Heat oven to 175°C (350°F). Line baking sheets with parchment paper.
Make the dough
In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
Add eggs and vanilla, mixing until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
Add the chocolate
Stir in chocolate chips and half of the pastel candies.
Scoop cookies
Drop spoonfuls (or use a cookie scoop) onto prepared baking sheets.
Press a few extra pastel candies on top of each cookie for a pretty finish.
Bake
Bake 9–11 minutes, until edges are lightly golden but centers are soft.
Let cool on the sheet for 5 minutes before transferring to a rack.
✨ Tips & Variations
For extra festive cookies, drizzle with melted white chocolate and sprinkle pastel sprinkles on top.
You can replace half the chocolate chips with white chocolate for a sweeter Easter vibe.
These freeze really well — make ahead for your Easter party!
Do you want me to also share a no-bake Easter cookie nest version (where you shape cookies into little nests and fill them with mini eggs)? That one’s adorable for kids’ tables.
