These white rabbit candy cookies are an ode to childhood favorites. They are soft, chewy, and not too sweet—a fun childhood twist on cookies.
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 8 tablespoons unsalted butter, melted, and leave it at room temperature
- 3/4 cup brown sugar, I use dark
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla paste
- 3.5 ounces dark chocolate, I use 71% dark chocolate
- 8 pieces white rabbit candy, crushed or chopped
- In a bowl, combine all-purpose flour, cake flour, baking soda, and salt. Set aside.
- With a mixer, beat butter with brown sugar and granulated sugar until smooth.
- Add in egg and vanilla paste, and continue beating until blended.
- Next, incorporate the dry ingredients. Keep beating on low until mixed.
- Finally, fold the chocolate and candy.
- Cover the dough with plastic wrap and put it in the refrigerator for 30 minutes – 2 hours.
- Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone pad.
- Scoop 1.5 tablespoon portions (I use the middle scoop in this set) of the dough mixture and drop down on to the baking sheet, approximately 2-inches apart. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool and enjoy!