Jelly Bean Flower Cookie Cups

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.