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## **Instructions**
### **Step 1: Preheat & Prep**
Preheat your oven to **350Β°F (175Β°C)**. Line a baking sheet with **parchment paper** or lightly grease it.
### **Step 3: Add the Chocolate & Candies**
– Gently fold in the **white chocolate chips** and **pastel-colored chocolate candies**.
– If using sprinkles, stir them in for an extra festive touch!
### **Step 4: Scoop & Bake**
– Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them **about 2 inches apart**.
– Bake for **8-10 minutes**, or until the edges are lightly golden but the centers are still soft.
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π° **Make Them Extra Festive** β Use **chopped Cadbury Mini Eggs** or **pastel sprinkles** for even more Easter color.
π° **Swap the Chocolate** β Try **milk chocolate chips, dark chocolate, or butterscotch chips** for a unique twist.
π° **Add a Crunch** β Mix in **chopped pecans or almonds** for extra texture.
π° **Double the Chocolate** β Drizzle with melted chocolate after baking for an indulgent finish.
## **Storage & Make-Ahead Tips**
πͺ **Store:** Keep in an airtight container at **room temperature for up to 5 days**.
βοΈ **Freeze:** Freeze cookie dough balls for up to **3 months**βbake straight from frozen with an extra minute of baking time!
π₯ **Reheat:** Warm cookies in the microwave for **10-15 seconds** for that fresh-from-the-oven taste.
## **Why These Easter Cookies Are a Must-Try**
These **Easter Chocolate Chip Cookies** are **fun, festive, and irresistibly delicious**. Theyβre **perfect for sharing**, easy to customize, and bring a burst of **springtime cheer** to any occasion.