Why did my cookies spread too much?

Butter that's too soft or warm can cause cookies to spread. If your dough feels very soft, refrigerate it for 30 minutes before baking. Also, make sure your baking sheets are completely cool between batches.

Can I make these cookies without M&Ms?

Absolutely! You can substitute any candy, more chocolate chips, or even dried fruit. The cookie base is versatile and works well with many mix-ins.

Why add cornstarch to cookie dough?

Cornstarch is the secret to super soft, tender cookies. It prevents some of the gluten from forming during mixing, resulting in a more delicate texture that stays soft for days.

How do I know when the cookies are done if they look underbaked in the center?

The edges should be just turning golden brown, but the centers will look slightly underdone. This is perfect! They'll continue to set up as they cool on the baking sheet, giving you that perfect soft center.

Easter Chocolate Chip Cookies Recipe

Description

These Easter Chocolate Chip Cookies are the perfect festive treat! Soft, chewy, and loaded with semi-sweet chocolate chips and pastel Easter M&Ms, they’re great for any spring celebration or for satisfying your sweet tooth. With a quick bake time and easy-to-follow instructions, you can whip up these delightful cookies in no time. Perfect for sharing (or keeping them all to yourself)—they’re colorful, fun, and downright delicious!

Ingredients

Units Scale

Wet Ingredients:

1 cup Butter, softened
1/2 cup Granulated Sugar
1 cup Brown Sugar
2 Large Eggs
2 tsp Vanilla Extract

Dry Ingredients:

3 cups All-Purpose Flour
2 tsp Cornstarch
1 tsp Baking Soda
1/2 tsp Salt

Add-ins:

1 cup Semi-Sweet Chocolate Chips
1 cup Pastel M&Ms (Easter M&Ms)

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats. This will prevent your cookies from sticking during baking.
Mix the Wet Ingredients:
In a large mixing bowl, use a stand mixer or hand mixer to beat the softened butter and both sugars until creamy. This will take 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed.
Add Eggs and Vanilla:
Add the eggs and vanilla extract to the butter-sugar mixture. Continue mixing until everything is smooth and well-combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures an even distribution of the leavening agents.
Mix Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture. For best results, mix gently by hand to avoid overmixing, which can make the cookies tough.
Add Chocolate Chips and M&Ms:
Stir the chocolate chips and M&Ms into the dough, reserving a small amount of M&Ms to press onto the tops of the cookies before baking.
Shape the Dough:
Drop the cookie dough onto the prepared baking sheets in rounded portions of approximately 1.5 tablespoons. Press the reserved M&Ms onto the tops of the dough balls for decoration.
Bake and Cool:
Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake—the centers may look soft but will continue to set as the cookies cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
Serve your cookies fresh or store them for later. These colorful cookies are perfect for sharing or enjoying with a hot drink!

Notes

Store the leftover cookies in an airtight container or ziplock bag at room temperature for up to 5 days. Keep a slice of bread in the container to maintain the cookies’ moisture.
For even baking, make sure all cookie dough portions are similar in size.
You can substitute pastel M&Ms with any color to adapt these cookies for different holidays or occasions.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 17g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg