ADVERTISEMENT
## **Instructions**
### **Step 1: Preheat & Prep**
Preheat your oven to **350°F (175°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.
—
🐰 **Make Them Extra Festive** – Use **chopped Cadbury Mini Eggs** or **pastel sprinkles** for even more Easter color.
🐰 **Swap the Chocolate** – Try **milk chocolate chips, dark chocolate, or butterscotch chips** for a unique twist.
🐰 **Add a Crunch** – Mix in **chopped pecans or almonds** for extra texture.
🐰 **Double the Chocolate** – Drizzle with melted chocolate after baking for an indulgent finish.
## **Storage & Make-Ahead Tips**
🍪 **Store:** Keep in an airtight container at **room temperature for up to 5 days**.
❄️ **Freeze:** Freeze cookie dough balls for up to **3 months**—bake straight from frozen with an extra minute of baking time!
🔥 **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**. They’re **perfect for sharing**, easy to customize, and bring a burst of **springtime cheer** to any occasion.