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Creamy Rainbow Chip Cookie Cups

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By Betty Crocker Kitchens
Updated May 12, 2015
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Easy bite-size treats with creamy rainbow chip frosting. Kids will love them, and you will, too!

Creamy Rainbow Chip Cookie Cups

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 36
  • Ingredients 5
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Ingredients

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

140 Calories
6g Total Fat
0g Protein
20g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
13%
Trans Fat
1g
Cholesterol
10mg
4%
Sodium
85mg
4%
Potassium
15mg
0%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 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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