Description
Deliciously soft and crispy-edged cookies shaped like bunnies, perfect for spring celebrations.
Ingredients
Scale
- 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