Jelly beans, marshmallows, candy sprinkles, as desired
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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.
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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.
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