Easter chocolate chip cookies take the classic cookie we all know and love turn them into the perfect Easter cookie treat with a white chocolate and sprinkle coating.
Chocolate chip cookies are a classic flavor that everyone loves, so when Ken and I were thinking of sweet treats to bring to our Easter get-together, we knew we had to make them.
I took some white almond bark and Spring colored sprinkles and made an Easter-themed version of chocolate chip cookies that are perfect for the season.
The easy cookies are always welcome at any table. Trust me!
Why You Will Love This Recipe
- It uses simple, basic baking ingredients.
- It's an easy recipe that you can make quickly and is manageable to cooks at all levels.
- A classic chocolate chip cookie with an Easter twist everyone will love.
It only takes a few basic baking ingredients to make this recipe. You'll find most of them in your pantry right now! The major ingredients are below, but you'll find the complete list along with amounts in the recipe card at the end of the post.
- Butter: Salted butter is the key to the flavor and texture of chewy chocolate chip cookies.
- Sugar: To add sweetness and create a tender crumb in your cookie.
- Eggs: Essential to giving the cookies their texture.
- Vanilla: Creates a cookie with more depth of flavor.
- Chocolate chips: We prefer milk chocolate for a sweeter chocolate chip cookie but you can also use semi-sweet or dark chocolate chips.
- Vanilla almond bark: Quickly and easily melts for dipping the cookies.
- Easter sprinkles: Choose whatever you prefer!
Substitutions and Variations
- Swap the regular sugar for coconut sugar or another granulated sugar substitute.
- Swap the white bark for other varieties!
- No egg? Replace it with 1 teaspoon baking powder + 2 tablespoons water or dairy or non-dairy milk.
- Need to make them gluten-free? Swap out the all-purpose flour for a 1-to-1 gluten-free flour.
- Swap the chocolate chips for white chocolate chips, butterscotch, mint, caramel, peanut butter, or dairy-free chocolate chips instead.
- Turn them into cookie sandwiches. Add a layer of melted chocolate or a scoop of ice cream between two cookies.
- Add some colored sugars or sparkles on top of sprinkles for an extra festive touch.
How to Make Chocolate Chip Cookies for Easter
This is basically a standard chocolate chip cookie recipe, so it's very easy. The highlights are below, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine the butter and sugar in a bowl and beat until light and fluffy.
- Add the egg and vanilla and beat again.
- Add the flour, baking soda and salt and mix just to combine.
- Add the chocolate chips.
- Scoop out dough balls using a cookie scoop.
- Place them spaced out on a baking sheet.
- Bake the cookies until golden brown on the edges. Then, let the cookies cool completely.
- Melt the almond bark and gather up the sprinkles.
- Dip the cookies in the almond bark and place them on a baking sheet lined with parchment paper.
- Add the Easter sprinkles while the chocolate is still soft and then chill to harden the chocolate.
- Once the cookies have chilled they are ready to serve or you can store them as desired.
Room Temperature: Store the for up to 5 days at room temperature in an air-tight container.
Refrigerator: Store for up to 2 weeks in an air-tight container.
Freezer: Store for up to three months in an air-tight, freezer-safe container. Place the cookies in single layers separated by parchment paper.
Make Ahead: Form the cookie dough into balls, then refrigerate them for up to two days or freeze them for up to one month before baking.
What to Serve with Chocolate Chip Cookies
Chocolate chip cookies are delicious with a glass of milk but also go great with a cup of coffee or tea.
They're also tasty when served alongside other sweets at your gathering like:
- Use room temperature butter to ensure a smooth texture and even baking
- Beat the butter and sugar for at least two minutes before adding the egg and vanilla extract and continue beating for another minute or so until everything is well-combined for light cookies.
- Do not over-bake your cookies or else they will be dry and hard.
- For perfectly round cookies, use a scoop with measurements on it so each cookie comes out the same size.
- Use parchment paper on your baking sheet for easy clean-up
- Add sprinkles immediately upon dipping into melted chocolate so they adhere properly.
Yes for sure! Allowing the cookies to sit on the hot baking sheet for 60 seconds helps them finish cooking a bit more and prevents them from breaking apart when transferring from one surface to another since they become more delicate after being removed from the heat source.
Yes, it is important to have the butter at room temperature when making these cookies so that it easily mixes with the sugar. Room temperature butter should still hold its shape but be soft enough to press your finger into it without leaving an imprint or it feeling cold or hard.
If you don't have almond bark on hand, you can use 4 ounces of white or dark chocolate-flavored candy melts instead.
The baking soda helps create a light and airy texture in the cookies due to its leavening properties. It also helps neutralize the acidic ingredients, such as the chocolate chips, giving them a more mellow flavor.
Using large eggs is best for this particular recipe as they are usually standard size when buying from the store and provide optimal structure, moisture level, and flavor – however, extra-large eggs may also work in a pinch if that’s all you have on hand.
More Easter Dessert Recipes
Do you like Easter desserts? Here are some recipes you may also like to try.
Easter Chocolate Chip Cookies
- 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.