Easter Bunny Cookies

  7 reviews


roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
cup all-purpose flour
round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
cup creamy white ready-to-spread frosting
2 1/2
cups flaked coconut
teaspoon miniature semisweet chocolate chips
large marshmallows
Heart-shaped candy sprinkles
pastel-colored miniature marshmallows (from 10-oz bag)


  1. 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended (dough will be stiff). For each rounded tablespoonful of dough, place 1 caramel in center, forming dough into ball around caramel. Place 1 inch apart on ungreased cookie sheets.
  2. 2 Bake 12 to 16 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  3. 3 In microwavable bowl, microwave frosting uncovered on High about 10 seconds or until of dipping consistency. Dip each cookie ball into frosting. Sprinkle with coconut; place on cooking parchment paper.
  4. 4 To make bunnies: Pipe small dollop frosting onto miniature chocolate chips for eyes and heart-shaped sprinkle for mouth; press into coconut. Cut large marshmallows in half crosswise; cut each in half again for bunny ears. Dip one end of each bunny ear into frosting; place ears on sides of head. Pipe small dollop of frosting on pink miniature marshmallows for tail.




Nutrition Information

Recipe Step Photos

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