Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer until fluffy.
- Beat in the eggs one at a time, adding the vanilla extract after the second egg. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—don’t overmix!
- Gently fold in chocolate chips and Easter candies until evenly distributed throughout the dough.
- Use a cookie scoop or two spoons to drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look soft; they’ll firm up as they cool.
- Allow cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a dairy-free version, substitute butter with coconut oil or vegan butter alternatives. Check baking time around the 10-minute mark as ovens may vary.