Easter M&M Bunny Cookies

Here are my favorite M&M bunny cookies, with a soft and chewy texture from brown sugar, white chocolate chips, and colorful M&Ms that make them perfect for Easter or any spring celebration.

These bunny cookies are always a hit with my kids, especially around springtime. I love how easy they are to decorate with the M&Ms as little bunny noses and eyes. Plus, they disappear so fast that I usually have to make a double batch!

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What Kind of M&Ms Should I Use?

For bunny cookies, you can really use any type of M&Ms you have on hand or that fit your holiday theme. The classic milk chocolate M&Ms work great, but you could also go with peanut, peanut butter, or even the pretzel-filled ones if you want a little extra crunch. For Easter or spring baking, the pastel-colored M&Ms make these cookies look extra festive and fun. Just keep in mind that the different varieties have slightly different sizes, so if you’re using the larger peanut or pretzel M&Ms, you might want to adjust the amount slightly or press them into the dough a bit more firmly so they stay put while baking.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so feel free to get creative:

• Butter: You can use margarine or coconut oil as a substitute, though butter gives the best flavor and texture. If using coconut oil, make sure it’s at room temperature and solid.
• White chocolate chips: Regular chocolate chips, butterscotch chips, or even peanut butter chips work great here. You could also skip the chips entirely and just use more M&Ms.
• M&Ms: Any candy-coated chocolate will do – try Reese’s Pieces for a peanut butter twist, or use regular chocolate chips if you don’t have candy on hand. You can also mix in chopped nuts for extra crunch.
• Brown sugar: If you’re out of brown sugar, mix 1/2 cup white sugar with 1 tablespoon molasses, or just use all white sugar (though your cookies will be slightly less chewy).
• Vanilla essence: Almond extract makes a nice substitute if you want a different flavor profile, or you can use vanilla paste in the same amount.

Watch Out for These Mistakes While Baking

The biggest mistake when making these cookies is not letting the melted butter cool enough before mixing it with the sugar and egg, which can start cooking the egg and result in flat, greasy cookies instead of thick, chewy ones.

Overbaking is another common issue – these cookies should look slightly underdone in the center when you pull them out at the 10-12 minute mark, as they’ll continue cooking on the hot pan and firm up as they cool.

If you add the bunny ears and face decorations too late, the candies won’t stick properly, so make sure to press them into the cookies immediately after they come out of the oven while they’re still soft and warm.

For the best texture, resist the urge to flatten the dough balls before baking – letting them spread naturally in the oven creates that perfect balance of crispy edges and soft centers.

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What to Serve With M&M Bunny Cookies?

These cookies are perfect on their own, but they’re even better when paired with a cold glass of milk for dunking. If you’re serving them at a party or Easter gathering, set out some vanilla ice cream so everyone can make cookie ice cream sandwiches. You could also arrange them on a platter with fresh strawberries and other spring fruits for a fun dessert spread. For a cozy afternoon snack, serve these cookies alongside hot chocolate or coffee for the adults in the room.

Storage Instructions

Store: Keep your M&M bunny cookies in an airtight container at room temperature for up to 5 days. I like to toss a slice of bread in the container to help keep them soft and chewy. They taste amazing fresh, but honestly they’re still great a few days later with a glass of milk!

Freeze: These cookies freeze really well, either baked or as dough. For baked cookies, layer them between parchment paper in a freezer bag for up to 3 months. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a bag so you can bake fresh cookies whenever you want.

Enjoy: Frozen baked cookies thaw at room temperature in about 30 minutes, or you can warm them in the oven at 300°F for a few minutes. If you’re baking from frozen dough, just add an extra minute or two to the baking time. No need to thaw the dough first!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 25-30 g
• Fat: 130-145 g
• Carbohydrates: 370-400 g

Ingredients

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 2 cups flour (I always use King Arthur 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 for a chewier texture)
• 1/2 cup sugar
• 1 egg (room temperature, about 70°F)
• 1 1/2 tsp vanilla
• 1/2 cup white chocolate chips
• 3/4 cup m&ms

Step 1: Prepare Equipment and Mise en Place

• 1 egg

Preheat your oven to 350°F and line your baking pans with parchment paper.

While the oven heats, bring your egg to room temperature (this helps it incorporate smoothly into the dough for better texture).

Measure out all your dry ingredients and set them aside—I always sift mine together to avoid lumps, which helps create more tender cookies.

Step 2: Build the Wet Ingredient Base

• 3/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 1/2 tsp vanilla

Melt the butter in a small saucepan over medium-low heat, then remove from heat and let it cool for 5 minutes—this prevents the egg from cooking when you add it.

In a large bowl, combine the cooled butter with both sugars, stirring until well blended.

Add the room-temperature egg and vanilla extract, stirring until the mixture is smooth and creamy.

The sugar will help emulsify the mixture, creating a cohesive base for your dough.

Step 3: Combine Dry and Wet Ingredients

• wet ingredient mixture from Step 2
• 2 cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 1/2 cup white chocolate chips
• 3/4 cup m&ms

Add the dry ingredient mixture (flour, baking soda, baking powder, salt, and cinnamon) to the wet ingredients from Step 2, stirring until just combined.

Be careful not to overmix—you want the dough to come together without developing too much gluten, which would make the cookies tough.

Once combined, fold in the white chocolate chips and 3/4 cup of M&Ms, being gentle to avoid crushing them.

Step 4: Shape and Bake the Cookies

Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared pans, spacing them about 2 inches apart.

Place the pans in your preheated 350°F oven and bake for 10–12 minutes, until the edges are set but the centers still look slightly underdone—they’ll continue cooking as they cool.

While the cookies bake, use a sharp knife to slice extra M&Ms in half lengthwise; you’ll need these for the bunny ears.

Step 5: Add Bunny Ears and Cool

As soon as the cookies come out of the oven, they’ll be soft enough to press candies into them.

For each cookie, place two M&M halves at the top (flat side down) to create bunny ears, and press a whole M&M in the center below the ears to form the bunny face.

Let the cookies cool on the pan for 5 minutes so the candies set, then carefully transfer them to a wire rack to cool completely.

I find that pressing the candies in immediately while the cookies are hot helps them stick perfectly without sliding around.

Easter M&M Bunny Cookies

Delicious Easter M&M Bunny Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 24 cookies

Calories 2850 kcal

Ingredients

  

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 2 cups flour (I always use King Arthur 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 for a chewier texture)
• 1/2 cup sugar
• 1 egg (room temperature, about 70°F)
• 1 1/2 tsp vanilla
• 1/2 cup white chocolate chips
• 3/4 cup m&ms

Instructions

 

• Preheat your oven to 350°F and line your baking pans with parchment paper. While the oven heats, bring your egg to room temperature (this helps it incorporate smoothly into the dough for better texture). Measure out all your dry ingredients and set them aside—I always sift mine together to avoid lumps, which helps create more tender cookies.
• Melt the butter in a small saucepan over medium-low heat, then remove from heat and let it cool for 5 minutes—this prevents the egg from cooking when you add it. In a large bowl, combine the cooled butter with both sugars, stirring until well blended. Add the room-temperature egg and vanilla extract, stirring until the mixture is smooth and creamy. The sugar will help emulsify the mixture, creating a cohesive base for your dough.
• Add the dry ingredient mixture (flour, baking soda, baking powder, salt, and cinnamon) to the wet ingredients from Step 2, stirring until just combined. Be careful not to overmix—you want the dough to come together without developing too much gluten, which would make the cookies tough. Once combined, fold in the white chocolate chips and 3/4 cup of M&Ms, being gentle to avoid crushing them.
• Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared pans, spacing them about 2 inches apart. Place the pans in your preheated 350°F oven and bake for 10–12 minutes, until the edges are set but the centers still look slightly underdone—they'll continue cooking as they cool. While the cookies bake, use a sharp knife to slice extra M&Ms in half lengthwise; you'll need these for the bunny ears.
• As soon as the cookies come out of the oven, they'll be soft enough to press candies into them. For each cookie, place two M&M halves at the top (flat side down) to create bunny ears, and press a whole M&M in the center below the ears to form the bunny face. Let the cookies cool on the pan for 5 minutes so the candies set, then carefully transfer them to a wire rack to cool completely. I find that pressing the candies in immediately while the cookies are hot helps them stick perfectly without sliding around.