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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!

overhead close up photo of Milk Chocolate Stuffed Peanut Butter Bunny Cookies

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…

prep photo of Peanut Butter Bunny Cookies before baking

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.

prep photo of Peanut Butter Bunny Cookies after baking

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.

prep photo of dipping Peanut Butter Bunny Cookies in white chocolate

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.

overhead photo of Milk Chocolate Stuffed Peanut Butter Bunny Cookies


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?

overhead photo of Milk Chocolate Stuffed Peanut Butter Bunny Cookies

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.

overhead photo of Milk Chocolate Stuffed Peanut Butter Bunny Cookies

Looking for other fun spring desserts? Try baking these…

Sweet and Salty Teddy Bear Snickerdoodles

Healthy Homemade Somoas Cookies

Hydrangea Flower Carrot Cake Cupcakes

overhead photo of Milk Chocolate Stuffed Peanut Butter Bunny Cookies

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

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Calories Per Serving: 420 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. 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.


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. 

overhead photo of Milk Chocolate Stuffed Peanut Butter Bunny Cookies

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    1. Hey Sandy,
      Yes, almond butter should work well for you here. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  1. Are these a type of ginger biscuits. Like could I do ginger biscuits and do your décor on them? And are ginger biscuits the same dough type thing as these milk chocolate stuffed peanut butter bunny cookies?
    Thanks – sorry for all the questions…

    1. Hey,
      Sorry these are not a ginger biscuit:) You could certainly use this decor on another cookie! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. hi …these sound amazing xx
    i am going to bake these for a school project but i cant do peanut butter?!
    is there a substitute for peanut butter?
    thanks xox

    1. Hey Tira,
      You could use another another nut butter like almond butter if you can use that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Hi Tieghan,
    I made your sweet (taste and looks) bunny cookies for my sisters, kids and grandkids as a special Easter treat. I delivered them to all in a socially distant manner, of course! We have a special connection to each other besides cooking. My daughter, Jenny, who lives in Summit County taught your brother, Red, in 3rd grade!

    Love your recipes, have made a lot of them! Thanks!

    Pati Miers

    1. Aw that is so sweet! Also, love that she taught Red, I will have to tell him! I hope you are all doing well and staying safe! xTieghan

  4. These look delicious and so cute! Is there any way I can omit the peanut butter from the dough? My kids are allergic but wasn’t sure how it would turn out.

    1. Hi Maureen,
      I would recommend using another nut butter like almond butter if you can use that! I hope you love the recipe! xTieghan

  5. 5 stars
    Wow these were amazing! Didn’t have any white chocolate so used the glaze the dip the tops in instead. So so tasty and fun to make too!!

  6. Would it work to combine this recipe and your chocolate covered peanut butter slice and bake cookie? Baking these bunnies,topping with peanut butter and dipping in chocolate?

  7. Thank you so much for risking your sanity and posting so much joy these days. It’s so refreshing to just take some time and explore new recipes. I’m unfortunately on an alkaline diet to fix some throat issues at the moment, but am creating quite the stockpile of delicious foods for when I’m feeling better. Thanks again for spreading your joy <3

    1. haha aw you are so sweet! I am so glad you are enjoying the recipes and posts I am sharing! I hope you love these later on Courtney! Also, I hope you get better soon! xTieghan

  8. So cute! I think we’ll be making these this weekend! Can I ask how you did the bunny that just looks like it’s coated in sugar, with the chocolate eyes, nose, whiskers, etc.? Did you have to dip it in something first to get the sugar to stick? Thanks!

    1. Hi Stacey! Yes, you dip it in chocolate first to get the sugar to stick! All of the information on how to decorate them are in the post! I hope these turn out amazing for you! Please let me know if you have any other questions! xTieghan