Milk Chocolate Stuffed Peanut Butter Bunny Cookies
Perfect indoor Easter baking project on a day(s) with nowhere to go!
Servings: 12 cookies
Calories: 513kcal
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition
Calories: 513kcal