This Easter Chocolate Chip Cookies recipe is so easy to make and so much fun! This simple Easter cookie recipe produces soft chewy cookies that are loaded with both chocolate chips and mini eggs for a cute and extra-delicious Easter treat. Best of all, it requires no softened butter and whips up in one bowl!
Chocolate chip cookies are always a good idea. But when you add mini eggs into the mix too, they are a downright irresistible! Not that I’ve ever been able to resist a cookie, lets be honest.
Mini eggs are a weakness of ours and so its not surprising that they are finding their way into our grocery cart with every shopping trip. Those adorable pastel-coloured mini eggs are easily my favourite treat this time of year, so it goes without saying they are turning up in any baked good I can dream up.
This Easter Chocolate Chip Cookies recipe is perfect for this time of year. They are super easy to whip up (in one bowl!) and require no softened butter. So if you are dreaming up this idea and want to get to baking right away (so that you can gobble up cookies asap), there is no need to wait on that stick of butter!
The cookies are soft, chewy and studded with all the chocolatey-goodness you desire!
Why this Easter Chocolate Chip Cookies recipe is the BEST
- they’re delicious!
- the cookies turn out soft and chewy
- this recipe whips up in one bowl, meaning easy clean-up!
- these chocolate chip cookies have both chocolate chips AND mini eggs
- this recipe makes 18 cookies so there is plenty for sharing
- you can freeze the dough so you can enjoy some cookies now and some later when the craving strikes
- they are easily customizable. Feel free to sub pastel-colored m&ms instead of mini eggs if you like. You can also add chopped nuts, butterscotch chips or your favourite cookie mix-in. Have fun!
Ingredients in Easter Chocolate Chip Cookies
- brown sugar
- vanilla extract
- all purpose flour
- baking soda
- chocolate chips
- mini eggs
How to make these Easter-themed Cookies
- Mix the wet ingredients and sugar: In a large bowl, mix the melted butter, egg, milk, sugars, and vanilla extract.
- Add the dry ingredients: Add the salt, baking soda, and flour into the wet mixture and stir until everything is well incorporated.
- Fold in the chocolate chips and mini eggs: Fold in the chocolate chips and mini eggs. Place the cookie mix in the fridge and chill for 1-2 hours.
- Scoop and bake: Using a 1 1/2 tablespoon cookie scoop (or heaping tablespoons), arrange 9 mounds on each baking sheet. The cookies will spread while cooking so be sure to leave space in between mounds to prevent touching. [Optional: add a few more crushed or whole mini eggs on top of each cookie]. Bake the cookies for 15 minutes or until the edges begin to set but the center is still soft. Let them cool on the baking sheet for at least 10 minutes.
How to freeze chocolate chip cookies
To freeze cookie dough, scoop the dough into mounds on a baking sheet lined with parchment paper. Place the baking sheet in a freezer. Once the dough balls are frozen solid, place them in a freezer safe plastic bag.
When you are ready to bake, you have two options. You can defrost the cookie dough overnight in the fridge and then bake the cookies as instructed. This is the preferred method and yields the best results. But if you are impatient like me, you can bake them frozen. You will need to add a few more minutes of baking time if you are doing this.
I hope you enjoy these cookies as much as we do!
If you are looking for more Easter treats, check out these recipes:
Easter Chocolate Chip Cookies
- 1/2 cup butter melted and slightly cooled
- 1 large egg lightly whisked
- 1/4 cup milk or milk of choice
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour substitute all purpose gluten-free flour for gf option
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup mini eggs + more chopped mini eggs to top each cookie (optional)
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- In a large bowl, mix the melted butter, egg, milk, sugars, and vanilla extract.
- Add the salt, baking soda, and flour into the wet mixture and stir until everything is well incorporated.
- Fold in the chocolate chips and mini eggs. Place the cookie mix in the fridge and chill for 1-2 hours.
- Using a 1 1/2 tablespoon cookie scoop (or heaping tablespoons), arrange 9 mounds on each baking sheet. The cookies will spread while cooking so be sure to leave space in between mounds to prevent touching. [Optional: top each cookie dough ball with additional chopped mini eggs].
- Bake the cookies for 15 minutes or until the edges begin to set but the center is still soft. Let them cool on the baking sheet for at least 10 minutes.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.