Ingredients
Equipment
Method
- Step 1: Prepare the M&M "Ears": Slice whole Pastel M&M’s in half with a small, sharp knife to create bunny ears. Set aside on a plate.
- Step 2: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Step 3: In an electric mixer with paddle attachment, beat softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Step 4: Beat in the egg and vanilla extract until fully combined, scraping down sides as needed.
- Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 6: Gradually add dry ingredients to wet on low speed, mixing just until a soft dough forms with no flour streaks. Do not overmix.
- Step 7: Using a 2-tablespoon scoop or spoon, portion dough and roll into balls. Place about 2 inches apart on baking sheets and gently press each ball down with the bottom of a glass to about ½-inch thick.
- Step 8: Bake one sheet at a time for 9-11 minutes until tops are set and edges start to turn golden.
- Step 9: Remove from oven and let cool 1-2 minutes on baking sheet. While warm, press one whole M&M into center of each cookie and two M&M halves above to form bunny ears.
- Step 10: Transfer cookies to wire rack to cool completely so M&M’s set firmly in place.
Notes
Butter can be swapped with salted butter if desired, reducing added salt slightly. For gluten-free, use a 1:1 gluten-free baking flour blend. Add almond extract or lemon zest for flavor twists. Decorate with other pastel candies or frostings for variety. Dough can be chilled if sticky and stored refrigerated up to 24 hours or frozen for 3 months. Store cooled cookies airtight at room temperature for up to 5 days or freeze baked cookies for up to 3 months.