This delicious Easter chocolate chip cookie recipe is a spring spin on classic chocolate chip cookies with the addition of Cadbury mini eggs. They have soft chewy cookies with crisp edges and make a great addition to your holiday dessert table. Your whole family will love these cookies.
If you love chocolate chip cookies and looking for the perfect Easter cookie recipe then you’ll love these cookies with mini eggs and puddles of warm melted chocolate. I really wanted to find a way to combine one of my favorite candies with a cookie and after a couple of trial runs I settle on these tasty cookies.
If you’re looking for more Easter desserts for brunch or dinner try two of my favorite cakes: Lemon Bundt Cake and Coconut Layer Cake. And if you're looking for Easter cookie recipes try these amazing Coconut Chocolate Chip Cookies and my classic Shortbread Cookie.
Easter Chocolate Chip Cookie Ingredients
- Bittersweet Chocolate: 60-62% bittersweet chocolate is perfect for this recipe. Use either chocolate chunks (whole chocolate bars chopped into chunks) or chocolate chips. You can also use semi-sweet chocolate chips, but since the Cadbury mini eggs are made with milk chocolate, the bittersweet chocolate balances out the overall sweetness of the cookie.
- Cadbury Mini Eggs: These delicious chocolate candies have a colorful hard shell and delicious chocolate in the center. You can also use M&Ms Easter candies, either or the ones with nuts.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Easter Chocolate Chip Cookies
This recipe starts with my chocolate chip cookie recipe, one of my favorite cookies. I make sure that I always have the ingredients on hand so that I can have a chocolate chip cookie any time the mood hits me for something sweet and chocolatey.
Start by measuring out all the ingredients. I always recommend this step to make sure you have all the ingredients ready to go before you start mixing so you don’t accidentally forget an ingredient.
Step 1: Place the all-purpose flour, kosher salt, and baking soda in a medium bowl and whisk to combine. Set the dry ingredients aside until ready to combine with the wet ingredients.
Step 2: Cream the brown sugar, white sugar, and butter in the bowl of a stand mixer until lighter in color. This step is necessary to introduce air bubbles into the dough which will help the cookies expand.
Step 3: Add the eggs and vanilla extract and mix on medium speed until the eggs are well incorporated. The cookie dough will be creamy and slightly runny.
Step 4: Add all of the dry ingredients at one time and mix on low speed until all the flour is incorporated.
Step 5: Add the Cadbury mini egg candies and the chocolate chips and mix on low speed until they are distributed throughout the dough.
Step 6: For the best results chill the cookie dough for 24 hours. Chilling the dough will allow the flavors to meld together and ensure the cookies don't spread too much. The cookies can be baked the same day, but chill the dough for at least an hour.
Step 7: Drop 2 tablespoons (about 30 grams) of cookie dough on the prepared baking sheet. A #40 cookie scoop will work well for this and give you even-sized cookies.
Step 8: Bake the cookies 10-12 minutes until the edges are light golden brown and the center is slightly underbaked.
TIP: If you want perfectly round cookies take a cookie cutter or biscuit cutter slightly larger than the cookies, place it around the cookie, rotate it around the cookie to create a perfectly round shape.
Step 9: Cool the cookies on the baking sheet for 2 minutes then move them to a wire rack to finish cooling.
Pro Tips for Making This Recipe
- Use a scale to weigh the flour and the unsalted butter. Too much flour and the cookies will be a little dry. Too little flour and the cookies will spread too much.
- A cookie scoop is a helpful tool to ensure all your cookie balls are the same size and bake evenly.
- Let the baking sheets cool in between batches of cookies. Placing the cookie dough on a warm baking sheet will cause the cookies to spread thin.
- The cookies can be baked the same day, but chilling the dough for at least 24 hours will improve the flavor.
- Underbaking the cookies will ensure a chewy center after the cookie has cooled.
If you make these delicious chocolate chip cookies please leave a rating and a comment below.
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Soft & Chewy Easter Chocolate Chip Cookies
Ingredients
- 2 1/4 cups + 3 tablespoons (300 grams) unbleached all-purpose flour
- 1 teaspoon (6 grams) baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) packed light brown sugar
- 16 tablespoons (227 grams) unsalted butter room temperature
- 2 large (100 grams) eggs
- 1 teaspoon pure vanilla extract
- 18 ounces Cadbury mini-eggs divided
- 12 ounces 60-62% bittersweet chocolate chips divided
Instructions
Make the Cookie Dough
- Place the all-purpose flour, baking soda, and salt in a medium-sized bowl and whisk together for about 30 seconds to combine the ingredients. Put 3 ounces of the mini eggs in a freezer or storage bag and break them up with a rolling pin until they’re broken up into somewhat large pieces.
- Place the granulated sugar, brown sugar, and butter in the bowl of a stand mixer.
- With the paddle attachment, mix on low speed for 30 seconds and then increase to medium speed and beat for 3 minutes until the dough is creamy and lighter in color. Scrape down the bottom and sides of the bowl. Scrape the dough off the paddle attachment.
- Add the eggs and mix on medium speed for about 30 seconds until the eggs are well incorporated. Add the vanilla extract and mix on medium speed it is incorporated. Scrape the bottom and the sides of the bowl.
- Add the dry ingredients to the dough all at once and mix on low speed until the flour is fully incorporated. Stop the mixer and scrape down the sides and bottom of the bowl and the paddle attachment to ensure the dough is fully mixed and to mix in any flour that is on the sides of the bowl.
- Add the broken up Cadbury mini eggs and 8 ounces of the bittersweet chocolate chips. Reserve the remaining Cadbury mini eggs and chocolate chips for putting on top of the cookie dough balls. Mix on low speed until the candies and chocolate are well distributed.
Chill the Cookie Dough
- Scrape the dough into a smaller bowl and refrigerate the dough for at least 1 hour and up to 3 days. Chilling the dough for at least 24 hours will result in a better tasting cookies. Chilling the cookie dough does two things. It allows the butter to solidify which means the cookies will spread less when they bake. Most importantly, chilling allows the flavor in the cookie dough to develop and intensify.
Bake the Cookies
- Preheat the oven to 350 degrees F. Line two half baking sheets with parchment paper. If you only have one baking sheet, always wait until the baking sheet has completely cooled before placing raw cookie dough on the baking sheet.
- Scoop 2 tablespoons (30 grams) of the cookie dough on the baking sheet so you have two rows of 4 cookies. An easy way to scoop the cookies is to use a #40 cookie scoop, which holds about 2 tablespoons. Press the cookies slightly with your hand so the top is somewhat flat. Place 2 or 3 pieces of the reserved Cadbury candies and 2 or 3 chocolate chips on top of the unbaked cookie dough balls.
- Bake the cookies for 10-12 minutes until the edges are light golden brown and the centers appear underbaked. Remove the cookies from the oven and let cool on the baking sheet for 3 minutes before moving the cookies to a wire rack to finish cooling.
- If you want perfectly round cookies as soon as the cookies come out of the oven place a round cookie cutter around each of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion.
Storing the Cookies
- Room Temperature: These cookies can be stored for up to 5 days in an airtight container,but are best enjoyed within three days, if they last that long.Freezer: To freeze the cookies, let them cool completely, then place them in a freezer safe container or freezer bag with a sheet of wax paper between each layer. The cookies are good for up to 1 month. Thaw the cookies at room temperature when ready to eat them.
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