M&M Easter Bunny Cookies

Name: M&M Easter Bunny Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 150 g Butter, softened; 130 g Caster sugar; 100 g Soft light brown sugar; 1 Medium Egg; 1 Teaspoon Vanilla extract; 250 g Self-raising flour; 100 g White chocolate chips; 100 g M&Ms or Smarties

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These M&M Easter Bunny cookies make for a fun, vibrant treat that's perfect for springtime baking. They're soft and chewy, packed with white chocolate chips and adorable M&M bunny shapes. They're super simple to make and you'll find them to be a hit with both kids and adults alike!

overhead image of easter M&M bunny cookies

I am in LOVE with these adorable Easter M&M bunny cookies and I can't wait for you to try the recipe at home! They're made with just 8 simple ingredients and take less than 30 minutes to make from scratch, so they're ideal for a last-minute Easter party dessert.

If you're ready to get baking, read my post below for my top tips, step-by-step images and lots more. Or, if you prefer the more condensed version, you can find a printable recipe card at the end of the post. Enjoy!

Ingredients

Butter: For the best flavour and texture, use butter, not margarine. I recommend softening your butter before you start baking so that it's easier to mix in with the sugar. You can do this either by leaving it out at room temperature for a couple of hours or popping it in the microwave for 10 seconds (just be careful not to melt it).
Caster sugar: Caster sugar dissolves more easily than granulated, giving you that lovely 'melt in your mouth' texture. It also helps create those crispy edges we all love!
Soft light brown sugar: Gives a chewy texture and a hint of gorgeous caramel flavour. I don't recommend swapping this for anything else because it really makes a huge difference to the final result!
Egg: One medium egg, to bind everything together and add moisture. For an egg-free version, you can substitute this with a flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of water and letting it sit for 5 minutes until thick.
Vanilla extract: Just a splash, for extra flavour.
Flour: I like to use self-raising flour in my cookies to give them a bit of lift. If you only have plain flour, just add 2 teaspoons of baking powder to the recipe separately.
M&Ms and/or Smarties: To make our 'Easter bunnies'. We don't have pastel M&Ms in the UK yet so I used some light-coloured Smarties alongside orange and yellow M&Ms for a more Eastery look.
Chocolate chips: I used white chocolate to go with the cute pastel vibes but you can use milk or dark chocolate if you prefer the flavour.

Equipment

Here are all the kitchen tools you'll need to make these cookies...

Baking trays: You'll need two large baking trays for this recipe as the cookies will spread out as they bake. I recommend baking about 5 per tray to prevent them from sticking together.
Baking paper: To line the tray, unless you're using a non-stick one.
Mixing bowl: A large one, for combining the ingredients.
Electric whisk or stand mixer: Helpful (but not essential) for creaming the butter and sugar together. You can use a wooden spoon and some elbow grease, but be prepared for an arm workout!
Wooden spoon: For mixing.
Kitchen scales: Scales are great for ensuring accurate baking results but they're also handy for dividing the dough into equal-sized pieces.

M&M easter bunny cookies on a white surface

How to make M&M Easter Bunny Cookies

Step 1: Preheat your oven to 180°C (or 160°C if you're using a fan oven) and line a large tray or two with baking paper. It's best to bake 4-5 cookies per tray so keep that in mind when prepping.

Step 2: To a large bowl, add 150g of softened butter then use an electric mixer to whisk it together with 130g of caster sugar and 100g of soft light brown sugar.

Step 3: Add 1 medium egg and 1 teaspoon of vanilla extract to the bowl and mix again until smooth.

sugar butter egg and vanilla mixed together

Step 4: Now add 250g of self-raising flour. Start mixing it in with a wooden spoon and when it's starting to stick to itself, get your hands in there and press everything together into a ball of dough. If it's too wet, add more flour and if it's too dry or crumbly, add a small splash of milk.

Step 5: Pour 100g of white chocolate chips into the bowl then gently knead them into the dough using your hands.

ball of white chocolate chip cookie dough

Step 6: Divide the dough into 12 equal-sized pieces and roll each piece into a ball. Place them onto your baking tray, leaving a couple of inches in between them to allow for spreading.

balls of cookie dough on a non stick baking tray

Step 7: Bake for 10-12 minutes, until your cookies are just beginning to turn golden around the edges. They'll continue to bake for a few minutes after you take them out of the oven so be careful not to leave them in there too long!

Step 8: While the cookies are still warm, gently press M&Ms into them to make your bunny shapes as pictured below. You can also add a few extra chocolate chips if you like.

putting M&Ms into cookies while on the tray

Step 9: Let the cookies cool completely before removing them from the tray then enjoy!

Top Tips

Smarties have more pastel colours than original M&Ms so they are a great alternative if you're in the UK and can't get pastel M&Ms.
Use a scale to weigh your cookie dough balls to ensure they are evenly sized.
Bake the cookies for 2 minutes less if you're using a non-stick tray.
For extra chewy cookies, melt the butter and chill the cookie dough for 1 hour before baking.

FAQs

Why do you add the M&Ms after baking?

Adding them after baking helps preserve their colour and crunch! If you add them before baking, they're likely to melt and crack. I've found that pressing them into the warm cookies right after baking gives them the best appearance.

Can I freeze the dough for later?

Yes, this dough freezes brilliantly, making it great for impromptu baking sessions. Shape the dough into balls, freeze them on a tray until solid, then pop them into a freezer bag or airtight container. You can bake them straight from frozen- just add 2-3 minutes to the baking time.

How long will these Easter bunny cookies last?

You can keep them in an airtight container at room temperature for up to 5 days- if you can resist them that long!

More Easter desserts

I hope you like these M&M Easter Bunny cookies! If you make them at home, please leave a rating and comment below to let me know what you think. Enjoy!