Jelly Bean Flower Cookie Cups

(2)
  5 reviews
  • 20 min prep time
  • 1 hr 30 min total time
  • 4 ingredients
  • 36 servings

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

Directions

  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. 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. 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. 4 Decorate cookie cups with remaining ingredients, using photo as a guide.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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