Easter Chocolate Chip Cookies
We've taken a classic chocolate chip cookie and dressed it up in beautiful Spring colors. Make a batch of these Easter Chocolate Chip Cookies because who wouldn't love a pretty marble cookie to celebrate Spring?
Ingredients
- 1 cup Softened Butter (Sweet Cream, Salted)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 3/4 cups of All-Purpose Flour
- 1 Bag Nestle Toll House Chocolate Chips
- Wilton Color Right Food Coloring
Instructions
- Cream the butter, brown sugar and granulated sugar in a mixer.
- Add the eggs and vanilla and mix until fluffy.
- Add the Baking Soda and salt and mix.
- Add the flour a bit at a time and mix until it is completely incorporated.
- Separate the cookie dough into four equal portions.
- Use food coloring to color the portions yellow, pink, purple and blue.
- Add chocolate chips to each portion.
- Create a 2 oz. cookie dough ball out of the yellow, pink, purple and blue dough.
- Slightly press the cookie ball down onto the cookie sheet.
- Bake in a 375 degree oven for 8-10 minutes or until golden brown around the edges.
Notes
Food Coloring Amounts
Yellow - 3 drops of Yellow
Purple - 3 drops of Pink and 1 drop of Blue
Blue - 3 drops of Yellow
Pink - 3 drops of Pink
Storage Tips
Easter Chocolate Chip Cookies should be stored in an airtight container. They will stay fresh longer if they are completely cool before you pack them up. We usually add a layer of parchment paper between each row of cookies in our plastic container. The cookies will be fresh for 2-3 days at room temperature. If you want them to last longer, you should freeze them. They will be fine in the freezer for 2-3 months.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!