Easy M&M Easter Bunny Cookies with Chocolate Chips

Learn to create adorable Easter bunny cookies packed with chocolate and M&Ms, perfect for Easter baskets or brunch.

There’s something about baking for spring that just feels lighter, brighter, and honestly… more fun. And if there’s one thing I learned during my time in culinary school, it’s that cookies don’t have to be complicated to be absolutely unforgettable—they just need the right balance of fat, sugar, and technique.

These M&M Easter Bunny Cookies with chocolate chips are exactly that. They’re soft in the center, slightly crisp on the edges, packed with melty chocolate, and dotted with pastel M&Ms that practically scream spring entertaining. I love making these adorable easter bunny cookies for Easter baskets, brunch spreads, or even just a cozy weekend baking session when Chicago finally starts to thaw out.

Why We Love This Recipe

• Perfectly soft and chewy every time
• Packed with double chocolate goodness
• Festive and colorful, the perfect cookies for Easter entertaining
• Easy enough for beginners, but still bakery-quality results
• Makes your kitchen smell absolutely incredible (arguably the best part)

Key Ingredients for M&M Easter Bunny Cookies

• Butter, softened
  Butter is the backbone of flavor. In culinary school, we were taught that properly creamed butter creates air pockets—this is what gives cookies that soft, tender texture.
• Eggs
  Eggs add structure and richness while helping bind everything together.
• Brown sugar
  Brown sugar is key for moisture and chewiness. It also gives these cookies that slightly caramel-like depth.
• White granulated sugar
  Just a touch helps create those lightly crisp edges we all love.
• Vanilla
  Vanilla enhances all the flavors—especially the chocolate in these easter cookies.
• Baking soda
  This is our leavening agent, helping the cookies rise and spread just right.
• Salt
  Salt balances sweetness and intensifies flavor (a trick I used constantly in culinary school kitchens).
• All purpose flour
  Flour gives structure and holds everything together.
• Pastel M&Ms
  These add color, crunch, and that nostalgic Easter candy vibe with the little bunnies.  
• Chocolate chips
  Because more chocolate is always the right decision—these melt into gooey pockets throughout the cookies.  You can use milk, semi-sweet or dark chocolate chips. 

How to Make Easter Bunny Cookies

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
2. Cream the butter and sugars
   In a large mixing bowl with a hand mixer, beat together softened butter, brown sugar, and white sugar until light and fluffy. (Don’t rush this—this step builds your texture.)  You could also use a stand mixer with a paddle attachment for this step.
3. Add eggs and vanilla
   Mix in eggs one at a time to the butter mixture, then add vanilla extract.
4. Combine dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt.
5. Bring it all together
   Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. Fold in the chocolate
   Gently stir in chocolate chips and pastel M&Ms.  You can use a wooden spoon or a hand mixer on low speed.
7. Scoop and bake
   Use a cookie scoop (ice cream scoops were a go-to trick in culinary school for uniform baking) and place dough onto your baking sheet.

1. Bake for 10–12 minutes
   The edges should be set and golden brown color, but the centers still soft.
2. Create the bunny shape with m&ms.  Press the face first, then the two ears on top of the freshly baked cookie.
3. Cool slightly… then enjoy
   Let them rest for a few minutes before transferring to a wire rack.

Entertaining Tip

If you’re hosting Easter brunch, turn these Easter treats into a DIY cookie decorating station. Bake the cookies slightly underdone, then press extra M&Ms on top right out of the oven for that bakery-style finish. Arrange them on a pastel platter alongside fresh flowers—it’s an instant centerpiece and dessert all in one.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days
• Refrigerator: Keeps fresh for up to 1 week (bring to room temp before serving)
• Freezer: Freeze baked cookies for up to 2 months
• Pro Tip: You can also freeze the cookie dough balls and bake fresh whenever you need a quick sweet treat

 Additional Recipes to Try

If you loved these cookies, here are a few more easy recipes from the blog:

• Chewy Oatmeal Chocolate Chip Cookies – Delicious and chewy oatmeal chocolate chip cookies — crispy edges, chewy centers and loaded with gooey chocolate chips! 
• Chewy M&M Cookies: A Childhood Favorite – Indulge in the nostalgia with Chewy M&M Cookies, packed with colorful M&Ms and chocolate chips for a delightful treat.
• Chewy Chocolate Chip Cookies – These chewy chocolate cookies have crisp edges, gooey centers and are loaded with chocolate chips. 
• Bakery Style Blueberry Muffins – make bakery-style blueberry sour cream muffins at home. Discover the perfect balance of sweet and tangy in every bite.

If you make these M&M Easter Bunny Cookies, I’d love to see them! Tag me on Instagram so I can see your colorful, chocolate-loaded creations

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