Easy Easter Chocolate Chip Cookies
I am of the belief that you should have a chocolate chip cookie recipe for every single holiday. One that includes a super special element that is perfect to celebrate with. Using holiday M&M’s is the perfect way to create that in these Easy Easter Chocolate Chip Cookies!
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Tips & tricks to achieve the most delicious cookies of your life!
The Best Easter Chocolate Chip Cookies
There are a few things that I look forward to when it comes to holiday cookies. First of all, the recipe can’t have too many steps. The easier the better.
Secondly, they need to be adorable and highlight the celebration, just like these Valentine’s Day Chocolate Chip Cookies! Guess what!? These Easter Chocolate Chip Cookies have it all.
Not only are they easy and festive but they also taste fabulous. Using candy coated chocolate candies for the bunnies is sweet and simple.
The chocolate bunnies are the perfect addition to take a traditional cookie and make them perfect for Easter! You can also try these fun Bunny Cookies!
What goes into this Recipe
- Melted Butter- Using melted butter for the cookie dough allows you to not need a mixer.
- Mini Chocolate Chips- The small size of the mini semi-sweet chocolate chips give you room to add the chocolate candy bunnies on top.
- M&M’s candy– The Easter colored candies look extra festive but any color will work.
See recipe card for full information on ingredients and quantities.
Variations and Substitutions
If you would rather have a large and thick cookie? Try this Thick Cookie recipe that starts with cold butter, it is my favorite chocolate chip cookie recipe.
Try adding milk chocolate, dark chocolate, chocolate chunks or white chocolate chips to the Easter candy cookies. Milk chocolate chip cookies would go wonderfully with the pastel M&M candies.
How to make Chocolate Chip Cookies for Easter
1. Combine the melted butter, brown sugar and granulated sugar in a mixing bowl. Stir with a wooden spoon {or electric mixer} to combine.
2. Add the dry ingredients all at once to the butter mixture. Stir until you have a thick dough. Just like these Mini Chocolate Chip Cookies.
3. Add chocolate chips to the cookie dough.
4. Stir the chocolate chips into the dough with a spoon.
5. Use a medium cookie scoop {or about 1.5 tablespoons} to scoop the cookie dough into your hand and roll. Place the cookie dough balls on a silicone mat {or parchment paper} lined baking sheet.
6. Bake cookies in a 350 degree oven for 9-11 minutes or until the cookies are set {but not over baked}. Remove from the oven.
7. While the cookies are baking, cut 22-24 chocolate coated candies in half.
8. To make an M&M Easter bunny, immediately after you remove the baked cookies from the oven add two whole M&M candies to the top of the cookies. Then place two of the same colored candy halves cut side down to form ears. Allow the cookies to cool completely on the cookie sheet.
Expert Tips
- Add mini chocolate chips instead of regular sized chips to the classic chocolate chip cookies. This allows you to have room for adding the candy to the top but still get great chocolate flavor.
- Roll the cookie dough in your hands before adding them to the baking sheet. Doing so will give you a smoother cookie that makes adding the candy easier.
- Do not over bake the cookies. Bake them until they are just starting to turn a golden brown color, in order to get soft chewy cookies.
- Have the Easter M&M’s cut in half and ready when you remove the cookies from the oven. The quicker you work will give the best results, as the heat from the best chocolate chip cookies will slightly melt the candy and allow them to stay in the center of the cookies.
- If the candy isn’t adhering to the cookies add a tiny drop of corn syrup to the bottom of the candies. The corn syrup will act like a glue.
Storage and Freezing
Store: The best way to store Easter cookies is in an airtight container or covered tightly in plastic wrap at room temperature. They will last for 4-5 days.
Freeze: You can freeze this Easter cookie recipe for up to 3 months. Note: The chocolate coated candy may bleed color when the defrost.
Recipe FAQs
Some recipes require you to chill the dough but this recipe does not. You can make the cookie dough and bake it instantly which makes it a quick recipe.
To get a super chewy cookie there are a couple of things you can do. First of all, add an extra egg yolk to your dough. Egg yolks have more fat than the whites and keep the cookies soft.
You can also add a teaspoon of cornstarch to add a lighter and chewy texture. I also suggest not over baking your cookies and letting them cool on the baking sheet.
These truly are the best cookies for any spring occasion. Bag them up and add them to an Easter basket. You can also fill large plastic Easter eggs with the perfect chocolate chip cookies. The whole family will go crazy for them!
Want more Easter dessert ideas? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Easter Chocolate Chip Cookies
Ingredients
- 1 cup butter {melted}
- 1 cup granulated sugar
- ½ cup brown sugar {lightly packed}
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- ½ cup Easter M&M's candies
Instructions
- Preheat the oven to 350 degrees.
- Microwave the butter for about 40 seconds to just barely melt it. If there is still a piece of butter that isn't melted then swirl it until it melts {you don't want the butter to be hot or the eggs will curdle}.
- Add both sugars and mix until creamy {by hand works great}. Add the vanilla and the egg, mix until incorporated but do not over mix or the dough will be stiff.
- Add the flour, baking soda, and salt. Mix until everything is incorporated. Add the chocolate chips and stir until they are evenly distributed.
- Scoop the dough with a medium cookie scoop {or about 2 tablespoons} into your hand and roll until smooth. Place on a silicone {or parchment} lined baking sheet.
- Bake for 9-11 minutes. You want to remove them from the oven when they are puffy and just starting to turn golden. The key to getting the super soft cookie is to not over bake them. While the cookies are baking, cut half of your M&M's in half.
- Once you remove them from the oven immediately add the bunny face {a whole M&M} and the bunny ears {M&M cut in half}, being sure to press the candy into the cookie. Allow the cookies to cool completely on the baking sheet.
- Store in an airtight container at room temperature {or in the refrigerator} for up to 4 days or freeze for up to 3 months.
Notes
- Don’t substitute regular sized chocolate chips for the mini chips. Using mini chocolate chips allows you to have room for adding the candy to the top but still get great chocolate flavor. If you only have larger chips, chop them down before adding them.
- Do not over bake the cookies. Bake them until they are just starting to turn a golden brown color.
- Have the Easter M&M’s cut in half and ready when you remove the cookies from the oven. The quicker you work the better the candy will stay in the cookies.
- If the candy isn’t adhering to the cookies add a tiny drop of corn syrup to the bottom of the candies. The corn syrup will act like a glue.
Cookies were flavorful and so cute. I used a pill cutter to cut the M&M’s. Simplified the process. Will definitely make again.
I am so glad. Happy Easter.