Name: Easter M&M Bunny Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups King Arthur all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 3/4 cup unsalted butter (e.g., Kerrygold), melted and cooled; 1/2 cup firmly packed brown sugar; 1/2 cup granulated sugar; 1 large egg, room temperature (about 70°F); 1 1/2 teaspoons vanilla extract; 1/2 cup white chocolate chips; 3/4 cup M&Ms (plus extra for bunny ears and face decoration)

Ingredients

3/4 cup butter (unsalted, room temperature)

2 cups all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/8 tsp ground cinnamon

1/2 cup brown sugar (packed firmly)

1/2 cup sugar

1 egg (room temperature)

1 1/2 tsp vanilla extract

1/2 cup white chocolate chips

3/4 cup M&Ms, plus extra for decorating

Instructions

Step 1: Preheat your oven to 350°F and line baking pans with parchment paper. Bring the egg to room temperature while the oven heats. Measure and sift the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).

Step 2: Melt butter over medium-low heat, then remove from heat and cool for 5 minutes. In a large bowl, mix the cooled butter with brown sugar and sugar until blended. Add the egg and vanilla extract, stirring until smooth and creamy.

Step 3: Add the sifted dry ingredients to the wet mixture and stir just until combined. Fold in white chocolate chips and 3/4 cup of M&Ms gently to avoid crushing them.

Step 4: Drop rounded spoonfuls of dough onto the prepared pans about 2 inches apart. Bake for 10–12 minutes until edges are set and centers still look slightly underdone.

Step 5: While baking, slice extra M&Ms in half lengthwise for bunny ears. Immediately after removing cookies from the oven, press two M&M halves at the top of each cookie for ears and one whole M&M below for the face. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use pastel-colored M&Ms to make the cookies extra festive for Easter.

Substitute regular chocolate chips or butterscotch chips for white chocolate chips if desired.

Try different types of M&Ms like peanut or peanut butter for added texture and flavor.

Do not overbake; cookies should look slightly underdone when removed to keep them soft and chewy.

Press candies into warm cookies immediately after baking to ensure they stick well.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze baked cookies layered with parchment paper for up to 3 months. Freeze cookie dough balls on a baking sheet before transferring to a freezer bag; bake directly from frozen, adding a minute or two to baking time. Thaw frozen baked cookies at room temperature for about 30 minutes or warm briefly in the oven.

FAQs

Can I use different types of M&Ms for these cookies?

Yes, you can use classic milk chocolate, peanut, peanut butter, or pretzel-filled M&Ms. Just adjust the quantity slightly if using larger varieties and press them firmly into the dough to keep them in place.

How do I prevent the cookies from becoming flat or greasy?

Make sure the melted butter is cooled before mixing it with the egg and sugar. This prevents the egg from cooking prematurely, which can cause flat, greasy cookies. Also, avoid overmixing the dough to keep a tender texture.