Easter Bunny Sugar Cookie Cups

Easter sugar cookie cups on a white plate.

4.67 from 3 votes

Easter Bunny Sugar Cookie Cups with soft, chewy cake mix sugar cookies, creamy white chocolate ganache, and adorable M&M Easter bunnies are impressive-looking, easy-to-make Easter cookies you can easily customize for any holiday or occasion.

Prep Time15

Cook Time14

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 132kcal

Author: Cara Lanz

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.

Nutrition