Easter Chocolate Chip Cookies
Soft, chewy cookies with pastel-colored swirls and gooey chocolate chips — the perfect festive treat for springtime or Easter gatherings!
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
Add-Ins & Coloring
- 2 cups chocolate chips milk, dark, or white
- gel food coloring pastel pink, purple, yellow, blue
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually add the dry mixture to the wet ingredients, stirring until combined. Stir in chocolate chips.
- Divide dough into four equal parts. Tint each with a different pastel gel food coloring (pink, purple, yellow, blue). Fold color in gently for a marbled look — don’t overmix.
- Combine small bits of each colored dough to form marbled dough balls. Place on baking sheet and gently flatten. Add extra chocolate chips on top if desired.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Pro Tip: For thicker cookies, chill dough for 30 minutes before baking! For a gluten-free version, use gluten-free flour. For dairy-free, swap in vegan butter and dairy-free chocolate chips. Try adding white chocolate, Easter sprinkles, or candy-coated chocolates.