Easter Chocolate Chip Cookies are the ultimate festive dessert that combines bakery style indulgence with colorful holiday charm. These thick, soft, and chewy cookies are filled with rich semi sweet chocolate chips and bright pastel candies that make every bite taste like spring. Perfect for Easter brunch, classroom parties, or family gatherings, this easy recipe comes together quickly and delivers bakery quality results at home. A special freezing step ensures the cookies stay tall, fluffy, and irresistibly gooey in the center while developing golden, lightly crisp edges.
Why You Will Love This Recipe
These Easter Chocolate Chip Cookies are everything you want in a holiday dessert:
• Extra thick bakery style texture
• Soft, chewy centers with slightly crisp edges
• Loaded with melty chocolate in every bite
• Bright pastel candies perfect for Easter celebrations
• Quick 10 minute prep time
• Great for gifting, parties, and dessert tables
Adding cornstarch gives the cookies a soft, delicate texture while helping them stay thick and pillowy. The freezing step locks in structure so the cookies bake up beautifully every time.
Ingredients
To make 24 cookies, you will need:
• ¾ cup unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 egg, room temperature
• 1 tablespoon vanilla extract
• 2½ cups all purpose flour, spooned and leveled
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 12 ounces semi sweet chocolate chips
• 1 cup M and M candies, plus extra for topping
Each ingredient works together to create perfect texture and flavor. Brown sugar adds moisture and chewiness, while cornstarch keeps the crumb tender. A generous amount of chocolate ensures rich flavor in every bite.
Step by Step How to Make Easter Chocolate Chip Cookies
Step 1: Prepare the baking sheet
Line a small baking sheet with parchment paper and set aside.
Step 2: Cream butter and sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy.
Step 3: Add egg and vanilla
Beat in the egg and vanilla extract until the mixture is smooth and thoroughly incorporated.
Step 4: Mix dry ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Step 6: Add chocolate and candies
Fold in the semi sweet chocolate chips and M and M candies evenly throughout the dough.
Step 7: Scoop and shape
Scoop about 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet. Press a few extra candies on top for a bakery style finish.
Step 8: Freeze
Cover and freeze the dough balls for at least 1 hour or up to overnight. If freezing overnight, allow the dough to sit at room temperature for 10 minutes before baking.
Step 9: Bake
Preheat oven to 350°F. Place chilled dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. The centers should look slightly soft when removed.
Step 10: Cool
Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Helpful Tips
• Use room temperature ingredients for best mixing results.
• Spoon and level flour to avoid dense cookies.
• Do not skip the freezing step for thick cookies.
• Slightly underbake for soft centers.
• Press extra chocolate chips onto warm cookies for a bakery look.
Substitutions And Variations
• Substitute milk or dark chocolate chips for a flavor twist.
• Add white chocolate chips for extra sweetness.
• Mix in chopped nuts for added crunch.
• Use different pastel candy-coated chocolates for variety.
• Add peanut butter chips for a fun flavor combination.
Storage Instructions
Keep the cooled cookies in an airtight container at room temperature for up to one week.
To store them longer, place the baked cookies in a sealed container and freeze for up to three months. You can also freeze unbaked dough balls and bake directly from frozen, adding one to two extra minutes to the baking time.
Nutritional Information
Per cookie approximately:
Calories 279 kcal
Carbohydrates 36 g
Protein 2 g
Fat 13 g
Saturated Fat 8 g
Cholesterol 24 mg
Sodium 114 mg
Potassium 110 mg
Fiber 1 g
Sugar 23 g
Vitamin A 215 IU
Vitamin C 0.1 mg
Calcium 31 mg
Iron 1.7 mg
Serving Suggestions
Serve these cookies with a cold glass of milk or a warm cup of coffee for a cozy treat. Arrange them on a pastel platter for Easter brunch or wrap them in decorative bags for gifting.
For a more festive presentation, pair the cookies with a scoop of vanilla ice cream and drizzle chocolate syrup on top to create an easy cookie sundae. They also make a colorful addition to Easter baskets and dessert tables.
Frequently Asked Questions About Easter Chocolate Chip Cookies
Can I skip freezing the dough?
Freezing helps prevent spreading and keeps the cookies thick. Skipping this step may result in flatter cookies.
Why do the cookies look underbaked?
They should appear slightly soft in the center when removed from the oven. They will continue to set as they cool.
Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours or freeze shaped dough balls for several months.
How do I keep cookies soft?
Store them in an airtight container and add a slice of bread to help retain moisture.
Can I use different candies?
Absolutely. Any candy-coated chocolate pieces will work. Choose pastel colors to maintain a festive Easter theme.
Final Thoughts
Thank you so much for baking along with me. These Easter Chocolate Chip Cookies are one of my favorite springtime treats because they are incredibly easy to make and packed with rich, melty chocolate in every soft and chewy bite. I love how the colorful candies instantly brighten the table and bring a little extra joy to the celebration. I hope this recipe fills your kitchen with warmth and sweetness. Happy baking, and thank you for being part of this wonderful food loving community.
Print
Easter Chocolate Chip Cookies
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Easter Chocolate Chip Cookies that are thick, soft, and bakery style with pastel candies and rich chocolate chips in every bite. Perfect for Easter baking, dessert tables, and spring celebrations.
Ingredients
¾ cup unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
1 egg, room temperature
1 tablespoon vanilla extract
2½ cups all purpose flour, spooned and leveled
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
12 ounces semi sweet chocolate chips
1 cup pastel M and M candies, plus extra for topping
Instructions
Step 1: Prepare the baking sheet
Line a small baking sheet with parchment paper and set aside.
Step 2: Cream butter and sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy.
Step 3: Add egg and vanilla
Beat in the egg and vanilla extract until the mixture is smooth and thoroughly incorporated.
Step 4: Mix dry ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Step 6: Add chocolate and candies
Fold in the semi sweet chocolate chips and M and M candies evenly throughout the dough.
Step 7: Scoop and shape
Scoop about 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet. Press a few extra candies on top for a bakery style finish.
Step 8: Freeze
Cover and freeze the dough balls for at least 1 hour or up to overnight. If freezing overnight, allow the dough to sit at room temperature for 10 minutes before baking.
Step 9: Bake
Preheat oven to 350°F. Place chilled dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. The centers should look slightly soft when removed.
Step 10: Cool
Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Do not skip the freezing step if you want thick cookies.
Spoon and level the flour to avoid dense cookies.
Cookies will continue to set as they cool.
Store in an airtight container to maintain softness.
- Prep Time: 10 minutes + Chill Time 1 hour
- Cook Time: 10 to 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American