Soft Chewy Easter Bunny Cookies (Print Version)
Soft, chewy cookies packed with colorful M&Ms and festive bunny decorations. Ideal Easter treat
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 cup chocolate M&M candies
10 - 1/2 cup white chocolate chips
→ Decoration
11 - Extra M&M candies for topping
12 - Bunny-shaped marshmallows or edible eyes
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
06 - Gently fold in M&M candies and white chocolate chips until evenly distributed throughout the dough.
07 - Using a medium cookie scoop or tablespoon, place dough balls about 2 inches apart on prepared baking sheets. Top each with extra M&M candies and optional bunny decorations.
08 - Bake for 9-11 minutes until edges are set and centers look slightly underbaked.
09 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
- The edges turn perfectly golden while staying incredibly soft and chewy in the middle
- Those pastel M&Ms make everything feel festive without requiring any decorating skills
- The dough comes together in one bowl with ingredients you probably already have
02 -
- Chilling the dough for 30 minutes prevents cookies from spreading too thin, though I have baked them immediately when impatient preschoolers were involved and they still turned out lovely
- Underbaking slightly is the secret to keeping these soft for days, so pull them out when centers look just slightly gooey
03 -
- Rotate your baking sheets halfway through baking if your oven has hot spots, this ensures even browning
- For consistently sized cookies, use a cookie scoop or weigh the dough balls at about 2 tablespoons each