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Bunny-Butt Cookies
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Bunny-Butt Cookies

1 Hr(s) 12 Min(s)
30 Min(s) Prep
42 Min(s) Cook
Make a funny statement with our Bunny-Butt Cookies. These adorable Bunny-Butt Cookies are perfect Easter cookies that are sure to spark a conversation.
What You Need
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24 servings
Original recipe yields 24 servings
2 cups flour
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
3/4 tsp. baking soda
1 tsp. salt
1 cup butter or margarine, softened, divided
1 cup packed brown sugar
1 egg
2 tsp. vanilla
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
4-1/2 tsp. milk
few drops red food coloring
12 large JET-PUFFED Marshmallows
24 JET-PUFFED Miniature Marshmallows
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Let's Make It
1
Heat oven to 375°F.
2
Combine flour, dry pudding mix, baking soda and salt. Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, beating well after each addition.
3
Roll dough into 24 balls, each about 1-1/2 inches in diameter. Place, 2 inches apart, on baking sheets; flatten with bottom of cup.
4
Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
5
Beat cream cheese, remaining butter, powdered sugar and milk with mixer until blended. Reserve 2 Tbsp. cream cheese frosting; spread remaining frosting onto cookies. Mix reserved frosting and food coloring until blended.
6
Use kitchen shears to cut each large marshmallow crosswise into 4 pieces. Top cookies with marshmallows as shown in photo. Spoon tinted frosting into small resealable plastic bag; cut small piece off one bottom corner of bag. Use to decorate marshmallow pieces as shown.
Kitchen Tips
Tip 1
Size Wise
Have fun with your kids making these fun Easter treats. As a bonus, they can also be used to help teach kids about portion control.
Tip 2
Note
If baking these cookies in high-altitude areas, increase the baking time to 11 to 13 min. or until lightly browned.
Tip 3
Freezing Cookie Dough
Enjoy homemade cookies anytime by preparing and freezing the cookie dough in advance. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake as directed.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 270mg
12%
Total Carbohydrates 29g
11%
Dietary Fibers 0g
Sugars 19g
38%
Protein 2g
4%
Vitamin A
10%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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