Hop into spring with these irresistible Easter Bunny Cookies with M&Ms! These soft chocolate chip cookies are topped with colorful pastel M&Ms arranged in cute bunny shapes, and guaranteed to bring smiles at your Easter gathering.
With just a simple addition of pastel colored M&Ms, these chocolate chip cookies are turned into a festive treat, perfect for spring celebrations!
The cookie dough base is perfectly soft and chewy, with the addition of melting chocolate chips and crunchy M&Ms. Right after they come out of the oven, just place a few extra M&Ms on top for cute little bunny shapes!
For more easy cookie recipes, check out my dulce de leche cookies and my fruity raspberry crumble cookies!
Why You’ll Love This Recipe
Fun and Festive: These M&M bunny cookies capture the spirit of Easter with their colorful M&M decorations that turn simple cookies into adorable spring treats!
Easy to Make: These cookies require no special decorating skills like a cutout sugar cookie recipe might—just press M&Ms into the warm cookies to create bunny shapes, making this a perfect baking project to enjoy with kids.
Soft and Chewy: Just like classic chocolate chip cookies, these M and M bunny cookies have the perfect texture with soft, chewy centers and slightly crisp edges!
Key Ingredients and Substitutions
Here’s a picture of what you’ll need to make these chocolate chip Easter bunny sugar cookies:
Butter – I use salted butter here but you can use unsalted butter and add an extra pinch of salt. Make sure to allow the cold butter to come to room temperature for the best texture.
White & Brown Sugar – The combination of both sugars creates the perfect sweetness, while the brown sugar adds moisture and chewiness to the cookies.
Vanilla Extract – Use pure vanilla extract for the best flavor.
Egg – Provides structure and richness—make sure it’s at room temperature for better incorporation into the dough.
All-purpose Flour – Measure accurately by spooning and leveling for best results!
Baking Soda – To help the cookies rise and give them just enough spread in the oven.
Salt – To balance out all the flavors!
Semi-Sweet Chocolate Chips – For the sweet flavor of melted chocolate in every bite! You can substitute milk chocolate chips or dark chocolate chips if you prefer.
Easter M&Ms – The star ingredient that provides both flavor and the adorable bunny decorations! Look for seasonal pastel colors in the grocery store. You can substitute regular m & ms or similar hard shell chocolate candies.
Equipment Needed
This Easter bunny cookies recipe uses just the basics! No need for cookie cutters, piping bags or a rolling pin. Here’s what you’ll need:
- Large bowl
- Electric mixer (stand or hand mixer)
- Cookie scoop
- Cookie sheets & parchment paper or silicone mats
- Cooling rack
Printable Recipe Card
Scroll down past this card for more tips, photos and step by step instructions!
Easter Bunny Cookies with M and Ms
Equipment
- Baking sheet
- Parchment paper
- medium mixing bowl
- Cookie scoop
- cooling rack
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup Easter M&Ms plus extra for topping
Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter and sugars together 1-2 minutes.
- Add the vanilla and egg, and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter and sugar mixture, until everything is combined and the dough comes together.
- Add the M&Ms and chocolate chips, and stir into the dough until well distributed.
- Use a cookie scoop to scoop the cookies onto the parchment. Bake until the edges barely start to brown, about 9 to 10 minutes.
- Remove the cookies from the oven, and immediately press the M & Ms into bunny shapes. If necessary, cut M & Ms in half to make ears. Makes about 24 cookies.
Notes
Nutrition
Step by Step Instructions
STEP ONE: Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
STEP TWO: In a stand mixer or large bowl with an electric mixer, cream the butter and sugars together until well combined, 1 to 2 minutes.
STEP THREE: Add the vanilla and egg, and mix until combined.
STEP FOUR: In a medium bowl, whisk together the flour, baking soda, and salt. Then, slowly add the dry ingredients to the butter and sugar mixture, and mix until everything is combined and the dough comes together.
STEP FIVE: Add the M&Ms and chocolate chips, and stir into the dough until well distributed.
STEP SIX: Use a cookie scoop to scoop the cookies onto the parchment. Bake until the edges barely start to brown, about 9 to 10 minutes.
STEP SEVEN: Remove the cookies from the oven, and immediately press the M & Ms into bunny shapes. Cut the M & Ms in half to make ears.
Recipe Variations
Chocolate Options: Feel free to switch up the variety of chocolate you use! You can make white chocolate chip Easter cookies, add toffee bits, or use your favorite chocolate chunks instead!
Gluten-Free: To make gluten-free bunny M&M cookies, substitute the all-purpose flour with a gluten free all purpose flour that has a cup to cup ratio.
Add-ins: Feel free to add other ingredients to your Easter chocolate chip cookies, such as sweetened shredded coconut, chopped nuts, or mini marshmallows. You can also top the cookies with a pinch of festive sugar sprinkles.
How to Store Leftovers
Room Temperature: Store these Easter treats in an airtight container or tightly covered with plastic wrap at room temperature for up to 5 days.
Freezing Baked Cookies: These cookies freeze beautifully for up to 2 months. Place them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag.
Freezing Cookie Dough: You can also freeze the unbaked dough in pre-portioned scoops. You can either bake the cookie balls while still frozen, adding 1-2 minutes to the baking time, or thaw in the refrigerator overnight and then bake as directed.
FAQs
The key to slightly chewy cookies is to remove them when the edges just barely start to brown. The centers may look slightly underdone, but they’ll continue cooking on the hot baking sheet after you remove them from the oven.
Work quickly while the cookies are still warm. Use two halved M&Ms at the top for ears and one for the face!
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If you enjoy this recipe, we’d be thrilled if you clicked on the stars ⭐️⭐️⭐️⭐️⭐️ below and left a rating and short comment!
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
These fun Easter cookies are so easy to make, and the combination of chocolate chips and m & ms with the soft, buttery cookie is really tasty. Let me know what you think!