Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Thoroughly spray a mini muffin pan with nonstick cooking spray. This step is crucial to prevent the cookie cups from sticking.
- Place one pre-cut sugar cookie dough portion into each cavity of the prepared mini muffin pan. Bake for 13-17 minutes, or until the edges of the cookies turn a beautiful golden brown. Watch them closely to avoid overbaking.
- Remove the mini muffin pan from the oven. Immediately, while the cookies are still warm and soft, use your thumb or the back of a small spoon to gently make an indentation in the middle of each cookie. This creates the cup shape for your filling.
- While the cookies cool slightly, separate your pastel blend M&M's by color. You will need two M&M's for the ears and one for the nose per bunny. Sorting them now makes decoration much quicker.
- In a microwave-safe bowl, combine the white candy melts and heavy cream. Heat the mixture in 20-second intervals, stirring well after each interval, until the candy melts are fully melted and the mixture is smooth and creamy. Be very careful not to overheat the mixture, as this can cause the chocolate to seize.
- Carefully transfer the melted candy mixture into a piping bag or a sturdy Ziploc bag with a corner snipped off. Pipe the creamy filling into each indentation of the baked cookie cups. Fill them almost to the top.
- Place the filled cookie cups in the freezer for 10 minutes. This quick chill helps the melted candy mixture to slightly set up. This small trick is key to preventing your M&M decorations from sinking into the filling later.
- Remove the cookie cups from the freezer. Immediately place two M&M's for the ears and one M&M for the nose into each cookie cup. Gently nestle them into the slightly set white candy filling to form your cute bunny faces.
- Once all your Easter bunny sugar cookie cups are decorated, transfer the mini muffin pan to the refrigerator. Chill for about 1 hour, or until the centers are completely set. This ensures a firm, delicious treat.
Nutrition
Notes
To prevent M&M's from sinking, the quick freeze after filling is crucial. It creates a slightly firm surface, preventing your M&M ears and noses from sinking into the soft filling. Make your indentations immediately after removing the cookies from the oven, as they are most pliable when warm. When melting candy melts, always use short intervals and stir thoroughly to avoid clumping or seizing. If cookies still stick, be generous with your nonstick cooking spray on the mini muffin pan, or gently run a thin knife around the edges before attempting to remove them. Keep a close eye on the cookie edges; once they are golden brown, they are done, as overbaking can make them hard. Store the cooled cookie cups in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, layered with parchment paper to prevent sticking. For longer storage, flash freeze the decorated cookie cups on a baking sheet until solid, then transfer them to a freezer-safe airtight container or bag for up to 1 month. Thaw in the refrigerator before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.