Easy Easter Chocolate Chip Cookies

Why You’ll Love This Recipe

I enjoy how this recipe combines a traditional chocolate chip cookie base with a playful Easter twist. The pastel marbling makes each cookie unique, and I like that no two look exactly the same.

I also appreciate how soft and chewy these cookies turn out. The centers stay tender while the edges are lightly golden. The brief chilling step helps keep the colors distinct, and I find the process of twisting the dough together both creative and relaxing.

These cookies are perfect for Easter gatherings, spring parties, or simply baking something fun at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened to room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
Gel food coloring in pastel shades (such as pink, yellow, blue, and lavender)

Directions

1. I start by creaming the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for about 3–4 minutes, until the mixture becomes light, fluffy, and pale in color.

2. I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I mix in the vanilla extract until everything is smooth.

3. In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture on low speed, mixing just until no dry streaks remain. I make sure not to overmix and stop as soon as the dough comes together.

4. Using a silicone spatula, I gently fold in the chocolate chips until evenly distributed throughout the dough.

5. I divide the dough into 4 equal portions, placing each in its own bowl. I add a small amount of gel food coloring to each portion, starting with just a toothpick tip. I gently knead the dough by hand until the color is uniform, adding more coloring gradually if needed to achieve soft pastel shades.

6. If the dough feels too soft or sticky, I refrigerate it for 15–20 minutes. This step makes marbling easier and helps prevent the colors from blending too much.

7. To create the marbled cookies, I take 1 tablespoon of each colored dough and loosely press them together in my palm. I give the bundle 1–2 gentle twists to create a swirl without fully blending the colors, then roll it lightly into a ball. I repeat this process until all the dough is used, yielding about 24–28 cookies.

8. About 15 minutes before baking, I preheat the oven to 175°C and line baking sheets with parchment paper or silicone mats.

9. I place the dough balls about 2 inches apart on the prepared baking sheets. I bake one sheet at a time on the center rack for 10–12 minutes. I look for lightly golden edges while the centers still appear slightly underdone, which keeps them chewy.

10. I let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24–28 cookies, depending on the size I roll them.

I usually need about 20 minutes for preparation, 15–20 minutes for optional chilling, and 10–12 minutes per baking batch. In total, I plan for about 45–60 minutes from start to finish.

Variations

I sometimes mix white chocolate chips or pastel candy-coated chocolates into the dough for extra color and sweetness. For a richer flavor, I brown the butter before creaming it with the sugars, making sure to let it cool first.

If I want a more subtle look, I swirl only two pastel colors instead of four. I also enjoy adding a light sprinkle of flaky sea salt on top just before baking to balance the sweetness.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I sometimes place a small piece of bread in the container to maintain moisture.

If I want to enjoy them warm again, I heat a cookie in the microwave for about 8–10 seconds. I also freeze the baked cookies for up to 3 months, letting them thaw at room temperature before serving.

FAQs

Can I Make The Dough Ahead Of Time?

Yes, I often prepare the dough a day in advance. I keep it tightly covered in the refrigerator and let it sit at room temperature for about 20 minutes before shaping and baking.

Will The Colors Blend Too Much During Baking?

If I twist the dough gently and avoid overmixing, the colors stay nicely defined. Chilling the dough briefly also helps maintain clear pastel swirls.

Can I Use Liquid Food Coloring Instead Of Gel?

I prefer gel food coloring because it is more concentrated and does not thin the dough. Liquid coloring can work, but I add it carefully to avoid making the dough too soft.

How Do I Keep The Cookies Soft And Chewy?

I slightly underbake them so the centers still look soft when I remove them from the oven. Letting them rest on the baking sheet for 5 minutes finishes the cooking process without drying them out.

Can I Freeze The Cookie Dough?

Yes, I shape the marbled dough into balls and freeze them on a baking sheet until firm. Then I transfer them to a freezer bag and bake directly from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

I find these Easy Easter Chocolate Chip Cookies to be the perfect combination of classic comfort and festive charm. They are soft, chewy, colorful, and fun to make. Whenever I want a cheerful dessert that tastes just as good as it looks, this recipe is one I happily return to every spring.

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