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 Time10

Cook Time10

Cool5

Total Time25

Course: Dessert

Cuisine: American

Keyword: Easter Chocolate Chip Cookies

Servings:

Calories: 269kcal

Author: Carrie Barnard

Ingredients

1 cup Butter softened
1/2 cup Granulated Sugar
1 cup Brown Sugar
2 Large Eggs
2 tsp Vanilla Extract
3 cups All Purpose Flour
2 tsp Cornstarch
1 tsp Baking Soda
1/2 tsp Salt
1 cup Semi-Sweet Chocolate Chips
1 cup Pastel M&Ms Easter M&Ms

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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!

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.

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