introduction
M&M Bunny Cookies are fun, colorful cookies shaped like bunnies for a spring treat. They are soft on the inside and have bright M&Ms on top. If you want a different simple cookie to try later, try the rose and pistachio shortbread cookies for a mild, buttery flavor.
why make this recipe
Make these cookies when you want a quick, happy dessert for kids or guests. They are easy to mix and bake, and they look festive. You can pair them with other simple sweets, such as soft vanilla sandwich cookies, for a small party tray.
how to make M&M Bunny Cookies
This cookie uses basic dough and colorful M&Ms. Read the directions and follow each step. If you like chewier cookies, ideas from Vermont chewy molasses cookies can help you choose baking time and texture.
Ingredients :
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup brown sugar, packed, 1 teaspoon vanilla extract, 2 large eggs, 2 cups M&M candies
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients until just combined.
- Fold in the M&M candies.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Let cookies cool on the sheet for a few minutes before transferring to wire racks to cool completely.
how to serve M&M Bunny Cookies
Serve the cookies on a plate for kids, or make a cookie tray for a party. Add a glass of milk or a small cup of tea. For a different look, put them next to small shortbread cookies like rose and pistachio shortbread cookies on the same tray.
how to store M&M Bunny Cookies
Store cooled cookies in an airtight container. Keep at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temp before serving.
tips to make M&M Bunny Cookies
- Use room temperature butter and eggs to mix easily.
- Do not overmix the dough once you add the flour. Mix until just combined.
- Press a few extra M&Ms on top of each dough ball before baking so they show on the cookie.
- For chewier cookies, learn more about the secret to chewy cookies and adjust baking time slightly.
variation (if any)
- Use peanut M&Ms or plain chocolate M&Ms for a change.
- Add a teaspoon of cinnamon for warm flavor.
- Make mini cookies by using a small spoon to drop the dough.
FAQs
Q: Can I use margarine instead of butter?
A: Butter gives the best taste, but margarine can work. The texture may change.
Q: Can I use other candies instead of M&Ms?
A: Yes. Small chocolate chips or candies that hold up to heat work well.
Q: How do I make the cookies more soft?
A: Bake close to 10 minutes and remove when edges just turn golden. For more tips, read the guide on how to get soft cookies.
Q: Can I make the dough ahead?
A: Yes, you can chill the dough in the fridge for up to 2 days before baking.
Q: Do I need to grease the baking sheet?
A: You can use an ungreased baking sheet as the recipe says, or line it with parchment paper for easy clean up.
M&M Bunny Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients until just combined.
- Fold in the M&M candies.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Let cookies cool on the sheet for a few minutes before transferring to wire racks to cool completely.