03/10/2026
Pastel Tie-Dye Easter Chocolate Chip Cookies
Soft, thick cookies featuring pastel tie-dye swirls and loaded with chocolate chips—perfect for an Easter dessert table.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Liquid food coloring: pink, blue, purple, yellow
Instructions
1. Prepare the Dough
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture until just combined.
2. Divide and Color the Dough
Divide cookie dough evenly into four small bowls.
Add a few drops of liquid food coloring to each bowl to create pink, blue, purple, and yellow dough.
Mix until the color is evenly incorporated.
3. Form Tie-Dye Cookies
Scoop small portions of each colored dough.
Gently press together portions of different colors to form a marble/tie-dye effect in a single ball. Do not overmix—swirls should remain distinct.
Gently press in chocolate chips so they are distributed across the dough.
Place dough balls on prepared baking sheets, leaving 2 inches of space between each.
4. Bake
Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden but centers are soft.
Remove from oven and allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
5. Serve
Arrange on a plate for a colorful Easter presentation.
Cookies are soft, thick, and full of swirled pastel colors with melty chocolate chips.
Storage
Store in an airtight container at room temperature for up to 5 days.
For longer freshness, freeze baked cookies for up to 2 months.
