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Jelly Bean Flower Cookie Cups

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By Pillsbury Kitchens
Updated May 16, 2013
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Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.

Jelly Bean Flower Cookie Cups

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Ingredients 4
  • Servings 36
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Ingredients

Instructions

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

Nutrition

110 Calories
4g Total Fat
0g Protein
18g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
1 1/2g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
5mg
0%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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