Bunny Cookie Cups

Pillsbury® Ready to Bake!™ cookies are baked into cookie cups topped with strawberry frosting – a wonderful bunny shaped Easter dessert.

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  • prep time 35 min
  • total time 1 hr 25 min
  • ingredients 11
  • servings 12
 

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1
cup frozen (thawed) whipped topping
1/2
cup finely chopped fresh strawberries
1
container (12 oz) strawberry whipped ready-to-spread frosting
6
jumbo marshmallows
2
tablespoons pink sparkling sugar
24
miniature semisweet chocolate chips
12
heart-shaped red candies
Pink candy sprinkles
1
pouch (7 oz) chocolate brownie icing
Purple fondant, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12 regular- size muffin cups with cooking spray. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.
  • 2 Bake 20 to 24 minutes or until golden brown (dough will puff). With end of wooden spoon handle, press into each cup to reshape. Cool 10 minutes; remove to cooling rack. Cool completely.
  • 3 Mix whipped topping and strawberries; divide among cookie cups. Spoon frosting into decorating bag fitted with 1/2-inch plain tip; pipe over filling. Cut each marshmallow into 4 slices; sprinkle cut sides with pink sugar. Press slices into frosting for ears. Add chocolate chips for eyes, red candy for nose and pink candies for whiskers. Pipe chocolate icing for mouth. Roll fondant to 1/4-inch thickness. Roll 1/4-inch ball of fondant for bow center. Cut out 2 small triangles; attach on either side of ball.
  • 1 Heat oven to 350°F. Spray 12 regular- size muffin cups with cooking spray. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.
  • 2 Bake 20 to 24 minutes or until golden brown (dough will puff). With end of wooden spoon handle, press into each cup to reshape. Cool 10 minutes; remove to cooling rack. Cool completely.
  • 3 Mix whipped topping and strawberries; divide among cookie cups. Spoon frosting into decorating bag fitted with 1/2-inch plain tip; pipe over filling. Cut each marshmallow into 4 slices; sprinkle cut sides with pink sugar. Press slices into frosting for ears. Add chocolate chips for eyes, red candy for nose and pink candies for whiskers. Pipe chocolate icing for mouth. Roll fondant to 1/4-inch thickness. Roll 1/4-inch ball of fondant for bow center. Cut out 2 small triangles; attach on either side of ball.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
),
Sodium
180mg
180%;
Total Carbohydrate
58g
58%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.