Easter Bunny Cookies

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Easter Bunny Cookies
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  1. 1
  2. roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  3. 3/4
  4. cup all-purpose flour
  5. 28
  6. round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
  7. 1
  8. cup creamy white ready-to-spread frosting
  9. 2 1/2
  10. cups flaked coconut
  11. 1
  12. teaspoon miniature semisweet chocolate chips
  13. 12
  14. large marshmallows
  15. Heart-shaped candy sprinkles
  16. 28
  17. 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.
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