Jelly Bean Flower Cookie Cups

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

  • 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
  • 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.
  • 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.
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