M&M Bunny Cookies Soft Chewy (Printable)
Adorable soft cookies loaded with colorful chocolate candies, perfect for Easter celebrations with family.
# 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, Easter colors preferred
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:
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. Do not overmix.
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 for optimal chewiness.
09 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They stay incredibly soft for days thanks to the brown sugar butter combo
- The Easter colored candies make them impossible to resist and even more fun to share
02 -
- Chilling the dough for 30 minutes makes an enormous difference in texture, the cookies become thicker and chewier
- Pressing extra M&Ms into the tops before baking makes them look bakery beautiful instead of just stirred in
03 -
- For thicker cookies, chill the scooped dough balls for at least 30 minutes before baking
- Rotate the baking sheets halfway through baking for even browning