Milk Chocolate Stuffed Peanut Butter Bunny Cookies Recipe

Milk Chocolate Stuffed Peanut Butter Bunny Cookies have a sweet milk chocolate filling between nutty peanut butter cookies, topped with melted white and milk chocolate. There's nothing to dislike about these cookies...easy, pantry staple ingredients, delicious, and fun to bake! Perfect indoor Easter baking project for days with nothing to do! 

Ingredient

– 1 stick (1/2 cup) salted butter, at room temperature – 3/4 cups light brown sugar – 1/2 cup creamy peanut butter – 2 teaspoons pure vanilla extract – 1 egg, at room temperature – 1 3/4 -2 cups all-purpose flour – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 12 ounces milk chocolate, melted – 12 ounces white chocolate, melted –▢1 tablespoon coconut oil, melted (optional) – Granulated sugar, for dusting

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1

Start with a 350-degree oven. Parchment a baking sheet. Mix the butter, sugar, peanut butter, and vanilla in a large bowl for 2 minutes until light and fluffy. Mix in the egg. 

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Instruction

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2

Mix in 1 3/4 cups flour, baking soda, and salt. Mix until dough forms a ball. If dough is dry, add 1 tablespoon water. If dough is too wet, add 1 tablespoon of flour until it comes together. 

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3

Use only 2 cups. Cover your work with flour. Flatten each half of dough into a disc. Roll the dough 1/4 inch thick. To avoid dough sticking, use enough flour. Cut cookies with a bunny cutter.  

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4

Instead of a bunny, use a circle to make Easter Egg cookies. Transfer the cookies to a parchment-lined baking sheet with a spatula. 

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5

A paring knife should be used to cut a small oval at the top of the bunnies' ears and two ovals at the bottom to create "feet" on half of the cookies. Roll out leftover scraps and repeat with remaining dough disc. 

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6

Bake the cookies for 10-12 minutes till softly golden brown. After 5 minutes on the baking sheet, transfer to a wire cooling rack to finish cooling. 

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6

Mix melted white chocolate and coconut oil, if using. Place the cutout cookies on a parchment-lined baking sheet after dipping them in melted white chocolate. Let chocolate set. Sprinkle sugar if desired.  

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7

Spread melted milk chocolate on half the uncut cookies to assemble. Gently press the top white chocolate cookie onto the milk chocolate. Put the remaining melted milk chocolate in a ziplock bag and cut a tiny corner. 

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8

Draw eyes, nose, and whiskers with the bag.  Let chocolate harden at room temperature for 1 hour or 15 minutes in the fridge. Easter Eggs are made by cutting dough into circles and gently shaping them into ovals using your hands. 

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9

Melt chocolate and draw lines and dots to embellish. Sprinkle cinnamon sugar generously on fresh-baked cookies to make cinnamon sugar cookies. Shake off excess sugar and decorate with melted chocolate after cooling. 

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also see

also see

Crinkle Top Chocolate Peanut Butter Skillet Blondies Recipe