This adorable M&M Easter Bunny Sugar Cookie Cups recipe is made with soft cake mix sugar cookies, creamy white chocolate ganache filling, and pastel Easter M&Ms for a ridiculously easy, delicious, and impressive-looking Easter treat.
Try these yummy Chocolate Easter Bunny Cookies and Easy Easter Sugar Cookies next!
These Easter Bunny Sugar Cookie Cups are the cutest little mini desserts. And so easy to make, thanks to a few shortcut grocery store ingredients. The super simple sugar cookie recipe starts with a handy cake mix, and the white chocolate ganache filling is made in the microwave with just 2 ingredients. M&Ms arranged as an Easter bunny give a fun, festive look.
❤️You're Going to Love These
- Festive Holiday Sugar Cookie Cups – M&Ms arranged in a bunny shape make these the cutest Easter treats!
- Soft & Chewy – Made with cake mix (no need to measure a bunch of dry ingredients!) for the perfect texture.
- Creamy White Chocolate Ganache – A rich, melt-in-your-mouth filling that’s easy to whip up with two simple ingredients.
- Easy to Customize – Swap flavors, colors, and fillings for Christmas, Valentine's Day, birthday parties, or your next gathering!
- Fun for Kids to Help – Little hands will love rolling the dough in sugar and decorating with M&Ms!
🐰Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- White or yellow cake mix. For buttery sugar cookie flavor, use white or yellow cake mix.
- Flour. A little flour mixed into the cake mix gives it more of a cookie texture.
- Melted butter. For buttery sugar cookie flavor!
- Egg and egg yolk. The reason for the egg yolk is to make the dough a little denser, chewier, and fudgier (like a cookie vs. cake) without the additional egg white, which can make them puffier -- something we don't need here.
- White chocolate. For the ganache, you can use white chocolate chips or chopped white chocolate bars. For the smoothest melting, use premium chocolate like Ghirardelli.
- M&Ms. Pastel M&Ms look so sweet for Easter.
🍫Substitutions or Variations
- Try another flavor of cake mix, like strawberry or chocolate.
- Fill the sugar cookie cups with milk or dark chocolate ganache.
- Top the ganache with Cadbury eggs, jelly beans, sprinkles, chopped nuts, or toasted coconut.
- Skip the ganache and fill the cookie cups with fresh fruit, lemon curd, cream cheese or chocolate frosting, chocolate mousse, no bake cheesecake filling, pie filling, or ice cream.
- Customize the toppings for Christmas, Valentine's Day, 4th of July, or game day. Switch out the colors and arrange 1-3 M&Ms in the center of the ganache.
🥣How to Make Easter Bunny Sugar Cookie Cups
Step 1: Heat oven to 325 f. spray a mini muffin tin with cooking spray. Whisk the cake mix and flour together in a large mixing bowl. Add the melted butter, eggs, and vanilla extract. With an electric mixer, mix on low until moistened, then on medium speed until well combined into a soft dough.
Step 2: Scoop 1-tablespoon portions and roll the dough into small balls. Roll the balls in sugar. Place the cookie dough balls into the prepared mini muffin cups. Bake for 14 minutes until the tops are puffy and slightly cracked -- like a sugar cookie. Be careful not to overbake -- the tops should not yet be golden brown.
Step 3: With the back of a teaspoon or handle of a wooden spoon or other utensil, immediately press an indent in the center of each cookie, forming a cup shape. Make sure the opening is large enough for the M&M bunny. Let the sugar cookie cups cool in the pan for 5-10 minutes, then remove them from the pan and transfer to a cooling rack to cool completely.
Step 4: Cut ½ of the M&Ms in half for the bunny ears. In a small bowl, microwave the white chocolate chips and heavy cream in 2-3 15-second increments until melted and smooth. Use a small spoon to fill the center of each cookie cup with the white chocolate ganache.
Step 5: Arrange the M&Ms in the shape of a bunny face. Place one M&M toward the bottom of the opening and place two M&M halves cut-side down above the "face" to form the ears.
Step 6: Allow the white chocolate ganache to cool and firm, about 2 hours.
👉Top Tip: Some folks say using a pill cutter is a great way to cut the M&Ms in half. I haven't tried it.
☑️Tips
- Rolling the cookie dough balls in sugar is optional, but it adds a sweet crunch and makes removing the cookie cups from the muffin pan easier.
- The cookie cups are done when the internal temperature reaches about 190.
- Make the openings in the cookie cups about ½" deep with a ¼" inch rim -- wide enough for the M&M Easter bunny.
🎁Storage
Store Easter bunny sugar cookie cups in an airtight container at room temperature for 2 days or in the refrigerator for one week.
📅Make Ahead
- Store unbaked sugar cookie dough tightly covered in the refrigerator for 3-4 days.
- Store unfilled sugar cookie cups in an airtight container at room temperature.
- Freeze the filled or unfilled cookie cups in a single layer for up to 3 months.
❓FAQs
Yes! Try chocolate, funfetti, or strawberry for a different twist. Just keep the measurements the same.
Try pastel sprinkles, toasted coconut, chopped nuts, or crushed cookies for extra fun and texture!
Yes. Instead of ganache, use a piping bag to fill the cookie shells with mousse or whipped cream. Top with fresh berries and a dusting of powdered sugar for a quick, easy dessert.
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📖 Recipe
Easter Bunny Sugar Cookie Cups
Ingredients
- 1 box white or yellow cake mix (13.25 oz.)
- ¼ cup flour
- 8 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- ¼ cup sugar, for rolling
White Chocolate Ganache & Toppings
- 1 cup white chocolate chips
- ¼ cup heavy cream
- 58 M&Ms or 2 per cookie cup
Instructions
Sugar Cookie Cups
- Preheat the oven to 325 degrees. Spray a mini muffin pan with nonstick cooking spray.
- In a large bowl, whisk the cake mix and flour to remove any lumps. Add the melted butter, egg and egg yolk, and vanilla extract. Mix at low speed until moistened, then at medium speed until combined.
- Scoop dough into 1 tablespoon portions and roll into balls. Roll the cookie balls in sugar and place in the mini muffin pan.
- Bake for 14 minutes until puffy. Internal temperature should read around 190. With the handle of a wooden spoon or other utensil, immediately press an indent into the center of each sugar cookie cup. Make the indent about ½ inch deep with a ¼-1/3 inch edge -- wide enough to fit the M&M bunny. Cool the cups in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
White Chocolate Ganache & M&M Easter Bunny Decoration
- Sort out the M&Ms. You'll need 2 of the same color for each cookie cup. To make the bunny ears, carefully cut half of the M&Ms in half with a sharp knife.
- Heat the white chocolate chips and heavy cream in the microwave in 2-3 15-second increments, stirring in between, until smooth. Use a small spoon to pour the ganache into the center of each cookie cup.
- Make the M&M Easter bunnies. Gently place one full M&M in the bottom half of the ganache-filled well. Place two M&M halves of the same color cut-side down on top of the full M&M to make the ears. Gently press them into the ganache. Set aside for 1-2 hours to allow the ganache to set. Store cookies in an airtight container
Notes
- This recipe makes 28-29 cookies. Prepare a second mini muffin pan, bake the rest in a second batch, or freeze the rest of the dough for later and bake them as cookies.
- Rolling the cookie dough balls in sugar is optional, but it adds a sweet crunch and makes removing the cookie cups from the muffin pan easier.
- If the dough is too soft to easily roll into balls, chill it for 10-15 minutes.
- Some folks find cutting the M&Ms easier with a pill cutter. I haven't tried it -- let me know if you do!
- If you need more white chocolate ganache, melt ¼ cup of white chocolate chips with 1 tablespoon heavy cream.
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