This Easter Chocolate Chip Cookies recipe is so easy to make and so much fun! This simple Easter cookie recipe is 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!
2cupsall purpose floursubstitute all purpose gluten-free flour for gf option
3/4teaspoonbaking soda
1/2teaspoonsalt
1/2cupchocolate chips
1/2cupmini eggs+ more chopped mini eggs to top each cookie (optional)
Instructions
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.