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A dozen Easter Chocolate Chip Cookies.
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4.17 from 12 votes

Easy Easter Chocolate Chip Cookies

A no chill chocolate chip cookie is made festive with the addition of M&M's candies on top to look like bunnies for the most delicious and adorable Easter Chocolate Chip Cookies.
Prep Time15 minutes
Cook Time45 minutes
0 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 230kcal

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.

Nutrition

Serving: 1cookie | Calories: 230kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 169mg | Potassium: 31mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg