Easter Basket Cookie Cups
Bright and cheerful, these Easter Basket Cookie Cups are sure to delight everyone this Easter season!
Servings 24 Easter Basket Cookie Cups
- 16.5 oz Pillsbury® refrigerated sugar cookie dough 1 roll
- 1/3 cup all-purpose flour
- 6 oz white candy coating I used CandiQuik
- 1/2 cup green jimmies or sprinkles or any other color you want
- 12 Twizzlers twists - rainbow
- 72 jelly beans
Preheat oven to 350°F.
Coat a mini muffin tin with nonstick cooking spray.
In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
Melt candy coating according to package directions.
Place jimmies in a separate shallow bowl or ramekin.
Gently dip cookie cups in melted candy coating and then immediately dip into jimmies. Place cookie cups on a waxed paper lined baking sheet and let set up.
Cut Twizzlers in half.
Bend to fit inside cookie cup.
Press a jelly bean into the bottom of the cookie cup securing the Twizzler handle in place.
Fill with 3-5 more jelly beans.
Repeat until finished. Go make someone smile!
Calories: 159kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7IU | Calcium: 2mg | Iron: 1mg