The Pioneer Woman Tasty Kitchen
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Easter Bunny Poop Cookies

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Level: Easy

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Description

Easter cookies with big “piles” of chocolate and tiny pastel sprinkles. Kids will find them absolutely adorable, and adults will love the way they taste.

Ingredients

  • 1 cup Unsalted Butter, Room Temperature
  • ⅔ cups Granulated Sugar
  • ⅔ cups Light Brown Sugar, Packed
  • 1 whole Egg, Room Temperature
  • 1 Tablespoon Vanilla Extract
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 16 ounces, weight Semi-Sweet Chocolate Chips
  • Spring-colored Nonpareils

Preparation

Preheat oven to 350 F.

In a mixing bowl using an electric mixer, cream the butter and sugars together on medium speed for 3 minutes. Add the egg; mix on medium for 1 minute. Add the vanilla; mix on medium for 1 minute.

Sift the flour, baking soda, and salt together in a small bowl. Slowly add the dry ingredients to the wet ingredients on low speed; mix until just incorporated. Fold the chocolate chips into the dough with a spatula.

Make 1 1/2-inch balls using a cookie scoop or tablespoon. Dip the top of each cookie in the nonpareils. Place cookies on a Silpat- or parchment paper-lined baking sheet leaving about 2 inches between them. Bake for 9 minutes. Remove from oven.

Allow the cookies to rest on the baking sheet for 5 minutes, before removing to a cooling rack to cool completely.

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