Description
Soft and chewy chocolate chip cookies filled with pastel Easter candies for a fun and festive spring dessert.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (milk, dark, or white)
- 1 cup Easter M&M’s or pastel chocolate candies
Optional Add-Ons
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup white chocolate chips
- Mini marshmallows
- Shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients to form a dough.
- Fold in chocolate chips and Easter M&M’s. Add optional mix-ins if desired.
- Scoop tablespoon-sized dough balls onto the baking sheet, leaving space between each cookie.
- Bake 10–12 minutes until edges are lightly golden.
- Allow cookies to cool slightly before transferring to a cooling rack.
Notes
- Chill dough for 20–30 minutes if you prefer thicker cookies.
- Press a few extra M&M’s on top before baking for a colorful finish.
- Do not overbake; cookies continue to set while cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes