pastel-colored candies create a playful and delicious treat that’s both nostalgic and exciting. They’re not only a visual treat but also a delightful bite, making them perfect for all ages.
### Final Thoughts
There’s no better way to celebrate Easter than with a batch of **Easter Chocolate Chip Cookies**. With their festive colors, creamy chocolate chips, and seasonal candies, these cookies are a sweet way to welcome the holiday. Whether you’re baking with the kids or creating a batch to share with loved ones, these cookies add a touch of whimsy and sweetness to your celebration. Simple, delicious, and oh-so-festive, Easter chocolate chip cookies will quickly become a seasonal favorite that everyone looks forward to each year. Happy baking and Happy Easter!
ADVERTISEMENT
