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Easter Chick Cookie Cup

Lil’ Chick Cookie Cups

Course Dessert
Author The Gunny Sack


  • 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


  • 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.
  • 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.
  • Frost the insides of the cookie cups with vanilla frosting leaving room for the marshmallow chick.
  • Cut the bottom part of yellow Peeps chicks off and insert the chicks into frosting.