Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
SAVE ON THIS RECIPE!
Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time.
Substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist.
To do ahead, make cookie cups through step 2. Store covered up to two days at room temperature. Fill and decorate before serving.
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