Easter Chocolate Chip Cookies are soft and chewy with tons of chocolate chips and Easter M&M’s. It’s the perfect chocolate chip cookie.

Easter Chocolate Chip Cookies on a wire rack
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We love to bake especially for the holidays. These chocolate chip cookies are the perfect Easter cookie recipe to make this holiday. It’s easy to make and made with simple ingredients.

We have an Easter tradition of making easy Easter desserts along with these Easter chocolate chip m&m cookies. The kids also help make Easter Pretzel Rods, Peeps Rice Krispie Treats Recipe and Easter Cookie Cake.

Why this recipe works

Everything you love about a classic Chocolate Chip Cookie recipe is packed into this recipe but with festive Easter candy. The pastel M&M’s make this such a fun treat for the whole family.

Ingredients

Ingredients needed - butter, sugar, brown sugar, eggs, vanilla, flour, cornstarch, baking soda, salt, chocolate chips, M&M's
  • Butter (softened)
  • Granulated Sugar
  • Brown Sugar
  • Large Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Semi-Sweet Chocolate Chips
  • Pastel M&Ms (Easter M&Ms) 

Scroll to the recipe card and get the complete ingredient list and recipe for chocolate chip m&m cookies.

Substitutions and Additions

  • Mini M&M‘s – We used regular M&M’s but feel free to use mini M&M’s or other types of Easter candy. Cadbury Mini Eggs would be a fun topping.
  • Sprinkles – For more added Easter cookies, add in pastel sprinkles.
  • Chocolate Chips – We used Semi-Sweet Chocolate Chips but you can use dark chocolate or other flavors.

How to Make Easter Chocolate Chip Cookies

  • Step 1 – Heat Oven – Preheat the oven to 350 degrees F.
Mixing bowl with butter and sugars.

Step 2. Beat butter and both types of sugar in a large bowl until creamy. You can use a stand mixer or hand mixer.

Mixing bowl with eggs and vanilla added.

Step 3. Add the eggs and vanilla. Scrape down the sides of the bowl and then add in the eggs and vanilla.  Continue mixing until thoroughly combined.

Chocolate mixed into the dough.

Step 4. Combine wet and dry ingredients. Fold in Chocolate Chips and M&Ms. Reserve some of the M&Ms for topping on the cookies. 

Dough balls placed on cookie sheet.

Step 5. Form dough into balls. Then drop the cookie dough onto baking sheets. Press the reserved M&Ms into the top of the cookies.  

Cookies cooling on baking sheet.

Step 6. Bake the Cookies for 8-10 minutes until the edges of the cookies are slightly brown.  Do not over bake.  The cookies may look raw in the middle but they will continue to cook as they set.  

Cookies cooling on wire rack.

Step 7. Finally, cool the cookies on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.

Easter Chocolate Chip Cookies stacked

Expert Tips

  • Chilling the dough – After combining the ingredients, there is no need to chill the dough. But if you prepare the dough ahead of time, place in the fridge.
  • Don’t Overbake – All ovens will cook differently, but we recommend not to over cook cookies. Allow cookies to finish cooking on the baking sheet.
  • Butter – Make sure your butter is softened before using. We like it to be at room temperature as it mixes so much better.
  • Measuring Cup – Use a measuring cup to measure out ingredients. This helps to measure ingredients correctly.
  • Rolling Cookie Balls – When we roll the cookie balls we try to make them tall instead flat. This helps to keep them thick.
Easter Chocolate Chip Cookies stacked

FAQs

How to freeze?

We love to freeze cookies that are already baked or the cookie dough. This allows you to always have freshly baked cookies at any time.

Freezing Cookie Dough Balls
Flash freeze the unbaked cookie dough balls on a cookie sheet in the freezer. This normally takes 2 to 3 hours.
Then place the cookies in a freezer container or bag. Freeze up to 2 months.
Bake as normal when ready to enjoy. You may need to add 2 to 3 minutes to the baking time if frozen.

Freezing Cooked Cookies
Allow the cookies to cool completely and store inside a freezer container.
Separate the cookies with parchment paper so they do not stick to each other. Freeze up to a month and thaw overnight on the counter when ready to enjoy.

How to store cookies?

Store the leftover cookies in an airtight container or ziplock bag at room temperature for up to 5 days.  Keep a slice of bread in the container with the cookies to keep them moist.  

Easter Chocolate Chip Cookies

More Easter Cookies

Once you try this recipe for chocolate chip easter cookies, come back and leave a star rating and comment.

Easter Chocolate Chip Cookies

4.80 from 10 votes
Easter Chocolate Chip Cookies are soft and chewy with tons of chocolate chips and Easter M&M's. It's the perfect chocolate chip cookie.
Prep Time 10 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 25 minutes
Servings 24
Cuisine American
Course Dessert
Calories 269

Ingredients

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Instructions

  • Preheat the oven to 350 degrees F.
  • In a large bowl beat (with a stand up mixer or hand mixer), the butter and both sugars.  Mix on medium speed for 2-3 minutes until the mixture is creamy.
  • Scrape down the sides of the bowl and then add in the eggs and vanilla.  Continue mixing until thoroughly combined.
  • In a separate bowl, stir together the flour, cornstarch, baking soda and salt.
  • Then mix the bowl of dry ingredients into the wet ingredients.  We recommend mixing this by hand so that the mixture does not get over mixed.
  • Next gently stir in the chocolate chips and M&Ms.  Reserve some of the M&Ms for topping on the cookies.
  • Then drop the cookie dough onto baking sheets in approximately 1.5 tablespoon amounts. Press the reserved M&Ms into the top of the cookies.
  • Bake for 8-10 minutes until the edges of the cookies are slightly brown.  Do not over bake.  The cookies may look raw in the middle but they will continue to cook as they set.
  • Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
  • Then the cookies are ready to serve and enjoy!

Recipe Notes

Store the leftover cookies in an airtight container or ziplock bag at room temperature for up to 5 days.  Keep a slice of bread in the container with the cookies to keep them moist. 

Nutrition Facts

Calories 269kcal, Carbohydrates 35g, Protein 3g, Fat 13g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.3g, Cholesterol 36mg, Sodium 170mg, Potassium 79mg, Fiber 1g, Sugar 21g, Vitamin A 279IU, Vitamin C 0.1mg, Calcium 29mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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