Easter Cookies

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 1-3 dozen cookies depending on size


Classic chewy chocolate chip cookies filled with crushed Hershey’s candy coated eggs


  • 2/3 cup unsalted butter, plus 2 tablespoons (at room temperature)
  • ½ cup granulated sugar
  • ½ cups dark brown sugar
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 6 ounces Hershey’s candy-coated Easter eggs (crushed)


  1. If you are baking the cookies right away, then preheat the oven to 375. If chilling the dough first, preheat the oven in step 8
  2. Put the Hershey’s Easter egg candies in a bag. Seal and crush with a rolling pin or heavy pot. Eggs should be roughly crushed, not too fine
  3. Using a hand mixer or a stand mixer with the paddle attachment, cream together butter, sugar, eggs, salt, vanilla, and baking soda until light and fully combined
  4. With the mixer on low, add in the flour ½ cup at a time until incorporated
  5. Stir in crushed egg candies
  6. Scoop cookie dough onto a sheet pan lined with parchment paper. I scoop roughly ping pong ball size
  7. Cover the cookies with saran wrap and chill in the fridge for a minimum of 1 hour up to a max of 24 hours
  8. After the cookies have chilled for the allotted time, preheat the oven to 375
  9. Once preheated, remove the cookies from the fridge. Remove the saran wrap and place in the oven toward the center.
  10. Bake for 8 minutes. Check the cookies and rotate the pan.
  11. Bake for an additional 6 minutes. The cookies should be golden brown; if not bake for an additional 2-3 minutes until golden.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Easter, cookies, chocolate, sugar, brown sugar, vanilla, Hershey's candy-coated Easter eggs, chocolate chip