I love making these Easter Chocolate Chip Cookies because they combine classic chocolate chip goodness with fun, festive pastel M&M’s and a touch of marshmallow sweetness. They’re soft, chewy, and perfect for sharing during Easter celebrations or any springtime gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
1/2 cup pastel M&M’s (or Easter-themed candy-coated chocolates)
1/4 cup mini marshmallows (optional, for extra Easter flair)
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chocolate chips, pastel M&M’s, and mini marshmallows if using. For extra color and decoration, save a few M&M’s and marshmallows to press on top of the cookies before baking.
Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few more M&M’s and marshmallows on top if desired.
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 medium-sized cookies. The total prep time is around 15 minutes, with an additional 10–12 minutes for baking. Cooling takes about 10 minutes, so I usually plan for around 35–40 minutes from start to finish.
Variations
I like to switch things up by using different types of chocolate chips — white chocolate or dark chocolate work beautifully too. If I want to make these cookies gluten-free, I swap the all-purpose flour for a gluten-free baking blend. For an extra festive touch, sometimes I add chopped nuts or shredded coconut. The mini marshmallows are optional but add a fun texture that fits the Easter theme perfectly.
Storage/Reheating
I store these cookies in an airtight container at room temperature, and they stay fresh for up to 4 days. If I want to keep them longer, I freeze the baked cookies for up to 3 months and thaw them at room temperature when ready to enjoy. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back some softness and warmth.
FAQs
How can I make these cookies dairy-free?
I replace the unsalted butter with a plant-based margarine or coconut oil and make sure the chocolate chips are dairy-free. The texture might vary slightly but the flavor remains delicious.
Can I use regular M&M’s instead of pastel or Easter-themed ones?
Absolutely! Regular M&M’s work just fine. The pastel or Easter-themed ones just add a festive look, but the taste is still great with any candy-coated chocolate.
Are these cookies soft or crunchy?
I prefer these cookies soft and chewy, especially with the marshmallows inside. If you like them crunchier, you can bake them a minute or two longer, but watch carefully so they don’t overbake.
Can I prepare the dough ahead of time?
Yes! I often make the dough a day ahead, cover it tightly, and refrigerate. When ready, I scoop and bake fresh for best results.
What’s the best way to prevent cookies from spreading too much?
I find chilling the dough for 30 minutes before baking helps control spreading. Also, make sure your butter isn’t too soft or melted when mixing.
Conclusion
I always look forward to baking these Easter Chocolate Chip Cookies because they bring a joyful burst of color and classic flavor to the table. Whether for a holiday party or just a sweet treat, these cookies are easy to make and loved by everyone. They perfectly balance soft centers with a little crunch, plus the fun festive candies make them a delightful celebration in every bite.
Recipe:
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Easter Chocolate Chip Cookies
- Total Time: 35-40 minutes (including cooling)
- Yield: About 24 medium-sized cookies
- Diet: Vegetarian
Description
Soft and chewy Easter Chocolate Chip Cookies combining classic chocolate chips with festive pastel M&M’s and optional mini marshmallows for a fun, colorful treat perfect for spring celebrations.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
1/2 cup pastel M&M’s (or Easter-themed candy-coated chocolates)
1/4 cup mini marshmallows (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips, pastel M&M’s, and mini marshmallows if using. Save some M&M’s and marshmallows for topping.
- Drop dough onto prepared sheets using a cookie scoop or spoon, spacing 2 inches apart. Press remaining M&M’s and marshmallows on top.
- Bake 10–12 minutes until edges are golden and centers are soft.
- Cool cookies on baking sheet for a few minutes, then transfer to wire rack to cool completely.
Notes
Optional mini marshmallows add a soft texture and festive flair.
Chilling dough for 30 minutes helps prevent cookies from spreading too much.
Can substitute white or dark chocolate chips for variety.
Use gluten-free flour blend to make gluten-free version.
Store cookies in airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Reheat cookies in microwave for 10 seconds to restore softness.
For dairy-free, use plant-based margarine or coconut oil and dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
