Easter is a time of joy, renewal, and, of course, sweet treats! This year, elevate your holiday baking with a batch of Easy Easter Chocolate Chip Cookies. These cookies are not only packed with the classic chocolate chip flavor everyone loves but are also adorned with colorful M&M candies to capture the festive spirit of Easter. Perfect for holiday gatherings, these delightful cookies are as fun to make as they are to eat. Let’s dive into the recipe and some expert tips to ensure your cookies are the highlight of your Easter celebration.
Ingredients:
- 1 cup butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, lightly packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- ½ cup Easter M&M’s candies
Directions:
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Melt the butter in the microwave for about 40 seconds, ensuring it’s just melted and not hot. If there are any unmelted pieces, gently swirl the butter until it’s completely smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with both granulated and brown sugars. Stir until the mixture is creamy. Add the vanilla extract and eggs, mixing just until everything is well incorporated.
- Combine Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Stir until the dough comes together without overmixing. Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Shape and Bake: Using a medium cookie scoop or about 2 tablespoons of dough, roll the dough into balls and place them on a baking sheet lined with silicone or parchment paper. Bake in the preheated oven for 9-11 minutes, or until the cookies are just starting to turn golden but are still puffy. Remember, the key to soft cookies is not to overbake them.
- Decorate: While the cookies are baking, prepare your M&M candies by cutting half of them in half to create the bunny ears. As soon as the cookies come out of the oven, gently press a whole M&M into the center of each cookie for the nose and add two halves for the ears. The residual heat will help the candies stick to the cookies.
Expert Tips:
- Mini Chips Matter: Using mini chocolate chips ensures that every bite is filled with chocolatey goodness without overwhelming the cookie or interfering with the placement of the M&M candies.
- Smooth Rolling: For aesthetically pleasing cookies, roll the dough in your hands to create smooth balls. This makes it easier to decorate the cookies with M&M candies after baking.
- Softness Secret: Avoid overbaking to keep the cookies soft and chewy. They will continue to set as they cool on the baking sheet.
- Prep Your Decor: Have the M&M’s ready for decoration as soon as the cookies come out of the oven to ensure they adhere properly.
Storage:
Keep your Easter chocolate chip cookies in an airtight container at room temperature for up to 4-5 days. If you prefer to make them ahead of time, they can be frozen for up to 3 months. Note that the colors from the M&M candies may bleed slightly when defrosting.
Conclusion:
These Easy Easter Chocolate Chip Cookies are the perfect way to add a touch of sweetness and whimsy to your holiday celebrations. With their soft, chewy texture, rich chocolate chips, and adorable M&M bunny faces, they’re sure to bring a smile to everyone’s face. So, gather your ingredients, and let’s bake up a batch of these festive treats that are sure to become a new Easter tradition in your home.
Print
Easy Easter Chocolate Chip Cookies
Description
Easter is a time of joy, renewal, and, of course, sweet treats! This year, elevate your holiday baking with a batch of Easy Easter Chocolate Chip Cookies. These cookies are not only packed with the classic chocolate chip flavor everyone loves but are also adorned with colorful M&M candies to capture the festive spirit of Easter. Perfect for holiday gatherings, these delightful cookies are as fun to make as they are to eat. Let’s dive into the recipe and some expert tips to ensure your cookies are the highlight of your Easter celebration.
Ingredients
- 1 cup butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, lightly packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- ½ cup Easter M&M’s candies
Instructions
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Melt the butter in the microwave for about 40 seconds, ensuring it’s just melted and not hot. If there are any unmelted pieces, gently swirl the butter until it’s completely smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with both granulated and brown sugars. Stir until the mixture is creamy. Add the vanilla extract and eggs, mixing just until everything is well incorporated.
- Combine Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Stir until the dough comes together without overmixing. Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Shape and Bake: Using a medium cookie scoop or about 2 tablespoons of dough, roll the dough into balls and place them on a baking sheet lined with silicone or parchment paper. Bake in the preheated oven for 9-11 minutes, or until the cookies are just starting to turn golden but are still puffy. Remember, the key to soft cookies is not to overbake them.
- Decorate: While the cookies are baking, prepare your M&M candies by cutting half of them in half to create the bunny ears. As soon as the cookies come out of the oven, gently press a whole M&M into the center of each cookie for the nose and add two halves for the ears. The residual heat will help the candies stick to the cookies.
My cookies turned out a little flat, it looked like they should of been more puffy, what might I had done wrong?
If your Easter Chocolate Chip Cookies turned out flat instead of puffy, here are a few possible reasons:
Over-melted Butter: If the butter was too hot when mixed with the sugars, it can cause the cookies to spread too much.
Measuring Flour Incorrectly: Not using enough flour due to improper measuring can lead to flat cookies. Always spoon flour into the measuring cup and level it off.
Overmixing the Dough: This can incorporate too much air into the dough, causing it to collapse in the oven.
Expired Baking Soda: If your baking soda is old or expired, it won’t react properly to create the lift needed for puffy cookies.
Check these aspects to troubleshoot and improve the puffiness of your cookies next time.