Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Beat in eggs, one at a time, until fully incorporated.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in chocolate chips and ¾ cup of pastel candy-coated chocolates. If using white chocolate chips or sprinkles, add them now.

Scoop dough into 1½ tablespoon-sized balls and place them 2 inches apart on prepared baking sheets.

Lightly press the reserved pastel candies on top of each dough ball.

Bake for 10-12 minutes until edges are set and lightly golden, but centers still look slightly underbaked.

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely.

Arrange in a festive Easter basket or on a spring-themed platter.