The BEST Easter Chocolate Chip Cookies
These Easter Chocolate Chip Cookies are soft, chewy, thick, and absolutely loaded with melty chocolate chips and pastel M&Ms! After nine rounds of testing, this recipe delivers the ultimate bakery-style Easter cookie with perfect texture, rich caramel flavor, and stunning festive color — guaranteed to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 24 cookies
- Category: Dessert, Cookies, Holiday, Easter
- Method: Baked
- Cuisine: American
Ingredients
1 cup (226g) unsalted butter, softened
3/4 cup (150g) light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 1/4 cups (280g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) semi-sweet chocolate chips
1 cup (180g) pastel Easter M&Ms
Optional: extra M&Ms and chocolate chips for topping
Instructions
1. Line a small baking sheet with parchment paper for chilling the dough balls later.
2. In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
3. Add the egg and vanilla extract; mix until smooth and fully combined.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the last streaks of flour disappear.
6. Gently fold in the semi-sweet chocolate chips and Easter M&Ms with a spatula.
7. Using a medium cookie scoop (about 2 tablespoons), scoop the dough into balls and place on the prepared tray.
8. Press a few extra M&Ms on top for that bakery-style look.
9. Cover with plastic wrap and freeze for at least 1 hour (or up to overnight). This prevents spreading and keeps cookies thick.
10. When ready to bake, preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
11. Place frozen dough balls 2–3 inches apart and bake for 10–12 minutes, until edges are golden and centers appear slightly underbaked.
12. Remove from oven and, if desired, press a few more chocolate chips or M&Ms into the tops while warm.
13. Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
• Store baked cookies in an airtight container at room temperature for up to 7 days.
• To keep cookies soft, add a slice of sandwich bread to the container.
Freezing:
• Flash freeze unbaked dough balls on a tray for 1 hour, then store in a freezer-safe bag for up to 3 months.
• Bake straight from frozen; add 1–2 minutes to the baking time.
Tips for Perfect Cookies:
• Never melt the butter — use softened butter only.
• Always chill (or freeze) dough balls before baking to prevent flat cookies.
• Use a cookie scoop for uniform shape and even baking.
• Try the “cookie scoot” trick: swirl a round glass around each cookie right after baking to shape perfect circles.
Make-Ahead Option:
• Prepare dough up to 3 days in advance and refrigerate in an airtight container until ready to bake.