- 36
- 90 mins
Ingredients
- 1 roll (16.5 oz) refrigerated sugar cookies
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- 1 cup marshmallow creme
- Jelly beans, marshmallows, candy sprinkles, as desired
Preparation
Step 1
1 Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray. Cut cookie dough into 36 slices. Roll each slice into a ball. Place 1 cookie dough ball in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
2 Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 20 minutes. Run knife around edges of cups to loosen; gently remove from pan.
3 Meanwhile, in medium bowl, stir together frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off bottom corner of bag. Insert tip of bag into indent in each cookie cup; squeeze bag to fill opening, about 2 teaspoons per cookie cup.
4 Decorate cookie cups with remaining ingredients, using photo as a guide.
To do ahead, make cookie cups through step 2. Store covered up to two days at room temperature.
Substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist.
Serves 36
Serving Size: 1 Serving Calories110 ( Calories from Fat35), Total Fat4g (Saturated Fat1g, Trans Fat1 1/2g ), Cholesterol0mg Sodium70mg Total Carbohydrate18g (Dietary Fiber0g Sugars1g ), Protein0g