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Bunny Bait Cookies

Easter Bunny Roadkill Cookies are the ultimate fun-and-festive Easter dessert that everyone loves to laugh about and devour. These playful Bunny Bait Cookies are soft, chewy, and packed with colorful M&M Bunny candies, jelly beans, and Easter sprinkles for maximum holiday cheer. Perfect for Easter parties, bake sales, or family baking days, they combine the charm of monster Easter cookies with the whimsy of bunny-themed treats. Whether you call them M&M Bunny Cookies or Giant Easter Cookies, these eye-catching Easter sweets are easy to make, kid-approved, and guaranteed to steal the spotlight on your dessert table.
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Prep Time 15 minutes
Cook Time 10 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need
  • Butter softened – Let it sit out until spreadable. Salted or unsalted both work just fine, so use what’s already in your fridge.
  • Granulated sugar – This sweetens the dough while helping the cookies spread and develop those irresistible golden edges.
  • Eggs room temperature – Warmer eggs blend more smoothly into the dough and help create a softer texture.
  • Vanilla extract – Adds warmth and depth to the cookie flavor.
  • All-purpose flour – Standard flour is perfect here; no fancy swaps required.
  • Baking soda – Gives the cookies just enough lift without making them cakey.
  • Salt – A small amount balances the sweetness and boosts flavor.
  • Malted milk eggs crushed – The star ingredient that adds crunch, chocolatey bites, and that “roadkill” look.

Method
 

1. Heat things up

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set it aside.

    2. Cream the base

    Beat the softened butter and sugar together until light and fluffy. Add the eggs and vanilla, then mix for about 2 minutes until smooth and airy.

      3. Add the dry ingredients

      Swap to a paddle attachment (or mix by hand) and stir in the flour, baking soda, and salt just until combined.

        4. Fold in the candy

        Take the bowl off the mixer and gently stir in the crushed malted milk eggs. Don’t overmix—stop once they’re evenly distributed.

          5. Scoop and space

          Use a small cookie scoop to portion the dough onto your baking sheet. Leave plenty of room—these cookies spread. About 8 cookies per pan is ideal.

            6. Bake and cool

            Bake for 10 minutes, until the edges are set but the centers still look soft. Let them rest on the pan for 2–3 minutes, then move to a cooling rack.

              Notes

              Pro Tips

              • Messy is good. Cracks, uneven edges, and spread-out shapes are part of the charm.
              • Chill the dough for 20 minutes if your kitchen is warm and the cookies spread too much.
              • Extra candy on top before baking makes them more eye-catching for Easter tables.

              FAQs

              Can I use regular malted milk balls instead of eggs?
               Yes! Chop them up and use the same amount.
              How do I store these cookies?
               Keep them in an airtight container at room temperature for up to 4 days.
              Can I freeze the dough?
               Absolutely. Scoop the dough first, freeze solid, then bake straight from frozen—just add 1–2 minutes.

              Final Thoughts

              These Bunny Bait Cookies aren’t about perfection—they’re about laughs, reactions, and bold Easter fun. The name sparks conversation, the candy brings the crunch, and the soft-and-chewy texture seals the deal. Whether you’re baking for kids, friends, or just your own sweet tooth, these cookies guarantee smiles (and empty plates). Bake a double batch—you’ll thank yourself later. 🐰🍪