Every spring, these Easter Chocolate Chip Cookies make their cheerful appearance in my kitchen—and let me tell you, they never last long. Picture this: classic chewy chocolate chip cookies with pastel swirls of color dancing through each bite. They’re soft, buttery, and totally irresistible—like your favorite childhood cookie dressed up for the Easter Bunny’s tea party.

I first whipped these up for an Easter brunch years ago, hoping to make something festive without going full-on bunny-shaped. The pastel colors tucked into the dough turned out so pretty, and they’ve become a tradition ever since. Whether you’re baking with kids, filling up a holiday cookie tray, or just want a sweet pop of color on your counter, these cookies are the perfect spring treat.

Why You’ll Love This Recipe

Chewy, buttery cookies with classic chocolate chip flavor
Pastel swirls make them perfect for Easter and spring celebrations
No fancy equipment—just one bowl and a hand mixer
Kid-friendly and fun to make with little helpers
Freezer-friendly dough for make-ahead baking
Easily customizable with your favorite spring mix-ins

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Dessert	American	15 minutes	10 minutes	25 minutes	24 cookies	Easy

Ingredients

All-purpose flour – Provides structure for soft but sturdy cookies
Baking soda – Helps the cookies puff slightly and brown beautifully
Salt – Balances the sweetness and deepens the flavor
Unsalted butter (softened) – For a rich, melt-in-your-mouth texture
Granulated sugar – Adds sweetness and a bit of crispness to the edges
Brown sugar – Keeps the cookies moist and adds that deep, caramelized flavor
Large eggs – Bind everything together and add richness
Vanilla extract – Enhances every other flavor—don’t skip it
Chocolate chips – Semi-sweet or milk chocolate both work—go with your favorite
Gel food coloring (pink, blue, yellow, purple) – A few drops of each to swirl into the dough and give that playful Easter vibe

Full recipe card is below.

How to Make It

1. Preheat and Prep

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper so nothing sticks and cleanup stays easy-breezy.

2. Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars until the mixture is fluffy and light—about 2–3 minutes. This step sets the stage for that chewy center!

3. Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each. Stir in the vanilla extract and watch the mixture turn glossy and smooth.

4. Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix to the wet ingredients, mixing on low speed just until combined. Don’t overmix—we want tender cookies, not tough ones.

5. Fold in the Chocolate Chips

Gently stir in the chocolate chips by hand. At this point, you’ll want to resist eating the dough with a spoon. Or don’t—I won’t tell.

6. Divide & Color the Dough

Separate the dough into four portions. Add a few drops of different gel food colorings to each and gently mix until swirled but not fully blended (think tie-dye). Then, pinch bits of each colored dough and roll them together into balls. Magical.

7. Scoop and Bake

Scoop the dough into 1½-inch balls and place them on your lined baking sheets, spaced about 2 inches apart. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. They’ll finish setting as they cool.

8. Cool on Pan

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temp with a glass of cold milk!

Pro Tips for Success

Use gel food coloring for vibrant pastel swirls that won’t water down your dough
Don’t overmix once the flour goes in—gentle stirring keeps cookies tender
For extra festive flair, press a few chocolate chips on top right before baking
Chill the dough for 20 minutes if your kitchen is warm—this keeps the cookies thick
A cookie scoop makes evenly-sized cookies that bake up beautifully

Flavor Variations

Swap half the chocolate chips for white chocolate or pastel M&Ms
Add a hint of almond extract for a springy twist
Use natural food powders (like beet or turmeric) for a dye-free version
Fold in chopped dried cherries or pistachios for added texture
Stir in crushed mini eggs for crunchy bits of Easter magic

Serving Suggestions

Serve alongside tea or lemonade for an Easter dessert spread
Stack a few in clear bags with ribbon for sweet DIY gifts
Pair with vanilla ice cream for a springtime cookie sundae
Add to your Easter brunch table for a kid-friendly dessert option

Make-Ahead & Storage

To prep ahead: The cookie dough can be made up to 3 days in advance and stored covered in the fridge.
To store baked cookies: Keep in an airtight container at room temp for up to 5 days.

Leftovers

Crumble leftover cookies into Greek yogurt for a fun parfait, or pulse in the food processor to make a cookie crust for cheesecake bars.

Freezing

Yes, these cookies freeze beautifully! Freeze dough balls on a sheet tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.

Reheating

Pop a cookie in the microwave for 10–12 seconds to bring back that gooey center. Or warm in a low oven for 5 minutes.

FAQs

Can I use liquid food coloring instead of gel?
Gel food coloring works best here—it gives vibrant color without altering the dough texture.

Do I need to chill the dough before baking?
Only if your kitchen is warm or you want thicker cookies. Chilling keeps them from spreading too much.

Can I use salted butter instead of unsalted?
Sure! Just reduce the added salt to ¼ teaspoon to balance things out.

What kind of chocolate chips work best?
Semi-sweet is classic, but milk or dark work great too. Even a chopped chocolate bar is fair game!

Final Thoughts

These Easter Chocolate Chip Cookies are a joyful little celebration in every bite. Whether you’re baking them with family, surprising a neighbor, or just sneaking one with your afternoon coffee, they bring springtime cheer in the sweetest way. Don’t overthink it—just swirl, scoop, and smile.

And if you’re feeling that spring baking spirit, you have to try my Orange Cranberry Ricotta Cookies. They’re soft, citrusy, and totally dreamy—like sunshine in cookie form. A perfect complement to these colorful beauties!