Milk Chocolate Stuffed Peanut Butter Bunny Cookies…sweet milk chocolate, sandwiched between nutty peanut butter cookies, and decorated simply with melted white and milk chocolate. There’s nothing not to love about these cookies…easy to create, pantry staple ingredients, delicious, and are so fun to bake! Perfect indoor Easter baking project for days with nowhere to go!
When it comes to developing new recipes these days, I have two goals in mind. One, share recipes that are delicious…of course. And two, share recipes that are going to bring a smile to everyone’s faces. Because we could all use a need a few more smiles. I’ve been saying this a lot lately, but the world is a little scary right now, at least for me. Personally, my days are filled with ups and downs. Sometimes I’m thinking about all that is happening around me and feeling anxious. Other times I’m so focused on work that I can push any anxiety-driven thoughts out of my head.
It is KEY for me to have a focus, and my focus is on creating great content for all of you. And that’s where these cookies come in. Yes, I had another post planned and ready to go for today (which is still coming), but at the very, very last minute I switched things up and I went ahead and developed this cookie recipe. Why? Because I want to share something fun that we could all bake up tonight, this weekend, or truly any other day throughout this quarantine.
These little peanut butter bunnies and Easter egg cookies are just so fun. They’re truly extra special…and even easier than you’d think to create. And of course, they’re delicious!
So with that…
Onto the cookie details…
Let’s talk about the dough. This is essentially a soft-baked peanut butter cookie, and honestly, it’s just so yummy. Even without all the chocolate, the cookie itself is addictingly good. Think sweet, with hints of brown sugar and vanilla, extra peanutty, and just the right amount of salt.
The dough is a simple mix of butter, brown sugar, peanut butter, vanilla, and the following basics…eggs, flour, and baking soda. Very simple. Very delicious.
Once the dough is together, roll it out and cut into sweet little bunnies using a cookie-cutter similar to this one. Or keep it simple and make Easter eggs using a circle cutter. Use what you’ve got on hand.
To create the cutouts on the bunnies, I simply used a pairing knife to cut small ovals out of the dough. This gives the bunnies ears some definition and then adds in their sweet little feet too.
Of course, you can skip this step if you like. But if you love the look of these sweet little bunnies, take the time to do this. It’s easier than you’d think, and hopefully, the photos will help to guide you. These don’t need to be chilled before baking, just transfer to the oven and bake.
The milk chocolate filling.
While the cookies bake I like to get the filling together. I knew I wanted the filling to be straight-up milk chocolate. Sometimes you need a good dark chocolate moment in your life, and sometimes life just calls for milk chocolate…preferably melted…and sandwiched between two peanutty cookies.
Today is a milk chocolate day cookie day. Go with me on this, you’ll be so happy you did.
I kept it simple.
The top cookie gets a little dip through white chocolate, then decorated with milk chocolate. Nothing hard. Nothing fancy. But so cute!
Once the cookie has been dipped in the melted white chocolate, to give each cookie a little sparkle, I dusted them lightly with granulated sugar. Yes, yes, yes…sugar cookies, milk chocolate, and a light dusting of sugar. All things sweet, all things perfect…everything you’re looking for in a cookie right now. It’s a simple touch, but I found it to be especially fun and sparkly.
Hey, if you’re doing cookies, you might as well do them up right, you know?
Also, please don’t stress about making the cookies look perfect. The more “perfectly imperfect” they are, the cuter they end up being. Perfect is pretty boring anyway, you know?
Make these tonight, make them this weekend, or maybe make them for Easter…just a little less than 2-weeks away. Or heck, make them all spring and summer long, because bunnies are truly the cutest. It really doesn’t matter when you make them, just make them soon. Trust me, after you do, you’ll be baking batch after batch, these cookies are that good.
It’s hard to beat the combination of peanut butter and chocolate. It’s always so good and it always brings such happiness…cheesy, but true.
Happy Friday! Have fun baking and see you guys tomorrow for another Cocktail Saturday.
Looking for other fun spring desserts? Try baking these…
Lastly, if you make milk chocolate stuffed peanut butter bunny cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Milk Chocolate Stuffed Peanut Butter Bunny Cookies
Servings: 12 cookies
Calories Per Serving: 513 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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 (optional)
- 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.2. In a large mixing bowl, cream together the butter, sugar, peanut butter, and vanilla until light and fluffy, about 2 minutes. Add the egg and mix until combined. Add the 1 3/4 cup flour, baking soda, and salt. Beat until combined and the dough forms a ball. If the dough feels dry, add 1 tablespoon water. If the dough it too wet, add 1 tablespoon of flour until it comes together. Do not use more than 2 cups. 3. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a bunny cookie cutter. If you don't have a bunny simply use a circle and make Easter Egg cookies. Using a spatula, transfer the cookies to a parchment-lined baking sheet. To half of the cookies, cut out a small oval at the top of the bunnies ears and 2 ovals at the bottom of the bunnies to create “feet” using a pairing knife (see above photos). Roll out the leftover scraps, and repeat with the remaining disk of dough.5. Transfer the cookies to the oven and bake for 10-12 minutes, until lightly golden brown. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.6. Mix together the melted white chocolate and melted coconut oil, if using. Dip each of the cutout cookies in melted white chocolate and place on a parchment-lined baking sheet (see above photo). Let the chocolate harden. Dust lightly with sugar, if desired. 7. To assemble, spread the melted milk chocolate over half of the cookies with no cutouts. Place the top white chocolate covered cookie over the milk chocolate, gently pressing to adhere. Transfer the remaining melted milk chocolate to a ziplock bag and snip a very small portion of the corner off the bag. Use the bag to draw on the eyes, nose, and whiskers. Let the chocolate harden at room temp for 1 hour or for 15 minutes in the fridge. 8. To make Easter Eggs, cut the dough into circles and use your hands to gently shape the circle into an oval to make Easter Eggs. To decorate, draw on lines and dots with melted chocolate. 9. To make Cinnamon Sugar Cookies, as soon as the cookies come out of the oven, sprinkle them generously with cinnamon sugar. Once cool, you can shake off any excess sugar, then decorate as desired with melted chocolate.
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Cookie Cutter: this is the exact cookie cutter I am using. Storing: Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 4 days. If you'd like to glaze the cookies: skip using the white chocolate and instead, make a simple sugar glaze. In a medium bowl, beat together 2 cups powdered sugar, 1 tablespoon vanilla, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly.