Easter Chocolate Chip Cookies

Here’s a fun and delicious Easter Chocolate Chip Cookies recipe with a festive twist — perfect for spring and Easter celebrations!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 cup mini pastel-colored candy-coated chocolate eggs (like mini Cadbury eggs or M&M’s)

Instructions:

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips and the mini pastel candy-coated eggs gently.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 9 to 11 minutes, or until edges are golden but centers still soft.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Tips:

For extra Easter vibes, you can add pastel sprinkles on top before baking.
These cookies store well in an airtight container for up to a week (if they last that long!).