Chocolate Chip Easter Cookies
Chocolate chip Easter cookies take classic chocolate chip cookies and make them super festive by dipping half of them in a simple icing and adding fun sprinkles!
I love chocolate chip cookies, and I make them for any occasion that I possibly can. For Easter, I add a simple white glaze and fun sprinkles to make them a festive addition to the holiday spread.
Why You’ll Love This Recipe
- It uses simple, basic baking ingredients that you probably have in your kitchen right now.
- The cookies are soft and delicious and loaded with chocolate chips.
- The icing and sprinkles make them the perfect addition to your Easter table.
Mix the dough until uniform and no further. Overmixing can lead to tough cookies.
You’ll only need some basic baking staples to make this recipe. Anything you don’t have is waiting for you in the baking aisle! See the recipe card at the end of the post for exact quantities.
- Butter, softened
- All-purpose flour
- Baking soda
- Milk chocolate chips
- Vanilla almond bark
- Easter sprinkles
This is a simple cookie recipe that only takes a few minutes and a few simple steps to make. It’s no harder than making plain chocolate chip cookies! The highlights are below, but check out the recipe card at the end of the post for the complete instructions.
1: Cream butter and sugar.
2: Mix in vanilla and eggs.
3: Mix in dry ingredients to form the dough.
4: Add chocolate chips.
5: Scoop balls of dough out onto a cookie sheet and bake until the edges are golden brown.
6: Cool completely.
7: Melt the vanilla bark.
8: Dip each cookie in melted vanilla bark and add sprinkles. Chill to harden the chocolate.
Substitutions and Variations
- Use milk, semi-sweet, or dark chocolate chips for the cookies.
- You can use white chocolate with a bit of coconut oil mixed in for the coating.
- Try adding chopped pecans or walnuts for more flavor and texture.
- Measuring cups and spoons
- Mixing bowls
- Mixing spoon
- Baking sheet
- Parchment paper
Room Temperature: Store in an air-tight container for up to a week.
Refrigerator: Store in an air-tight container for up to 2 weeks.
Freezer: Store for up to a month in single layers separated by parchment paper in an air-tight, freezer-safe container.
What to Serve with Chocolate Chip Cookies
Chocolate chip cookies are always great with a glass of milk or a cup of coffee or tea. These particular cookies are also perfect as part of a larger Easter dessert table featuring other sweet treats like:
- Mix your dough completely, but then stop. Overmixing creates excess gluten and a tough cookie.
- Add sprinkles to the cookies immediately after dipping them so they stick to the melted chocolate.
- Be sure the chocolate has set completely before storing these cookies so they don’t stick to themselves.
Almond bark is a confection product designed to taste like chocolate but to melt without the need for tempering.
Absolutely. Contrary to its name, there are no almonds or nuts of any kind in almond bark.
Chocolate usually has to be tempered after melting to achieve a uniform appearance and texture. On the other hand, almond bark can simply be melted and used right away.
More Sweet Treats
Easter Chocolate Chip Cookies
These chocolate chip Easter cookies are so soft and chewy, and they're loaded with chocolate chips and a fun Easter-themed icing.
- ¾ cup butter, softened
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup milk chocolate chips
- 4 oz vanilla almond bark
- Easter sprinkles
- Preheat oven to 375ºF.
- In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add egg and vanilla. Beat again.
- Add flour, baking soda, and salt. Beat again until dough is uniform.
- Stir in chocolate chips.
- Using a tablespoon cookie dough scoop, place balls of dough on a greased baking sheet.
- Bake for 8-10 minutes or until edges turn golden brown.
- Allow cookies to sit on baking sheet for one minute before transferring them to a cooling rack.
- Allow cookies to cool completely.
- Prepare a baking sheet by lining it with parchment paper.
- In a small microwave-safe bowl, melt vanilla bark in 30-second intervals, stirring often.
- Carefully dip each cooled cookie halfway into the melted bark and place them on the prepared baking sheet.
- Add sprinkles before bark hardens.
- Chill cookies for 20 minutes or until bark is hardened.
Amount Per Serving Calories 181Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 171mgCarbohydrates 18gFiber 1gSugar 10gProtein 2g
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