Print

The BEST Easter Chocolate Chip Cookies: A Delicious Treat for the Holiday Season

Print Recipe

Nothing says Easter like warm, gooey, bakery-style Chocolate Chip Cookies loaded with sweet chocolate and colorful M&Ms! These cookies are soft, chewy, and extra thick—just like the ones from your favorite bakery. Whether you’re making them for a family gathering or sneaking a few for yourself, these cookies are pure happiness in every bite! Get your apron on and let’s bake some Easter magic!

Ingredients

Scale
  • 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&Ms (plus more for topping, if desired)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
    • Beat in the egg and vanilla extract until fully combined.
  2. Mix Dry Ingredients:
    • In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  3. Add Mix-Ins:
    • Fold in the chocolate chips and M&Ms until evenly distributed.
  4. Shape the Cookies:
    • Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them on a parchment-lined baking sheet.
    • Press a few extra M&Ms onto the tops of the dough balls for a festive look.
  5. Freeze:
    • Cover the dough balls with plastic wrap and freeze for at least 1 hour (or up to overnight). If freezing overnight, let the dough sit at room temperature for 10 minutes before baking.
  6. Bake:
    • Preheat the oven to 350°F (175°C).
    • Place the dough balls on a parchment-lined baking sheet, leaving space between them.
    • Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly underdone.
  7. Cool and Serve:
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
    • Store in an airtight container for up to a week.

Notes

  1. Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smooth, even dough.
  2. Don’t Overmix: Mix the dough just until the ingredients are combined to avoid tough cookies.
  3. Freeze the Dough: Freezing the dough balls helps the cookies stay thick and prevents them from spreading too much.
  4. Under-Bake Slightly: The cookies will continue to cook on the baking sheet, so take them out when they look slightly underdone for a soft and chewy texture.
  5. Customize: Use pastel-colored M&Ms for an extra Easter touch!

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-best-easter-chocolate-chip-cookies-a-delicious-treat-for-the-holiday-season/