1-First Step: Prep the oven and pan: Start by preheating your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper so the cookies release easily after baking. This also helps with even browning and keeps the bottoms from overbaking. If you are baking more than one tray, set up the racks before you begin so you can move quickly once the dough is ready.

2-Second Step: Melt and cool the butter: Melt 1/2 cup of butter and let it cool for about 5 minutes. You want it warm and liquid, but not hot. If the butter is too hot, it can affect the egg and change the texture of the dough. This short cooling time helps the dough mix together smoothly and keeps the cookies from spreading too much.

3-Third Step: Mix the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and kosher salt. Sifting helps break up any lumps and makes the flour easier to blend into the dough. This step also helps the leavening agents distribute evenly, which gives you a better cookie texture from edge to edge.

4-Fourth Step: Build the wet mixture: In a separate large bowl, mix the melted butter with the light brown sugar and white sugar. Stir until the mixture looks smooth and glossy. Next, add the large egg and vanilla extract, then stir again until everything is fully combined. The dough should look rich and thick at this point, with the sugars mostly dissolved into the butter.

5-Fifth Step: Bring the dough together: Add the dry ingredients to the wet ingredients and mix just until the flour disappears. Try not to overmix, because that can make the cookies tough. Fold in the white chocolate chips and pastel-colored candy-coated chocolates. The dough will look colorful right away, which makes it extra fun for Easter baking.

6-Sixth Step: Shape the cookies: Scoop the dough into balls and place them on the prepared baking sheets. Leave enough space between each cookie so they have room to spread. If you want matching cookies, use a cookie scoop for even portions. For a slightly more playful look, you can shape the dough rounds by hand and make sure each one has a few candies showing on top.

7-Seventh Step: Make the bunny ears: While the cookies bake, cut some of the candy-coated chocolates in half to make bunny ears. This part is simple, but it gives the cookies their special Easter personality. If you prefer, you can also leave some whole candies for decorating instead of halving them. Both options look cute, and both work well.

8-Eighth Step: Bake until just set: Bake the cookies for 10 to 12 minutes at 350 degrees Fahrenheit. You want the edges to look set, but the centers should still be soft. That soft center is part of what makes these cookies so good. Do not overbake them, since the candy decorations need a soft surface to stick to later.

9-Ninth Step: Add the bunny ears: As soon as the cookies come out of the oven, press the candy halves into the hot cookies next to any visible candies. Work quickly here. The warmth of the cookies helps the candy pieces stick, which is what gives them that bunny look. If you wait too long, the tops will firm up and the decorations will not hold as well.

10-Tenth Step: Cool and serve: Let the cookies cool on the pan for 5 minutes before moving them to a wire rack. This short rest helps them finish setting without falling apart. Once they are cool, serve them on a platter and watch them disappear. They are great with milk, coffee, or a spring dessert spread.