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white rabbit cookies on a plate

White rabbit chocolate cookies

These thin and chewy double chocolate cookies have a creamy center made from caramelized white rabbit candies. Crispy and chewy at the same time, they have the perfect texture!
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American, Chinese
Servings 15 cookies


  • Mixing bowl
  • Hand or stand mixer
  • Baking trays
  • Aluminum foil


  • 2 cups (250g) all purpose flour
  • 1/3 cup (33g) Dutch-processed cocoa powder
  • 1 tsp salt
  • 2 tbsp milk powder (optional)
  • 1/2 tsp baking soda
  • 1 cup (230g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 5 oz (140g) semi-sweet chocolate, chopped
  • 15 white rabbit candies (or milk candy / white chocolate of your choice)


  • Preheat oven to 350°F and line a baking tray with aluminum foil
  • In a small bowl, add all purpose flour, cocoa powder, salt, baking soda, and milk powder. Whisk together until evenly combined
  • In a medium bowl, use a hand mixer or stand mixer fitted with paddle attachment to cream together butter, granulated sugar, and brown sugar until well-incorporated. Add the egg, vanilla, and milk. Mix until well-incorporated, scraping down the sides of the bowl as needed.
  • Add 1/2 of the dry ingredients to the wet, and mix on low speed until incorporated. Then, add the remainder of the dry ingredients and mix on low speed until a cohesive dough forms. It should be quite thick.
  • Fold in the chopped semi-sweet chocolate. Save a few pieces to press onto the top of the cookies
  • Use a cookie or ice cream scoop to form balls of cookie dough about 2 inches wide (70g in weight). You should be able to make about 15 cookie dough balls. Press a white rabbit candy into the top of each ball, along with 1 - 2 pieces of chopped chocolate.
  • Place the cookie dough balls 2 inches apart on the baking sheet, as they will spread in the oven. Place in the middle rack and bake for 9 minutes.
  • After 9 minutes, open the oven door and lift the edge of the baking tray a few inches up and let it drop. Repeat a few times. The edges of the cookies will crinkle up and create a crispy edge.
  • Every 2 minutes, check the cookies and bang the pan. You should do this in total 2 - 3 times, until the cookies have been in the oven for a total of 14 - 15 minutes. They'll be done when the edges are crisp but the center is still soft and puffed up.
  • Remove from the oven and let cool on the baking tray for 5 minutes until they have firmed up. Place on a wire tray to finish cooling.


  1. Milk powder is optional, but provides a richer flavor
  2. If you don't have white rabbit candies, you can use any milk candy of your choice, or replace with white chocolate
  3. You can freeze cookie dough balls and bake later. Simply place them on a tray in the freezer until hardened. Then, store in plastic ziplock bags. Bake for slightly longer than 15 minutes.
Keyword chocolate, cookies, white rabbit candy