Get the ultimate crunch with these Thick & Crunchy Chocolate Chip & Easter Candy Cookies! These hearty, bakery-style treats feature adorable bunny faces made from halved & whole M&M® Milk Chocolate Easter candies.
Spring is in the air, and what better way to celebrate than with a batch of delightful, oversized cookies? These Thick & Chewy Easter Candy Cookies with Bunny Faces are not just a treat for the taste buds, but also a joy to behold. Imagine sinking your teeth into a perfectly soft, rich cookie, studded with melty chocolate chips and colorful Easter candies, all crowned with an adorable candy bunny face!
These cookies are the ultimate addition to any Easter celebration. Their vibrant colors and whimsical design make them a show-stopping centerpiece for Easter parties, while their impressive size and “bakery-style” look make them an absolute hit at bake sales. Whether you’re looking to serve a crowd of kids, or offer a professional-quality treat for a fundraiser/bakesale, these thick, chewy bunny cookies are guaranteed to fly off the plate.
Why We Love These Cookies
These aren’t just any cookies; they’re an experience! Here’s why they’ll become your new favorite Easter tradition:
- Irresistibly Thick & Chewy: Thanks to a secret ingredient, these cookies boast that coveted bakery-style chewiness and substantial thickness that makes every bite satisfying.
- Festive & Fun: The pastel candies and charming bunny faces make them perfect for Easter gatherings, kids’ parties, or just bringing a smile to anyone’s face.
- Easy to Make: Despite their impressive appearance, these cookies are straightforward to prepare, making them a fantastic baking project for all skill levels.
- Customizable: While we love the Easter theme, you can easily adapt this recipe for any holiday or occasion by simply swapping out the candy colors!
The Secret to No-Spread Cookies: Cornstarch!
Have you ever baked a batch of cookies only to have them spread into flat, greasy discs? It’s a common baking dissapointment! The secret to keeping these cookies thick, chewy, and perfectly formed lies in one common pantry staple: cornstarch.
Cornstarch works wonders in cookie dough for a few reasons:
- Absorbs Moisture: Cornstarch is an excellent absorbent. By soaking up some of the moisture in the dough, it helps to create a firmer structure that resists spreading as the butter melts in the oven.
- Weakens Gluten: While flour provides structure through gluten development, too much can make cookies tough. Cornstarch interferes with gluten formation, resulting in a more tender and chewy texture.
- Acts as a Stabilizer: It helps to stabilize the dough, preventing it from collapsing too quickly during baking. This allows the cookies to bake up taller and thicker.
Baking these Bunny Cookies
Ready to make some magic? Here’s a quick peak of the steps:
- Preheat your oven and line baking sheets with parchment paper.
- Carefully cut pastel candies in half to create bunny ears.
- Cream together butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- Whisk together flour, salt, and cornstarch.
- Gradually add dry ingredients to wet, mixing on low until just combined.
- Gently fold in chocolate chips and candies.
- Scoop large (4 oz) dough balls onto prepared baking sheets.
- Bake for 15-16 minutes until edges are golden and centers are soft.
- Immediately press bunny faces & ears onto the warm cookies.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
FAQs About Thick & Chewy Cookies
Can I use different candies? Absolutely! While M&M® Milk Chocolate Easter candies are perfect for Easter, feel free to use any color to match your preference. Please note, I did notice that the candie use do change color when baked as shown in images.
Why are my cookies still spreading? Ensure your butter is at room temperature but not melted. Also, precise measurement of flour and cornstarch is key. Using a kitchen scale for flour is always recommended for accuracy. If your kitchen is very warm, chilling the dough for 30 minutes before baking can also help.
I don’t have a stand mixer, can I still make these? Yes! You can use a hand mixer for creaming the butter and sugar and combining the wet ingredients. For the dry ingredients and folding in inclusions, a sturdy rubber spatula will work perfectly.
How do I get perfectly round cookies? If your cookies aren’t perfectly round right out of the oven, you can gently use a large round cookie cutter or the back of a spoon to shape them while they are still hot and pliable. Swirl the cutter around the cookie to nudge the edges into a nice circle.
Storage Tips for Maximum Freshness
These cookies are best enjoyed fresh, but if you have leftovers (lucky you!), here’s how to store them:
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For optimal freshness, place a slice of bread in the container with the cookies; it helps keep them soft by providing moisture.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen cookies to a freezer-safe bag or airtight container, separated by parchment paper, for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a few seconds.
- Freezing Cookie Dough: You can also freeze the scooped cookie dough balls. Place them on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake for a few extra minutes (18-20 minutes total), no need to thaw!
More Easter Treats to Try
- Easter Bunny Bait
- Easter Candy Cupcake Ideas
- 5-Minute Jelly Bean Bark
- Easter Egg Brownies
- Carrot Puff Pastry Appetizer
M&M®’s is a registered trademark of Mars, Inc.
Thick & Chewy Easter Candy Cookies with Bunny Faces
Equipment
- Stand Mixer *fitted with paddle attachment
- Oven adjusted to the center rack position
- Measuring cups & spoons
- Rubber Spatula
- Ice Cream Scoop
- parchment paper
- large baking sheet
- cutting board & knife
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons corn starch
- 1½ cups chocolate chips
- 1½ cups chocolate candies like M&M®s divided, pastel variety
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper. This is crucial for easy cleanup and preventing sticking.
- To make bunny faces & ears, you will need to carefully cut the pastel candy in half with a knife. Place the pastel candy vertically on the cutting board. Place the blade of the knife across the center and press down firmly and quickly. You now have two semicircles. These are your ears!
- In the bowl of a stand mixer (fitted with the paddle attachment), cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Add in the egg, and vanilla extract; beat until combined.
- In a separate medium bowl, whisk together the all-purpose flour, salt, and cornstarch. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix! Overmixing can lead to tough cookies.
- Gently fold in the milk chocolate chips, and candies until they're evenly distributed throughout the dough.
- Using an ice cream scooper, scoop out 4 ounces of dough per cookie. A traditional ice cream scooper holds about 4 ounces of dough. This will create large, thick, bakery-style cookies.
- Place the generously sized dough balls onto your prepared baking sheet, leaving at least 2-3 inches between each cookie. You'll likely only fit 4-6 cookies per standard baking sheet.
- Bake for 15-16 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked. Larger cookies will take a bit longer to cook through while remaining chewy.
- Add bunny faces & ears to each cookie while warm. You will need to gently press them into the warm dough.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These big cookies need extra time to set up properly.
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