These Easter cookies are my classic chocolate chip cookies, but with Peeps sprinkles added to the cookie dough for a fun and festive Easter cookie. I used my go-to, quick and easy chocolate chip cookie recipe to make these cookies because it really is a quick and easy recipe.
You can use any pastel colored sprinkle blend you want, but I found these fun Peeps shaped sprinkle blend at Target and was excited to use them in this cookie recipe.
Easter Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract (I used Rodelle Baker's Extract)
- 2 egg yolks (room temperature)
- 1-1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons cornstarch
- 1 cup semi-sweet chocolate chips l
- 1/4 cup pastel or Easter sprinkles
Instructions
Preheat oven to 350-degrees and line a large cookie sheet with parchment paper and set aside.
In a large bowl mix together the butter, brown sugar, white sugar and vanilla extract. Mix until combined. Stir in the egg yolks. Stir in the flour, baking soda, salt and cornstarch and mix until just combined.
Remove the bowl from the mixer and fold in the chocolate chips and sprinkles gently by hand.
Use a standard sized cookie scoop to scoop cookie dough balls and place on the prepared cookie sheet. Leave a few inches between the dough balls. Bake cookies in 350-degrees for 9-12 minutes, depending on your desired cookie doneness.
Let cookies set on cookie sheet for 5-minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for several days.
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