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Bunny Cookie Cups

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410

% Daily Value

Total Fat: 18g; 0%
Saturated Fat 6g 0%
Sodium: 180mg; 0%
Total Carbohydrate: 58g; 0%
Dietary Fiber 0g 0%
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 3 Other Carbohydrate; 3 1/2 Fat;

Carbohydrate Choice

4

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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