Chocolate Chip M&M Cookies | Easter Bunny
Hop into spring with these adorable bunny-shaped M&M cookies! Bursting with pastel colors and loaded with chocolate goodness, they are the perfect treat to brighten up your Easter celebrations. Who can resist a cookie that’s both cute and delicious? Perfect for sharing (or keeping all to yourself)!
Looking for some inspiration?… For more Easter recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
Be the first to know about new videos? Hit the subscribe BUTTON now!
~BE SURE TO SUBSCRIBE TO RECEIVE NEW RECIPES DIRECTLY IN YOUR INBOX~
Chocolate Chip M&M Cookies | Easter Bunny
Equipment
Ingredients
- 4 oz (115 g) butter (Melted into brown butter)
- 6.70 oz (190 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1.5 g) sea salt
- 2.46 oz (70 g) granulated sugar
- 2.65 oz (75 g) light brown sugar
- 1 egg (Large | At Room Temperature)
- 3.17 oz (90 g) dark chocolate chips (Mini)
- 1 1/2 tsp (6 g) vanilla extract
DECORATION
- 64 Easter M&Ms (Chocolate Milk)
Instructions
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
CHOCOLATE CHIP M&M COOKIES PREPARATION
- Place butter in a small sauce pan and heat on medium low until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5 minutes), by then you should smell the nutty aromas. Pass your brown butter through the sift. Set aside to cool down.4 oz butter
- In a mixing bowl, whack the all-purpose flour, together with the baking soda and sea salt. Set aside.6.70 oz all-purpose flour, 1/2 tsp baking soda, 1/4 tsp sea salt
- To another mixing bowl, add the granulated sugar and light brown sugar. Pour the warm brown butter and whisk until you get a thick paste, about 1-2 minutes.2.65 oz light brown sugar, 2.46 oz granulated sugar
- Add the egg and vanilla extract. Mix until combined.1 egg, 1 1/2 tsp vanilla extract
- Fold in the dry ingredients until just combined.
- Fold the mini chocolate chips until no dry spots remain. NOTE: Do not over mix.3.17 oz dark chocolate chips
- Using a 1½-Tablespoon cookie scoop, scoop out the cookie dough and place them on your prepared baking sheet.
BAKE!
- Bake for 6 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 5 minutes). It is ready when they have puffed up, the top staying soft.
- While your cookies are baking, prepare the bunnies: Either slice the M&M in half with a sharp knife or break it apart in your hand. NOTE: I found it easier to slice them in half. Place two halves on top of each whole M&M to look like bunny ears. You need 4 m&ms per cookie (total=64)64 Easter M&Ms
- Working very quickly, IMMEDIATELY after the cookies come out of the oven, gently press the M&Ms onto the top of each cookie. Enjoy & Bon Appétit!NOTE: These cookies are best when stored in a metal tin box up to 3 days.
Video
Nutrition
Credit: Maddison from the blog The Squeaky Mixer ; Recipe “Easter Chocolate Chip M&M Cookies”. I made them smaller than the original recipe and they turned out great. The bunny design was a hit! Thanks for the recipe! ~Nessa
Parfait pour le goûter de Pâques, ces cookies aux pépites de chocolat vont faire craquer les petits comme les grands! En vrai, c’est l’activité ludique rêvée pour les décorer avec des M&M en forme de petits lapins! Impossible de resister devant autant de gourmandise, n’est-ce-pas?!?
Trop beaux, j’adore !
J’ai craqué sur la recette dès que je l’ai vu! Bises, ~Nessa
de délicieuses gourmandises excellent bonbon
une bonne soirée bises
C’est si bon les M&Ms même s’il ne faut pas trop en abuser! ahah! Bises, ~Nessa