Four Easter Bunny Cookie Truffles on a plate near the forefront of the image. In the background, there's another cookie truffle on a smaller plate near a cup of coffee and yellow tulips.

Easter Bunny Cookie Truffles

Difficulty Level

Easter is just around the corner, and what better way is there to celebrate than with a batch of adorable Easter Bunny Cookie Truffles? For this recipe, White Chunk Macadamia Nut cookies are coated in creamy white chocolate and decorated with fondant to look like cute little bunnies. So, whether you’re looking for a fun activity to do with the kids or a sweet treat to share with family and friends, these Easter Bunny Cookie Truffles are sure to bring a smile to everyone’s face. Now, gather your ingredients, and let’s hop to it!

Servings: 30 Easter Bunny Cookie Truffles

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  • 36 Wooden Spoon® White Chunk Macadamia Nut Cookie Dough cubes
  • 12 oz. white chocolate, chopped
  • 4 oz. heavy whipping cream
  • White fondant
  • Black and pink food coloring

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Make It Happen

Step 1

Preheat the oven to 325°F. Break and place the cookie dough cubes 2” apart on a greased baking sheet. Bake 13-17 minutes or until golden brown. Remove from cookie sheet and transfer to cooling racks. Let cool completely.

Step 2

Place the chopped white chocolate in a microwave-safe bowl and microwave for 1 minute to soften. While that is heating up, in a small saucepan, bring the heavy whipping cream to a simmer over medium heat. Pour the hot cream over the softened chocolate, making sure it is fully covered. Let it sit for 5 minutes.

Step 3

Gently whisk the cream and chocolate together until it is smooth and well combined. Avoid incorporating air into the mixture. Then, pour into a shallow pan or dish to let it stiffen up. Once set, stir until creamy before using for the truffles.

Step 4

Crumble the cooled cookies in a food processor until they resemble fine crumbs. Combine the cookie crumbs with the white chocolate mixture until well mixed. The mixture should not be sticky.

Step 5

Form the mixture into balls then elongate one end until each one has an egg-like shape. Once done, place them on a baking sheet lined with parchment paper and refrigerate until firm.

Step 6

Roll out fondant and cover each truffle individually. Smooth the fondant out slightly until it covers the whole truffle.

Step 7

Use the remaining fondant to make the ears and the tails. Once you’ve shaped all these pieces, use water to dampen the part of the truffles where you want to attach them.

Step 8

Use a small dowl to make indents in the ears. Then, use a paintbrush to paint on the eyes and nose with the food coloring.

Step 9

In the background, there are four Easter Bunny Cookie Truffles on a plate. In the foreground, there's another cookie truffle on a smaller plate; this truffle has been cut in half to show the inside.

Once decorated, return the truffles to the refrigerator to chill until firm. Now, you have a “fluffle” of Easter Bunny Cookie Truffles to share with your friends and family during all your Easter festivities!

Storage Information

Easter Bunny Cookie Truffles can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to store them in a single layer to avoid them becoming misshapen.