Spring is finally here and the garden is starting to bloom beautifully. These M&M Bunny Cookies are the perfect way to celebrate the new season. They are soft, chewy, and full of bright pastel colors.
Your family will love these sweet treats for your Easter gathering. They deliver a classic vanilla flavor with a fun, festive crunch. You can have a fresh batch ready in just 30 minutes.
Why You’ll Love This Recipe
These cookies are a winner because they use simple pantry staples. They are perfect for busy spring afternoons with the kids. You get a soft vanilla base with creamy white chocolate chips.
It is a crowd-pleasing dessert that looks adorable on any table. You do not need any fancy equipment to make them. Everyone will ask you for this easy holiday recipe.
Simple Cooking Steps
Making these is very straightforward and feels totally stress-free. You just cream the butter and sugars until they are fluffy. Then, you mix in your dry ingredients and fold in the candies.
Even if you are a beginner baker, you can do this. It is a simple method that yields perfect results every time. Your kitchen will smell like warm vanilla and sweet sugar.
Ingredients You’ll Need
These cookies use mostly pantry staples you likely have on hand right now.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups Easter/Pastel M&Ms
- 1/2 cup white chocolate chips
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream the butter and both sugars for 3 minutes.
- Add the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk the flour, baking soda, and salt together.
- Gradually add the dry ingredients to the wet ingredients on low speed.
- Fold in 1 cup of M&Ms and all the white chocolate chips by hand.
- Scoop rounded tablespoons of dough onto the baking sheets with 2-inch spacing.
- Press the remaining M&Ms into the tops of the dough balls.
- Bake for 9 to 11 minutes until the edges are barely golden.
- Let the cookies rest on the sheet for 5 minutes before moving them.
Best Ways to Enjoy It
Serve these warm with a cold glass of milk for a treat. They look beautiful on a white platter for your Easter brunch. You can also pack them into bags for a school snack.
Set them out for your guests and watch them disappear quickly. They are the ultimate addition to any spring dessert spread. Enjoy them with your favorite people on a sunny afternoon.
Storage & Reheating
Keep these in an airtight container at room temperature for five days. They stay fresh and soft if the lid is sealed tight. You can also freeze the baked cookies for up to three months.
To enjoy them warm later, microwave one for about five seconds. This makes the chocolate chips melty and delicious again. It is like they just came out of the oven.
Tips for Best Results
- Don’t skip softening your butter for the best cookie texture.
- Avoid overbaking to keep the centers soft and chewy.
- Use a cookie scoop for perfectly even sizes every time.
- Press extra M&Ms on top before baking for a professional look.
- For Easter, use the pastel-colored candies for a spring vibe.
- Whisk your dry ingredients separately to avoid any salty clumps.
- Let them rest on the pan so they do not break.
Ways to Switch It Up
- Swap white chocolate chips for dark chocolate for a richer flavor.
- Add a half cup of sprinkles for extra holiday cheer.
- Substitute gluten-free 1-to-1 flour to make them allergy-friendly.
- Use mini M&Ms if you want chocolate in every single bite.
Common Questions
Can I make the dough ahead of time?
Yes, you can chill the cookie dough for up to two days. Chilling the dough actually helps the flavors develop even more. Just let it sit at room temperature for 10 minutes before scooping.
Can I use salted butter instead?
You can certainly use salted butter if that is what you have. Just reduce the added salt in the recipe to a small pinch. This keeps the cookies from tasting too salty.
How do I know when they are done?
The edges should be set and just starting to turn golden brown. The centers will still look a little soft and underdone. They will firm up perfectly as they cool on the sheet.
I hope these cheerful cookies bring a smile to your face this spring. They are such a joy to bake with the little ones. Happy baking to you and your family!
— Lidia
M&M Bunny Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg s
- 1 tablespoon vanilla extract
- 3 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 1.5 cups Easter /Pastel M&Ms
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, approximately 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in 1 cup of the pastel M&Ms and all of the white chocolate chips by hand using a spatula.
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets, ensuring 2 inches of space between each cookie.
- Press the remaining 0.5 cup of M&Ms into the tops of the dough balls to ensure they are visible after baking.
- Bake for 9 to 11 minutes, or until the edges are set and just barely golden; do not overbake as the center should remain soft.
- Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire cooling rack.
