Soft Chewy Bunny Cookies (Printable)
Soft, chewy cookies loaded with colorful M&Ms and white chocolate, perfect for Easter celebrations.
# What You'll 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
# Directions:
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.
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.
07 - Using a medium cookie scoop, 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.
# Expert Tips:
01 -
- These cookies stay incredibly soft for days thanks to the perfect ratio of butter to brown sugar
- The colorful candies make them instantly festive without any fancy decorating skills
- The dough comes together in under 15 minutes, leaving more time for eating
02 -
- Chilling the dough for 30 minutes creates thicker cookies with even better texture
- Underbaking by just one minute makes a huge difference in achieving that soft, chewy center
- Room temperature ingredients combine much more smoothly than cold ones
03 -
- Weighing your flour instead of using cup measurements prevents dense cookies from too much flour
- Rotating the baking sheets halfway through baking ensures even browning