Milk Cookies with White Rabbit Candy

Indulge in the delicious taste of White Rabbit Milk Candy with these soft-batch cookies. Made with three layers of milk flavor, including milk candy, dry milk powder, and condensed milk, these cookies are a perfect balance of sweetness and flavor. Topped with globs of milk candy and chocolate chips, these cookies are sure to be a hit with your family and friends.

What is White Rabbit Creamy Candy?

White Rabbit Candy is a brand of candy manufactured by Shanghai Guan Sheng Yuan Food, Ltd. in production since 1943. It is an iconic Chinese brand. The original flavor tastes like sweet milk and has a similar texture to taffy. The candies are also produced in other flavors such as matcha, strawberry, and chocolate. When baked, White Rabbit candies achieve a satisfying gooey-look of melted cheese. After it’s set, the candy hardens yielding a crunchy texture from caramelizing in the oven.

Is the paper on the White Rabbit Candy edible?

These cookies are made with milk candies wrapped in an edible rice paper that keeps them from melting. Rinsing the candies before baking will give the cookies a shiny and gooey texture. The rice paper, like store-bought shredded cheese, is a starch that prevents food from melting.

How to Make the Perfect Cookies

1. avoid substitutions

When it comes to cookies, baking is a science and it’s important to stick to the main ingredients: butter, eggs, sugar, flour, salt, and baking powder for the best results. Substitutions are possible as long as they don’t change the chemistry of the recipe. For example, butter is key for flavor and texture, substituting it with another type of fat may change the final outcome.

2. your eggs do not need to be at room temperature

Cold ingredients can be difficult to bake with, but eggs do not need to be at room temperature to make cookies. Focus on ensuring the butter is at the right temperature.

3. Add a little pinch of salt

Most dessert recipes will forget to include salt in the list of ingredients. Salt enhances the flavor of cookies and adds balance, so don’t forget to add a pinch. Consider using flakey salt for a rustic look.

4. Upgrade your chocolate (optional)

Chocolate is one of the most important components of a chocolate chip cookie cosmetically. Higher quality chocolate like fèves will melt better and create a more professional appearance.

5. Use a cookie scooper

Keep your hands clean and ensure uniform cookies by using a cookie scooper.

6. Allow the baking tray to cool between uses

Allow the baking tray to cool between uses to prevent misshapen cookies. Wait for the oven to reach full temperature and the tray to cool to room temperature.

7. How do I get perfectly round cookies?

Reshape cookies before baking and immediately after taking them out of the oven by spinning a pastry ring on top of them, cleaning up the edges while the cookie is still malleable.

An overhead shot of a marble table featuring a white parchment paper topped with eight 6 inch White Rabbit Cream Candy Milk Cookies. The cookies are topped with melted white along with some White Rabbit candy and a candy wrapper. The contrasting textures and colors of the various ingredients create an appealing visual composition on the table.

White Rabbit Milk Candy Cookies

Soft-batch cookies stacked with three layers of milk flavor: milk flavored candies, dry milk powder, and condensed milk. These cookies are presented with globs of milk candy and chocolate chips. It is well balanced and not overwhelmingly sweet.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American, Chinese
Servings 15 4″ Cookies


Condensed Milk Cookie (makes 15 4” cookies)

  • 150 g granulated white sugar
  • 113 g Grade AA unsalted butter softened
  • 45-50 g 1 whole large egg
  • 233 g sweetened condensed milk
  • 7 g baking soda
  • 4 g organic instant dry whole milk
  • ¼ tsp fine sea salt
  • 450 g all-purpose flour


  • 50 g granulated sugar for dusting
  • 180 g 32 pieces Original White Rabbit Candy, unwrapped
  • 100 g dark and/or white chocolate féves
  • 15 White Rabbit Candy wrappers


  • Prep | Preheat the oven to 350°F/175°C, and prepare a baking tray by lining it with parchment paper.
    Unwrap the candy and set the wrappers aside. Rinse the candy under cold running water for no more than 10 seconds each to prevent them from dissolving. Using a paper towel, wipe the soggy rice paper off. Cut the candy into irregular shapes by placing the knife on the candy and giving the back of the knife a light wack.
  • Dough | In a mixing bowl, beat butter and sugar for 4 minutes. Add in the egg, condensed milk, baking soda, dry milk powder and sea salt. Slowly stream in the flour, 1/2 cup at a time, until the dough looks even. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
    Transfer the dough onto a counter and divide it in half. Roll out one half of the dough between two sheets of parchment paper to a 1/4 inch thickness. Cut into 4” cookie shapes and roll in sugar.
  • Bake | Transfer the cookies to the lined baking tray, add pieces of white rabbit candy and chocolate, then bake for 8-10 minutes. The cookie should still look pale and white on the surface but should have a golden brown bottom. Let the cookies cool to room temperature before serving. Repeat with remaining cookie dough.
  • Decorate with a white rabbit candy wrapper before serving, and discard wrapper before consuming. If storing, microwave each cookie for 10 seconds before serving to refresh the texture.
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