Description
These soft and chewy Easter Chocolate Cookies are rich, chocolaty, and filled with colorful candy eggs or pastel sprinkles. Perfect for Easter baskets, dessert tables, or gifting!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini candy eggs or pastel M&Ms
Instructions
1️⃣ Make the Dough: In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing well.
2️⃣ Dry Ingredients: In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, stirring until combined. Fold in chocolate chips and candy eggs.
3️⃣ Chill & Preheat: Cover and chill the dough for 30 minutes. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
4️⃣ Bake: Scoop dough onto the baking sheet, spacing cookies 2 inches apart. Press extra candy eggs on top. Bake for 10-12 minutes until edges are set.
5️⃣ Cool & Enjoy: Let cookies cool for 5 minutes before transferring to a wire rack. Serve and enjoy!
Notes
✔️ Swap mini candy eggs with white chocolate chips for a fun twist.
✔️ For extra softness, slightly underbake and let cookies set on the tray.
✔️ Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 180 kcal
- Carbohydrates: 24g
- Protein: 2g