Chewy and soft cookies with white rabbit candies and chocolate chunks. A nostalgic milk candy meets the classic chocolate chunk cookie.
The Inspiration
I saw white rabbit cookies on Instagram a few years ago and I thought of them the other day. They are originally made by Kouign Café in Vancouver, Canada. According to their menu, they are made with "Maochiko and wheat flour blend cookie, lightly studded with dark chocolate chips, and baked with White Rabbit Candy and Maldon sea salt."
Since I don't have a trip planned to Vancouver anytime soon, I decided to recreate the cookie at home! This recipe is based on my chocolate chip cookie recipe but studded with White Rabbit candies and chocolate chunks.
Why You'll Love this Recipe
If you like chocolate chip cookies with white chocolate, this is practically it.
- The cookie texture is soft, slightly chewy and crisp on the edges. This is my idea of a perfect cookie!
- The White Rabbit candy adds additional milk and vanilla flavors.
Ingredients
Instructions
- In a stand mixer, beat butter, sugar, and brown sugar for 2 minutes. Add egg and vanilla. Mix on medium speed for 2 minutes. Scrape down the sides of the bowl occasionally.
- Add flour, baking soda, and salt. Mix until just incorporated. Stir in chocolate chunks and White Rabbit candies.
- Portion out 2 tbsp. of cookie dough and place it on a baking sheet lined with parchment paper. Repeat with remaining dough. Refrigerate for 30 minutes, then roll the dough in between your palms to form balls. Refrigerating will prevent the dough from sticking to your hands. Repeat with remaining dough. Refrigerate for 30 minutes more, for a total of 1 hour.
- Preheat the oven to 350˚F. Bake the cookies for 12-15 minutes until the edges are golden brown and the center is slightly gooey. I baked in two batches of 8 cookies. Transfer to a cooling rack and top with more chocolate chunks and white rabbit candies if desired.
Tasty Tips
- Top with more chocolate chunks and white rabbit candies on top when they come out of the oven for a bakery professional cookie.
- Sprinkle Maldon sea salt on top for sweet and salty vibes. I forgot to in this batch!
- Use a cookie cutter to create perfectly round cookies. Using a cookie cutter (or a bowl or cup) that will fit the cookie, place the cookie cutter over the cookie and move it in circular motions to round out the edges. This won't affect the taste of course and is totally optional!
- Warm up the cookies! This will soften the White Rabbit candy, and besides, warm cookies are always the best!
- Freeze extra baked cookies to have one anytime! Warm them up in the toaster oven at 350˚F for a few minutes until heated through.
FAQs
What is White Rabbit candy?
White Rabbit candies are a milk-based and vanilla flavored candy with a soft and chewy texture like a taffy.
How do I store leftover cookies?
Store in an airtight container at room temperature for up to 5 days or freeze for a couple months. To freeze, place cooled cookies on a baking sheet into the freezer. Once frozen, transfer to a freezer bag.
How do I reheat the cookies?
Warm leftover cookies in the oven at 350˚F for 2 minutes or 5 minutes if frozen.
White Rabbit Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract or paste
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chunks
- 20 white rabbit candies chopped
- Maldon sea salt flakes optional
Instructions
- In a stand mixer on medium speed, beat butter, sugar, and brown sugar for 2 minutes.
- Add egg and vanilla and mix on medium speed for 2 minutes. Scrap down the sides of the bowl occasionally.
- Mix in flour, baking soda and salt until just incorporated.
- Stir in chocolate chunks and white rabbit candies.
- Portion out 2 tbsp. of cookie dough and place it on a baking sheet lined with parchment paper. Repeat with remaining dough. Refrigerate for 30 minutes, then roll the dough in between your palms to form balls. Repeat with remaining dough. Refrigerate for 30 minutes more, for a total of one hour.
- Preheat the oven to 350˚F. Bake the cookies for 12-15 minutes until the edges are golden brown and the center is slightly gooey. Depending on the size of your cookie sheet, you may need to bake in batches.
- Transfer to a cooling rack and top with more chocolate chunks, white rabbit candies, and Maldon sea salt flakes if desired. Serve warm.
Notes
- Warm leftover cookies in the oven at 350˚F for 2 minutes or 5 minutes if frozen.
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