White Rabbit Milk Candy Cookies -

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.

White Rabbit Milk Candy Cookies