We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Jelly Bean Flower Cookie Cups

Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.

(1)
(4)
Save and Share
  • prep time 20 min
  • total time 1 hr 30 min
  • ingredients 4
  • servings 36
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
container (1 lb) vanilla creamy ready-to-spread frosting
1
cup marshmallow creme
Jelly beans, marshmallows, candy sprinkles, as desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
0mg
0%;
Sodium
70mg
70%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.