M&M Bunny Cookies: Soft, Chewy, and Perfect for Easter

Last spring, I set a plate of M&M Bunny Cookies on the kitchen counter just as the afternoon sun poured in. The pastel colors caught the light, and suddenly the whole room felt like Easter. Even before the first bite, those cheerful bunny faces made everyone smile.

Why You’ll Love These M&M Bunny Cookies

First of all, these M&M Bunny Cookies bake up soft and chewy every single time. The edges turn lightly golden, while the centers stay tender and rich. As a result, you get that perfect bakery style texture right at home.
Also, the pastel milk chocolate M&Ms add both crunch and creamy sweetness. Meanwhile, the bunny faces make them ideal for Easter desserts Recipes, school parties, and spring picnics.
In fact, this recipe comes together in about 15 minutes of prep. Then, the cookies bake in just 10 to 12 minutes. So, you can whip up a batch of M&M Bunny Cookies even on a busy afternoon.

Ingredients You’ll Need

To make these M&M Bunny Cookies, gather the following ingredients:
1 ⅔ cups all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup softened butter
½ cup granulated sugar
½ cup packed brown sugar
1 large egg, lightly beaten and at room temperature
2 teaspoons vanilla extract
1 cup milk chocolate pastel M&Ms
These simple pantry staples work together beautifully. Moreover, the brown sugar adds moisture, while the butter brings rich flavor.

Step-by-Step Guide: How to Make M&M Bunny Cookies

Mix the Dry Ingredients

First, heat your oven to 350°F and line a baking sheet with parchment paper. Then, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
This step spreads the leavening evenly. As a result, your M&M Bunny Cookies rise gently and bake evenly.

Cream the Butter and Sugars

Next, grab a separate bowl and beat the softened butter with the granulated sugar and brown sugar. Mix until smooth and creamy.
Because you cream the butter and sugar well, you create a light base. Therefore, the cookies stay soft instead of dense.

Add the Egg and Vanilla

Then, blend in the lightly beaten egg and vanilla extract. Stir until fully combined.
The egg binds everything together. Meanwhile, the vanilla adds warmth and depth.

Combine to Form the Dough

After that, add the dry mixture to the wet mixture. Mix just until a dough forms.
Do not overmix. Otherwise, the cookies can turn tough. Instead, stop as soon as you no longer see streaks of flour.

Shape and Bake the Cookies

Now, scoop the dough into balls and place them 2 to 3 inches apart on the baking sheet. Use about 2 to 3 tablespoons of dough per cookie.
Bake for 10 to 12 minutes, until the edges just begin to lightly brown. Remove the cookies while the centers still look slightly soft. As a result, your M&M Bunny Cookies stay chewy.

Decorate with the Bunny Faces

Immediately after baking, press nine M&Ms into each warm cookie to form a bunny face. Use one flat candy for the head and place two on their sides for the ears.
Because the cookies stay warm, the candy sticks easily. So, work quickly and shape about six cookies at a time.

Tips for Preventing Overspreading

If the dough starts to soften too much between batches, chill the mixing bowl for a few minutes.
Also, bake one sheet at a time for even heat. As a result, your M&M Bunny Cookies hold their shape and look picture perfect.

Baking Tips for the Perfect Soft Cookie

Choosing the Right Scoop Size

I like to use a 1½ inch scoop for evenly sized cookies. However, you can also portion the dough with two spoons.
When the cookies match in size, they bake evenly. Therefore, you avoid overbaked edges or underdone centers.

Why Timing Matters for Texture

Pull the cookies out when the edges just start to brown. Meanwhile, the centers should look slightly underbaked.
They will continue to set on the baking sheet. So, resist the urge to leave them in too long.

Decorating While Warm for Best Results

Always decorate your M&M Bunny Cookies while they are still warm. Otherwise, the candies will not stick properly.
Press gently so you do not crack the surface. Then, let them cool completely before moving.

Serving Ideas for Easter and Spring Celebrations

Serve these M&M Bunny Cookies on a bright platter for Easter brunch. You can also tuck them into treat bags for kids.
Meanwhile, they pair beautifully with other spring sweets like Spring Blossom Cookies Easy Colorful Easter Treat or a slice of Easter Egg Cheesecake No Bake Recipe.
If you plan a full dessert table, you might add Easter Dirt Cups Recipe or Easter Cake Mix Cookie Bars Recipe. For even more inspiration, browse the full collection of Easter Recipes and explore colorful ideas like this Easter Cookies Recipe Soft Chewy Colorful.

Storage and Make-Ahead Instructions

Store M&M Bunny Cookies in an airtight container at room temperature for up to 4 days.
If you want to make them ahead, you can refrigerate the dough for up to 48 hours. Then, bake as directed. You can also freeze baked cookies for up to 2 months.

Recipe Notes and Helpful Tricks

This recipe makes about 21 cookies. Prep time takes around 15 minutes, and bake time averages 11 minutes.
Each cookie contains about 167 calories, with 24 grams of carbohydrates and 7 grams of total fat. So, they make a sweet but manageable treat.
Always remove the cookies when the edges just start to brown. As a result, you get a softer texture.

Frequently Asked Questions

More Such Recipes

• Spring Blossom Cookies Easy Colorful Easter Treat
• Easter Egg Cheesecake No Bake Recipe
• Easter Dirt Cups Recipe
• Easter Cake Mix Cookie Bars Recipe
• Easter Cookies Recipe Soft Chewy Colorful

Conclusion

M&M Bunny Cookies bring color, sweetness, and a little bit of fun to any Easter table. Because they bake quickly and decorate easily, you can make them with kids or on your own. So, gather your ingredients, preheat the oven, and let these cheerful cookies brighten your spring kitchen.

For more daily baking ideas, follow along on Pinterest and join our community on Facebook. You can always find more recipes at Kai Recipes.

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