Milk Chocolate Easter Bunny Cookies

We do so much fun baking around Christmas, and Easter misses out! I was so happy to stumble across this recipe for the CUTEST little bunny rabbit cookies, and I just had to share the recipe with you.

Milk Chocolate Stuffed Peanut Butter Bunny Cookies

Recipe by Half Baked Harvest

113g salted butter, at room temperature

3/4 cup light brown sugar

1/2 cup smooth peanut butter

2 tsp vanilla extract

1 egg, at room temperature

1 3/4-2 cups plain flour

1/4 tsp baking soda

1/4 tsp salt

340g milk chocolate, melted

340g white chocolate, melted

1, Line a baking sheet with baking 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 of flour, baking soda and salt. Beat until combined and the dough form a ball. If the dough is wet, add 1 tbsp of flour at a time until it comes together. Do not use more than 2 cups.

3. Knead into two discs and wrap in cling wrap. Refrigerate for at least 1 hour.

4. Generously flour you work surface. Working with one disc of dough at a time, roll out until 1/4″ thick. Cut out cookies with the bunny cookie cutter and transfer to lined tray. Make sure you are working with plenty of flour so the dough doesnt stick. When you have all your shapes, use a pairing knife to cut “ears” and “feet” into half the bunnies (see photos).

5. Put the trays in the fridge for at least 1 hour. If you miss this step, your cookies are unlikely to keep their shape as they bake, Preheat oven to 175C.

6. Transfer the cookies to the oven and bake 10-12 mins, until golden brown. Cool on the tray for 5 mins, then transfer to a wire rack and cool completey.

7. Place white chocolate in a bowl and microwave for 30 seconds at a time, stirring after each time. Dip the top sideof the bunnies with the cutouts into the white chocolate. Place in the fridge for 30 mins or until set.

8. Place the milk chocolate in a bowl and microwave for 30 seconds at a time, stirring after each time. You want the chocolate to only just be melted, so it’s still virtually room temperature and quite thick.

9. Snip a tiny piece off the corner of a ziplock bag. Seal the top of the bag. Use the bag to draw the eyes, nose and whiskers over the white chocolate, Pipe milk chocolate onto the underside of the whole bunnies. You wont need heaps of chocolate as you don’t want it to spill out the sides. Carefully press the top of the bunny onto the bottom half. Place back in the fridge for at least 30 mins or overnight.

Heidi xx