Thick & Chewy Easter Candy Cookies with Bunny Faces
Learn how to make Thick & Chewy Easter Candy Cookies featuring adorable bunny faces! Discover why cornstarch is the secret to bakery-style thickness in this easy, festive recipe—perfect for Easter parties and spring bake sales.
Servings: 18 cookies
Calories: 331cal
Cost: $9
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.
Notes
Nutritional values may vary and are meant to be a guide.
M&M®'s is a registered trademark of Mars, Inc.
Nutrition
Serving: 1cookie | Calories: 331cal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 91mg | Potassium: 31mg | Fiber: 1g | Sugar: 32g | Vitamin A: 322IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg