Milk Chocolate Stuffed Peanut Butter Bunny Cookies

Milk Chocolate Stuffed Peanut Butter Bunny Cookies

Make Milk Chocolate Stuffed Peanut Butter Bunny Cookies for a gooey, festive spring treat - bake, fill, and decorate.

Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Yield24

Ingredients

Instructions

Step 1: Preheat and prepare the sheet

Preheat your oven to 350°F and line a rectangular baking sheet with parchment paper so everything slides off easily after baking. This simple prep step keeps the cookies from sticking and gives you a clean, uniform base to work on—important when you're cutting detailed shapes like bunnies and eggs. Set the lined sheet to the side on your painted white surface and have a second piece of parchment ready for transfer after cutting.

Step 2: Cream and combine the wet ingredients

In a large bowl, cream the softened stick of salted butter with the light brown sugar until light and airy, then beat in the creamy peanut butter and pure vanilla extract until smooth and homogenous. Add the room-temperature egg and mix just until incorporated. The mixture should be glossy and slightly aerated—this is where the cookie gets lift and tenderness from the creamed butter and sugar.

Step 3: Add dry ingredients and form the dough

Stir in 1 3/4 cups of all-purpose flour with the baking soda and salt until a pliable dough forms; it should come together into a soft ball that holds shape. If it feels dry, add 1 tablespoon water; if too sticky, add flour a tablespoon at a time but do not exceed 2 cups total. Once the dough is cohesive, divide it, wrap lightly or bench rest briefly to relax the gluten so rolling will be smooth.


Step 4: Roll, cut, and detail the shapes

Generously flour your painted surface, flatten each dough half into a disk, and roll to a 1/4-inch thickness. Use a bunny-shaped cutter (or a circle for Easter eggs) to cut cookies, then transfer them carefully with a metal spatula to the parchment-lined baking sheet. For the bunnies that will be the tops, use a paring knife to cut a small oval near the ears and two small ovals at the base for “feet” so the white-chocolate-covered tops will show through. Re-roll scraps and repeat until all dough is used.

Step 5: Bake and cool

Bake the cut cookies on the lined sheet for 10–12 minutes, until the edges are just turning lightly golden. Let them cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely—this prevents the chocolate coatings from cracking when applied to warm cookies.

Step 6: Coat cutout tops with white chocolate

Gently melt the white chocolate with the optional tablespoon of coconut oil until silky and smooth. Working at room temperature, dip each cutout-top cookie into the white chocolate and place them back on parchment to harden; a light dusting of granulated sugar can be added immediately if you want a whisper of sparkle. Allow the white chocolate to set fully before assembling so the tops are stable.

Step 7: Fill, sandwich, and decorate with milk chocolate

Spread melted milk chocolate on the flat, solid half of the cookies, then place a white-chocolate-covered cutout top over it, pressing gently to adhere and create a sandwich with a molten milk-chocolate interior. Transfer remaining milk chocolate to a small piping bag, snip a tiny corner, and pipe eyes, a nose, and whiskers. Allow the filled cookies to firm at room temperature about 1 hour (or 15 minutes in the fridge) until the chocolate is fully set and the surface has a subtle sheen.

Step 8: Variations and finishing touches

For Easter eggs, shape circles into ovals before baking and decorate with lines and dots of melted chocolate once cool. For cinnamon-sugar cookies, sprinkle them liberally with cinnamon sugar right as they come out of the oven, shake off excess when cool, then add any chocolate accents you like. Arrange finished bunnies and eggs on a rectangular platter or parchment for serving—delicate thyme sprigs and tiny carrot accents make a charming spring presentation.


Notes