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White Rabbit Candy Cookies

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.
5 from 56 votes
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Author: Linda Kurniadi


  • 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!