Chocolate Chip Easter Cookies

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5 from 1 vote

Easter themed chocolate chip cookies

Prep Time20

Cook Time15

Chilling time15

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 289kcal

Author: Cari

Ingredients

½ cup unsalted butter room temperature
¼ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon corn starch
2 tablespoon Instant Vanilla Pudding mix
½ teaspoon salt
1 ½ cups all-purpose flour
2 cups semi sweet chocolate chips separated
½ cup of m&m's
¼ cup of Easter sprinkles

Instructions

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Place room temperature butter into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla extract, beating to combine the wet ingredients.
Once combined, add your dry ingredients, flour, baking soda, corn starch, instant vanilla pudding mix and salt. Mix on low until just combined.
Lastly, mix in 1 ½ cup of semi-sweet chocolate chips
Place the easter m&m's and ½ cup of chocolate chips on a plate or medium bowl
Using a cookie scoop or ice cream scoop, scoop our your cookie dough.
Grab your cookie dough ball and press it into the plate filled with m&m's. Be sure to press all those m&m's into the top the cookie.
Place the cookies in the freezer for 15 minutes then bake for 12-15 minutes.
Once ready to bake, place the cookies on a parchment lined cookie sheet and space them about 2 inches apart.
Right before placing the cookies in the oven, sprinkle your Easter themed sprinkles on the cookies.
Bake them for 13-15 minutes, carefully transfer them to a cooling rack once they come out of the oven. Allow the cookies to cool then enjoy.

Notes

Variations and substitutions for this Easter cookie recipes

Don't like easter m&m's? You can simply omit them or use your favorite easter candy

Don't have easter themed sprinkles? Go for sprinkles that are pastel colors.

Don't like semi sweet chocolate chips? Use white chocolate chips or milk chocolate instead.

Want to give your cookies a slightly nutty flavor? Add ½ teaspoon of almond extract to the dough.

storage

unbaked cookie dough storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have a warm freshly baked delicious treat whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.

baked cookie storage

To store your baked easter cookies, place them in an airtight container. This sweet treat will keep at room temperature for upto 3 days.

tip

For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.

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