Description
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1/2 cup pastel-colored M&M’s (or other Easter candy)
1/2 cup chopped walnuts (optional)
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry to the wet , mixing until just combined.
Fold in the chocolate chips, pastel M&M’s, and walnuts (if using).
Drop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to
cool completely.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Kcal: 180 kcal per cookie
Servings: 24 cookies
Step-by-Step Guide
Follow these detailed instructions for perfect Easter cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. In your large mixing bowl, beat the butter, brown sugar, and granulated sugar together on medium speed for a full 2-3 minutes until the mixture is pale and fluffy. This step incorporates air, which is key for texture. Add the vanilla and eggs, mixing for one minute after each egg to fully emulsify the batter. In your separate bowl, thoroughly whisk the flour, baking soda, and salt to evenly distribute the leavening agent. Add the dry ingredients to the wet in three batches, mixing on low speed until just combined after each. Overmixing here develops gluten and leads to tough cookies. Finally, use a spatula to gently fold in the chocolate chips, M&M’s, and optional walnuts.
Serving Suggestions
These festive cookies are versatile for any Easter gathering. Arrange them on a decorative platter with a pastel-colored napkin for a beautiful dessert table centerpiece. For a fun party activity, serve the cookies alongside small bowls of additional pastel candies, frosting, and sprinkles so guests can decorate their own. They also pair wonderfully with a glass of cold milk, a scoop of vanilla ice cream for a cookie sandwich, or a hot cup of coffee. Package them in clear cellophane bags tied with a ribbon for charming homemade gifts.
How-to Summary
To summarize, you will: 1) Cream softened butter and sugars until fluffy. 2) Mix in vanilla and eggs. 3) Combine dry ingredients separately. 4) Gradually mix dry into wet ingredients. 5) Fold in chocolate chips, M&M’s, and nuts. 6) Scoop dough onto a parchment-lined sheet. 7) Bake at 350°F for 10-12 minutes until golden.
Frequently Asked Questions
Can I use salted butter? Yes, but omit the added 1/2 teaspoon salt from the recipe to avoid overly salty cookies.
How can I make my cookies softer and chewier? For a chewier texture, use an extra 1/4 cup of brown sugar and replace one egg with an extra egg yolk. Slightly underbake by 1-2 minutes.
Can I prepare the dough ahead of time? Absolutely. You can refrigerate the dough, covered, for up to 72 hours. This actually deepens the flavors. Let it sit at room temperature for 15 minutes before scooping.
Why did my cookies spread too much? This is usually caused by butter that is too warm or melted. Ensure your butter is softened but still cool to the touch. Chilling the dough balls for 20 minutes before baking also helps.
Can I freeze the baked cookies? Yes. Once completely cooled, store them in an airtight container or freezer bag with parchment between layers. They will keep for up to 3 months. Thaw at room temperature.
Common Mistakes to Avoid
- Overmixing the dough after adding the flour, which activates gluten and creates a dense, tough cookie.
- Using melted butter instead of properly softened butter, leading to excessive spread and greasy cookies.
- Overbaking. Cookies continue to cook on the hot baking sheet. Remove them when the edges are set but the centers still look slightly soft.
- Not spacing dough balls 2 inches apart, causing them to bake into one large sheet.
- Adding M&M’s on top of dough balls instead of folding them in, which can cause them to burn or slide off.
Conclusion
These Easter Chocolate Chip Cookies are a simple yet spectacular way to celebrate the season. By combining classic chocolate chip cookie comfort with the festive cheer of pastel candies, they are guaranteed to be a hit with both kids and adults. Following the detailed steps, avoiding common pitfalls, and using the provided serving ideas will ensure your baking success. Enjoy the process of making these delightful treats and the joy they bring to your holiday table.
