Creamy Rainbow Chip Cookie Cups Recipe

Ingredients

1

                        pouch Betty Crocker™ sugar cookie mix 

1/2

cup butter, softened

1

egg

1

                        container Betty Crocker™ Rich & Creamy rainbow chip frosting 

1/3

cup mini mint meltaway candies

Preparation

Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.

Bake 9 to 11 minutes or until edges are light golden brown. Immediately press end of wooden spoon handle into bottoms and against sides of cups to make large enough indentations for filling cups. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.

Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. For each cup, gently insert cut corner of bag into indentation in cup; squeeze bag to fill indentation with frosting, about 2 teaspoons. Decorate with candies.

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