Easter Chick Cookie Cup
Lil’ Chick Cookie Cups
Course: Dessert
Author: The Gunny Sack
Ingredients
  • 1 package sugar cookie dough I used Pillsbury 24 count
  • 1 package vanilla almond bark
  • 1 container vanilla frosting I used Pillsbury Vanilla Funfetti
  • 24 Peeps chicks
Instructions
  1. To make the cookie cups, separate refrigerated sugar cookie dough into 24 pieces. Press the pieces of cookie dough into a greased mini muffin tin. Bake at 350 degrees for 10-13 minutes. Remove from the oven and use a small cup or spoon to make indentations in each cookie cup. Allow the cookies to cool completely in the pan. Once they have cooled, gently remove them from the pan.
  2. Melt the vanilla almond bark in the microwave according to the instructions on the package. Dip the cookie cups into the melted almond bark and place them on a silicon mat or a piece of parchment paper to harden. Use a thin, sharp knife to cut off any excess almond bark from the bottom of the cookie cups.
  3. Frost the insides of the cookie cups with vanilla frosting leaving room for the marshmallow chick.
  4. Cut the bottom part of yellow Peeps chicks off and insert the chicks into frosting.