These Easter cookies are chocolate chip cookies topped with a chocolate bunny! Perfect for Easter. They have crisp edges and a chewy center. Take your treats to the next level Easter Sunday with these Easter cookies.
These Easter cookies are a great way to enjoy your Easter chocolates with your family. A fresh baked cookie with the Easter candy on top is the best addition to Easter baskets after Easter egg hunts. They are chocolate chip cookies with perfect chocolate bunnies on top. If you want to bake a simple treat for your family this holiday then this is the perfect recipe for you.
For other Easter cookie recipes, try Lemon Crinkle Cookies, Lemon Blueberry Cookies, and Strawberry Cookies.
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Why This Easter Cookie Recipe Works
- Easter chocolate- Chocolate chip cookies show us that chocolates are best enjoyed on a cookie! So, enjoy your Easter chocolates on these delicious Easter cookies.
- Chewy cookies- These cookies have crisp edges and a perfect chewy center.
- Easy cookies- This easy Easter cookie recipe is very simple and quick to make. Perfect for getting back to you Easter celebration with your family. You don't even need special cookie cutters as the chocolates are cute bunnies!
Ingredient Notes for Easy Easter Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull these out 2 hours before baking to get room temperature ingredients.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Large eggs- Pull these out 2 hours before baking to get to room temperature.
- Chocolate chips- I used semi-sweet chocolate chips. I do not recommend milk chocolate chips as they will be too sweet.
- Chocolate bunnies- I prefer the Ghirardelli chocolate bunnies, but you can use any brand you prefer. Use a good quality chocolate as the candy is the best part! Be sure the cookie size matches the size of your chocolate Easter bunny.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these Easter cookies. This recipes uses a stand mixer with a paddle attachment or a hand mixer.
STEP 1: Prep chocolate. Unwrap the chocolate bunnies and place them in a bowl. Set them in the freezer. They will need to be very cold when you use them.
STEP 2: Dry ingredients. Sift the all purpose flour, baking soda, baking powder, and salt into a medium bowl.
STEP 3: Beat butter and sugars. Use a mixer and large bowl to beat the butter, white sugar, and brown sugar on high speed for 2 minutes.
STEP 4: Combine. Add the vanilla extract and eggs. Mix them in on medium speed. Next, add the dry ingredients and mix them in on low speed until just combined. Finally, mix in the chocolate chips.
STEP 5: Prep. Preheat the oven to 350°F. Meanwhile, place parchment paper on 2 cookie sheets. The dough should rest for 10 minutes during this time.
STEP 6: Scoop. Use a small cookie scoop (1oz or 1 TBSP) to scoop the cookies. Place 6 cookie dough balls on each cookie sheet.
STEP 7: Bake. Bake each cookie sheet for 9-10 minutes. They are done baking when the edges of the cookies are lightly golden brown. They should still be slightly underdone in the middle at this point.
STEP 8: Top and cool. Immediately after removing the cookies from the oven place a frozen bunny on top of each cookie. Top them with a couple of extra chocolate chips, too. Let the cookies rest on the hot baking sheet for 4 minutes before transferring them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a soft center.
- The chocolates have to be frozen before applying because they need the heat to melt the bottom a little bit to stick. If they are too warm then the rest of the chocolate loses its shape, not just the bottom.
FAQ
Yes, these cookies can be made into larger bakery style cookies. They will take a longer bake time, though. The chocolate on top will also need to match the size of the cookie.
Yes they can and you can save on prep work for your Easter party! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Recipe Variations
- Ghirardelli cookie- You can replace the chocolate bunny with a Ghirardelli square if you would prefer.
- Easter eggs cookie- You can also replace the chocolate bunny with an easter egg candy for Easter egg cookies if that is what you have available instead of bunnies. Any other Easter candy should work to make cute cookies too.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store the Easter cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Easter Recipes To Try
Try these Easter recipes too!
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Easter Cookies
Ingredients
- 2 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Chocolate chips
- 18 Ghirardelli chocolate bunnies frozen
Instructions
- Unwrap the chocolate bunnies. Place in a bowl and freeze. They need to be very cold before using.18 Ghirardelli chocolate bunnies
- In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside.2 ¾ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale and fluffy.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar
- Add in the vanilla and eggs. Mix on medium until all combined.1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients. Mix on low speed until just combined. Add in the chocolate chips.1 cup Chocolate chips
- Preheat the oven to 350℉. Place parchment paper on two cookie sheets. Set aside. Let the cookie dough rest for 10 minutes before scooping.
- Use a 1 oz (1 tablespoon) scoop to scoop the cookies. Place 12 cookie dough balls per cookie sheet.
- Bake for 8-10 minutes. Bake until the cookies are slightly underdone in the middle, with lightly golden edges.
- Immediately after baking, Top the cookie with the frozen chocolate bunny. Top with a couple extra chocolate chips. Let it cool for 4 minutes. Transfer to a cooling rack.
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