Bunny Bait + My Favorite Cookie Recipe = Amazing Bunny Bait Cookies!
I love mini eggs—they’re my absolute favorite Easter candy! The moment they hit the shelves after Valentine’s Day, I have to remind myself to practice some serious self-control. I’m not even a big candy person, but these chocolate-coated eggs have been a weakness of mine since childhood.
Every year, I make a simple peanut-free Bunny Bait snack mix for my kids (a sweet-and-salty combo of popcorn, pretzels, and mini eggs). But this year, I had a thought—what if I turned that mix into a cookie? Well, I’m happy to report that it was a delicious idea!
The salty crunch of the Bunny Bait mix combined with the rich, caramelized flavor of browned butter and brown sugar? Pure magic. These cookies are an instant favorite, and I’ll definitely be making them every year from now on.
And, of course, I had to share the recipe with you!
Ingredients
1 cup butter
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt (I used kosher, but coarse sea salt works too)
1 ½ cups light brown sugar
2 eggs
2 teaspoons vanilla
⅔ cup mini eggs
⅔ cup pretzels
1 cup popcorn
Instructions
Brown the butter – In a saucepan over medium heat, melt the butter and let it bubble, swirling occasionally. Continue cooking until it turns a deep amber color and smells nutty. Remove from heat and let cool slightly. Transfer to a bowl, leaving behind any burnt bits.
Mix the dry ingredients – In a large mixing bowl, whisk together the flour, baking soda, and salt.
Combine the wet ingredients – In your bowl with the browned butter, mix in the brown sugar, eggs, and vanilla until smooth.
Bring it all together – Pour the wet ingredients into the dry ingredients and mix until just combined.
Prep the mix-ins – Place the mini eggs, pretzels, and popcorn in a large zip-top bag. Lightly crush them with a rolling pin—just enough to break them into chunks, not crumbs. Fold them into the dough.
Shape & bake – Roll the dough into large balls (about ⅓ cup each) and place them on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes, until the edges are lightly golden.
These cookies are incredible warm from the oven, but trust me—they’re just as delicious once cooled.
Next time you're at the store, do yourself a favor—grab a bag of mini eggs, a box of popcorn, and some pretzels. Trust me, your family will thank you! 🐰🍪
