Easy Easter Cookies

These colorful and easy Easter cookies make the perfect Easter treat! 

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These easy Easter cookies take classic Rice Krispie treats and turn them into fun egg shapes just in time for the arrival of the Easter bunny. All the gooey marshmallows and buttery goodness of this classic treat are turned into a colorful confection that the kids will love

Check out our other easy recipes for Easter treats just in time for the bunny to come hopping into town. Our easy Easter bunny cake and peanut butter chocolate Easter eggs will delight kids big and small when they appear on your table.

Easy Easter Cookies Ingredients

You’ll need:

• 3 tablespoons of butter or margarine
• 1 (10-ounce) package of regular marshmallows (about 40 regular marshmallows)
• 4 cups of miniature marshmallows
• 6 cups of Rice Krispies
• ½ cup of turquoise candy melts
• candy sprinkles

PRO TIP: For best results, use a fresh, unopened bag of marshmallows.

Substitutions and Additions

MARSHMALLOWS: 1 (7-ounce) jar of marshmallow crème can be substituted for marshmallows in these Easter egg cookies.

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MARGARINE: Diet, reduced calorie or tub margarine is not recommended.

FOOD COLORING: Dress up your treats even more by using a few drops of food coloring to tint the Rice Krispie and marshmallow mixture.

How To Make This Easy Easter Cookies Recipe

STEP ONE: In a large saucepan, melt butter over low heat. Add marshmallows to the melted butter and stir until completely melted. Remove from heat.

PRO TIP: Alternatively, you can microwave the butter and marshmallows on HIGH for about 3 minutes, stirring after 2 minutes; stir until smooth.

STEP TWO: Add cereal. Stir until well coated. 

PRO TIP: Spraying your wooden spoon with cooking spray helps to stir the sticky mixture without it ending up sticking all over the spoon.

STEP THREE: Pour the mixture into a 9x13x2 pan that has been coated with cooking spray. Put a piece of parchment paper over the mixture (to keep from sticking) and use a rolling pin to roll it out until it is about ½-inch thick.

STEP FOUR: Use an egg-shaped cookie cutter to make egg shapes (periodically dip the cookie cutter in water to keep the marshmallows from sticking to it).

PRO TIP: To pop the Rice Krispie treats out the cookie cutter, wet your hands so they are moist and you will be able to remove the treats easier.

STEP FIVE: Lay the egg shapes on a wire rack until they’re firm enough to handle.

STEP SIX: Heat the candy melts in the microwave in a small bowl in short bursts until melted. Dip one end of the cutout cookies into it.

STEP SEVEN: Return to the cooling rack momentarily, with a cookie sheet underneath to catch any drips.

STEP EIGHT: Dip the treat ends into sprinkles and return to the cooling rack until they’re firm.

How To Serve

Wrap these adorable Easter cookies in clear treat bags and add them to Easter baskets for the little ones. This would also be a fun activity to do with the kids as little hands love to help cut out cookie shapes. You don’t even need to stick just to eggs. If you have other Easter cookie cutters, you can have some fun with these sweet cookie treats.

Storage

ON THE COUNTER: Store these delicious treats no more than two days at room temperature in an airtight container.

IN THE FREEZER: To freeze these colorful cookies for longer storage, place them in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Fun Rice Krispie treats are shaped into Easter eggs and dipped in rainbow sprinkles to create these fun and adorable Easter egg cookies that your little bunnies will love sinking their teeth into.

More Recipes You’ll Love

• Chocolate Easter Eggs
• Hummingbird Cake
• Carrot Cake Cheesecake
• Carrot Cake Cookies
• Rice Krispie Treats
• Fruity Pebbles Treats
• Reese’s Cookies

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Easy Easter Cookies

5 from 2 votes

These colorful and easy Easter cookies make the perfect Easter treat! 

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24

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Ingredients

  

1x2x3x

• 3 tablespoons of butter or margarine
• 1 (10-ounce) package regular marshmallows (about 40 regular marshmallows)
• 4 cups of miniature marshmallows
• 6 cups of Rice Krispies
• ½ cup of turquoise candy melts
• candy sprinkles

Instructions

 

• In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add cereal. Stir until well coated. 
• Pour the mixture into a 9x13x2 pan that has been coated with cooking spray. Put a sheet of parchment paper over the mixture (to keep from sticking) and roll it out until it is about ½-inch thick.
• Use an egg-shaped cookie cutter to make egg shapes (periodically dip the cookie cutter in water to keep the marshmallows from sticking to it).
• Lay the egg shapes on a cooling rack until they’re firm enough to handle.
• Heat the candy melts in the microwave in a small bowl in short bursts until melted. Dip one end of the eggs into it.
• Return to the cooling rack momentarily, with a cookie sheet underneath to catch any drips.
• Dip the treat ends into sprinkles and return to the cooling rack until they’re firm.

Notes

• For best results, use a fresh, unopened bag of marshmallows.
• Spraying your wooden spoon with cooking spray helps to stir the sticky mixture without it ending up sticking all over the spoon.
• To pop the Rice Krispie treats out the cookie cutter, wet your hands so they are moist and you will be able to remove the treats easier.
• Alternatively, you can microwave butter and marshmallows on HIGH for about 3 minutes, stirring after 2 minutes; stir until smooth.

Nutrition

Calories: 250kcal

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