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Easter Chocolate Cookies


  • Author: Amelia
  • Total Time: 47 minute
  • Yield: 18-20 cookies 1x

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

Scale
  • 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