Butterfinger Easter Cookie Cups by britney breaksbread

How to make it

1. Preheat the oven to 350 degrees F.
2. Cream together butter and sugar in the bowl of a stand mixer using the paddle attachment. Beat until light and fluffy, about 6 minutes.
3. Add eggs one at a time and then vanilla extract.
4. Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk together and add to butter mixture. Mix together until just combined, scraping down the sides of the bowl if needed.
5. Place 2-3 tbsps of cookie dough into a muffin pan and use your thumb to make an indent in the middle. Bake for 15 minutes.
6. n a small mixing bowl, combine powdered sugar, heavy cream, and vanilla extract. Whisk until icing forms and fold in Butterfinger Bits or crushed Butterfinger bars.
7. Place about 1 cup of shredded coconut into a Ziploc bag with a few drops of green food coloring and toss until coconut has turned green.
8. Remove cookie cups from muffin pan and allow them to cook completely. spoon about 1 tbsp of Butterfinger icing into the middle. Place coconut on top to form the nest and then place 3-4 egg shaped candy on top of the coconut to form the Easter eggs.