Easter Chocolate Chip Cookie without Candy

5 from 1 vote

These easter chocolate chip cookies are soft in the center and crunchy on the outside the perfect cookie to celebrate spring.

Prep Time10

Cook Time8

chill time10

Total Time28

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 107Calories

First, preheat the oven to 375F then line a baking sheet with parchement paper and set aside.
Now, cream the butter, the brown sugar, and the granulated sugar with a paddle attachment for 60 seconds. Add in the egg and vanilla and mix again just until incorporated.
Add in the flour, baking soda, and salt and mix just until the flour disappears. You don't want to over mix your cookie dough. Gently scrape the bowl then fold in the chocolate chips and the sprinkles.
Using a small cookie scoop, scoop out 22 equally sized cookie dough balls, place them on a plate or baking sheet and chill in the fridge for 10 minutes.
Transfer the cookie dough balls to the parchment lined baking sheet and bake in the preheated oven for 8-9 minutes. Remove the baking sheet from the oven and immediately transfer the cookies to a cooling rack using a spatula. Don't worry if they look underbaked, they will continue baking as they cool! After 10 minutes you can enjoy your freshly baked cookies with a tall glass of milk.

These chocolate chip cookies can be stored:

Make sure to read the helpful tips in the article for more info on how to make the best Easter chocolate chip cookies ever!