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Easter Chocolate Chip Cookies

Soft, chewy cookies loaded with semi-sweet chocolate chips and colorful Easter M&Ms, perfect for celebrating spring and Easter with family and friends.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Easter Chocolate Chip Cookies
  • 3/4 cup unsalted butter room temperature, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 1 tbsp vanilla extract
  • 2.5 cups all-purpose flour spooned and leveled
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 oz semi-sweet chocolate chips
  • 1 cup M&Ms plus extra for topping (optional)

Equipment

  • Large Mixing Bowl
  • Hand Mixer or Stand Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop or Tablespoon

Method
 

  1. Step 1: Line a small baking sheet with parchment paper and set aside.
  2. Step 2: In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until smooth and fluffy, about 2–3 minutes using a hand mixer or stand mixer.
  3. Step 3: Beat in the egg and vanilla extract until fully combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined.
  6. Step 6: Fold in the chocolate chips and M&Ms using a spatula.
  7. Step 7: Using a cookie scoop or tablespoon, portion out about 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet. Press a few extra M&Ms on top of each dough ball for extra color, if desired.
  8. Step 8: Cover the dough balls with plastic wrap and freeze for at least 1 hour or overnight. If frozen overnight, let dough sit at room temperature for about 10 minutes before baking.
  9. Step 9: Preheat oven to 350°F (175°C). Bake frozen dough balls on the parchment-lined baking sheet for 10 to 12 minutes. Cookies might look slightly underbaked when removed.
  10. Step 10: Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.

Notes

Swap unsalted butter with coconut oil or plant-based butter for dairy-free options. Use coconut sugar for deeper flavor or all brown sugar for chewier cookies. Try different chocolate chips or nuts for variety. Freeze dough up to one week before baking. Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.