Chocolate Chip Easter Bunny Cookies are the cookies I wish I’d had growing up. They’re soft in the middle, a little crisp on the edges, and shaped like cute bunnies that make kids light up. If you’ve got spring parties, class treats, or a family brunch coming up, these will fit right in. You do not need fancy tools, just a bunny cutter and a few pantry basics. I’ll walk you through what to buy, what to watch, and how to keep them chewy. Let’s hop into it.
The Best Easter Chocolate Chip Cookies
When a holiday recipe becomes a repeat request, I know it’s a keeper. These are the chocolate chip cookies I make when I want reliable results and smiles on the first bite. They hold their bunny shape, the chips stay gooey, and the edges get that light golden halo that signals a properly baked cookie.
Flavor wise, we’re going for balanced sweetness with a hint of vanilla and salt. Texture wise, it’s all about the soft center with a sturdy edge so your bunny ears don’t snap. The dough sits and chills, which helps the cookies keep their shape and also deepens that classic bakery flavor. Yes, it’s worth the wait.
I also love how easy they are to decorate without going overboard. A couple of mini chips for eyes, a pink sprinkle for the nose, and maybe a chocolate drizzle tail if you’re feeling extra. If you’re baking with kids, let them place the eyes and tails. It gives them ownership and you get priceless photos.
“I made these for our neighborhood egg hunt and they disappeared faster than anything on the table. One mom asked for the recipe before she even finished her cookie.”
If you’re skimming for the key promise, here it is: Chocolate Chip Easter Bunny Cookies that taste like a bakery classic, keep their shape, and feel festive without complicated steps.
What You Need To Make Chocolate Chip Cookies
Let’s keep it simple and make sure you have everything on hand before you start. Room temp butter is your friend here, and I strongly suggest measuring flour correctly to avoid cakey dough.
- Unsalted butter, softened: for flavor and structure
- Granulated sugar and light brown sugar: the duo gives crisp edges and chewy middles
- Large eggs: bring to room temp for easy mixing
- Vanilla extract: the real stuff if you can swing it
- All purpose flour: spoon and level to measure accurately
- Baking soda: lift and spread control
- Kosher salt: balances sweetness
- Chocolate chips: a mix of semi sweet and milk is lovely; mini chips for eyes
- Optional add ons: pastel sprinkles, white chocolate, pink sugar pearls for noses
- Tools: mixing bowls, hand or stand mixer, spatula, parchment, cooling rack, bunny cookie cutter or an egg cutter with a small knife to add ears
Quick tip: if your kitchen runs warm, pop the chips in the fridge so they don’t melt as you shape the bunnies. It keeps things neat and helps the faces look crisp after baking.
Tips for Making the BEST Chocolate Chip Cookies
Nothing here is complicated, but a few small choices make a big difference. These are the moves that give you bakery level cookies at home without guesswork.
Room Temperature vs Melted Butter
Use softened butter, not melted. Soft butter traps a bit of air when creamed with sugar, which gives cookies lift and prevents them from spreading too thin. Melted butter leads to flat, greasy cookies that lose their bunny features. If your butter is cold, cut it into cubes and let it sit for 30 minutes. You should be able to press a finger in and leave a slight indent.
Shape and Chill
Chilling is the difference between basic and great. After you mix the dough, chill it for 45 to 60 minutes. This firms the fat and hydrates the flour, so your cookies keep their shape. If you’re using a cutter, roll the dough, cut bunnies, then chill the cut shapes for 15 more minutes before baking. It’s a small step that prevents ear slouching.
Bunny Details that Actually Stick
Press mini chips gently for eyes before baking so they set into the dough. For noses, I like to add sprinkles right after baking while the cookies are still soft. If you want tails, dot a small blob of white chocolate on the cooled cookie and dip in shredded coconut or white sprinkles. Looks cute, tastes great.
Bonus essentials: measure flour accurately, rotate the pan halfway through for even browning, and pull cookies when the centers look slightly underdone. They’ll finish on the hot pan. That’s how you get that buttery, soft middle we all love.
Variations and Substitutions
These cookies are easy to personalize. Keep the base and then have fun with add ins and finishes. It’s a great way to match your family’s taste or use what you already have in the pantry.
Try half dark chips and half milk chips for a richer chocolate combo. Fold in a handful of chopped toasted almonds or pecans if you like a little crunch. Swirl a few spoonfuls of peanut butter into the dough at the end for a subtle peanut butter ripple. Or go colorful with pastel M and M style candies mixed with the chips. Keep the total mix ins to about one and a half cups so the dough stays workable for cutters.
If you need it gluten free
Use a cup for cup gluten free flour blend that includes xanthan gum. Let the dough rest an extra 10 minutes after mixing to help it hydrate. The cookies might spread a touch more, so chill the cut shapes well before baking. For dairy free, swap in a good plant butter stick and dairy free chocolate chips. For egg free, a flax egg works in a pinch, though the cookies will be slightly denser. Still tasty.
How To Make Chocolate Chip Cookies
Here’s the breezy, no stress path from bowl to cookie plate. If you can cream butter and sugar, you’re already most of the way there.
- Preheat oven to 350 F and line two baking sheets with parchment. This prevents sticking and helps even browning.
- Cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1 cup light brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 2 large eggs one at a time, then 2 teaspoons vanilla. Scrape the bowl so everything blends.
- In another bowl, whisk 3 cups all purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt.
- Add dry ingredients to wet on low speed just until combined. Do not overmix. Stir in 1 and 1/2 cups chocolate chips.
- Chill dough 45 to 60 minutes, covered. This keeps the bunnies from spreading and boosts flavor.
- Roll dough on a lightly floured surface to about 1/3 inch thick. Cut bunny shapes with a cookie cutter. For eyes, press mini chips into the dough now. Transfer to sheets and chill 15 minutes more.
- Bake 9 to 12 minutes, rotating pans halfway. Edges should be lightly golden and centers soft. Do not overbake.
- Let cookies rest on the sheet 5 minutes before moving to a rack. Add noses with sprinkles while still warm, and chocolate tails after cooling if you’re using them.
- Enjoy warm, or store airtight up to 4 days. They freeze well for a month. Rewarm for a few minutes to refresh.
If you’re wondering about sizing, medium cutters bake most evenly. For large bakery style bunnies, add a minute or two and watch the edges closely. This method works every time for me and it’s why I’m so loyal to these Chocolate Chip Easter Bunny Cookies.
Common Questions
Can I skip chilling the dough?
You can, but the cookies will spread more and the bunny details won’t look as sharp. A short chill makes a big difference.
How do I keep the cookies soft the next day?
Store in an airtight container with a slice of bread. The bread sacrifices its moisture and keeps your cookies tender.
What if I do not have a bunny cutter?
Use an egg shaped cutter and attach two tiny dough triangles for ears. Or bake circles and pipe white chocolate ears on top after cooling.
Why are my cookies cakey?
Most likely too much flour. Spoon and level the flour instead of scooping. Also make sure butter is softened, not cold.
Can I make the dough ahead?
Yes. Chill up to 2 days tightly covered. If it gets firm, let it sit 10 to 15 minutes at room temp before rolling.
A Sweet Little Wrap Up
I hope you feel ready to bake a batch of Chocolate Chip Easter Bunny Cookies and share them with your favorite people. With the right chill time, accurate measuring, and a little patience, you’ll get soft centers, golden edges, and those cute bunny faces that make everyone smile. Keep it simple, decorate as much or as little as you like, and have fun with it. If you try them, come back and tell me how they turned out so we can celebrate your cookie win together. 
Chocolate Chip Easter Bunny Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 92 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and crispy-edged cookies shaped like bunnies, perfect for spring celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 cups chocolate chips (semi-sweet and milk)
- Optional: pastel sprinkles, white chocolate, pink sugar pearls
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time and add vanilla, scraping the bowl to combine.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture on low speed until combined. Do not overmix.
- Stir in chocolate chips.
- Chill the dough for 45 to 60 minutes.
- On a lightly floured surface, roll out the dough to about 1/3 inch thick and cut into bunny shapes, pressing mini chips for eyes.
- Transfer to the baking sheets and chill for an additional 15 minutes.
- Bake for 9 to 12 minutes until edges are lightly golden and centers are soft.
- Let cookies rest for 5 minutes before transferring to a cooling rack. Add sprinkles for noses while still warm.
- Store airtight for up to 4 days or freeze for a month.
Notes
For gluten-free, use a cup-for-cup gluten-free flour blend. For dairy-free, substitute with plant-based butter and chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg