Easter Basket Cookie Cups
These adorable Easter Basket Cookie Cups are almost too fun to eat! An Easter dessert recipe filled with buttercream frosting, chocolate bunnies, and chocolate eggs.
Cut 8 of the squares of cookie dough in half. Place one full square and a half square (or 1 1/2 tbsp of homemade sugar cookie dough) in each of the greased silicone mini bundt pan cups. (I only have one pan so I had to bake the cookies in two batches to make all 16 cookie cups.) If using a mini muffin pan, use 1 square of Pillsbury cookie dough or 1 tbsp of homemade cookie dough.
Put the silicone pan on a cookie sheet and bake at 375 degrees for 15-19 minutes for the mini bundt pan (or 12-14 minutes for a mini muffin pan). Allow the cookies to cool completely before removing them from the pan.
Use a pastry bag to fill each cookie cup with frosting. Use Wilton decorating tip #233 to make buttercream grass.
Complete the Easter baskets with chocolate bunnies, licorice handle, and eggs.