Easter Bunny Cookie Cups
These Bunny Cookie Cups look like they came straight from a bakery, but they’re secretly so easy to make. With just four ingredients and premade sugar cookie dough, you can create the cutest little Easter treats filled with a creamy center and topped with pastel M&M bunny faces.
Servings: 24 cookie cups
Cost: 14
Ingredients
- 24 count pre-cut Pillsbury sugar cookie dough
- 1 cup white candy melts
- 1/4 cup heavy cream
- 72 pastel blend M&M's
Instructions
- Preheat the oven to 350 degrees.
- Spray a mini muffin pan with nonstick cooking spray.
- Place the sugar cookie dough into each muffin tin. Bake for 13-17 minutes or until the edges of the cookies are golden brown.
- Remove from the oven and using your thumb gently make an indentation in the middle of each cookie.
- Separate M&Ms by color.
- Heat white chocolate chips and heavy cream in the microwave for 20 second intervals stirring in between until melted. Be careful not to overheat.
- Use a piping bag or Ziploc bag and fill each cookie cup with the melted candy mixture. Place in the freezer for 10 minutes so the melted candy mixture slightly sets up, this will prevent the M&M's from sinking.
- Place 2 M&M'S for the ears and 1 M&M for the face into each cookie cup and gently nestle into the melted white candy. Refrigerate until the centers set, about 1 hour.
Notes
Freezing the filled cookie cups briefly before decorating helps keep the bunny faces perfectly in place.