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4 from 1 vote

Strawberry Marshmallow Cookie Cups {Happy 4th Bloggiversary To Me!}

Adorable, petite cookie cups filled with creamy white chocolate and topped with gooey strawberry marshmallows. These little bites are perfect for Valentine's Day!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Cookies
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 pkg refrigerated sugar cookie dough 24 count, at room temperature
  • About 1 cup white chocolate chips
  • 24 Kraft Jet-Puffed Strawberry Heart Marshmallows

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Take one dough ball and gently flatten with your hand, then place into the muffin cavity to fit. Repeat with remaining dough.
  • Bake the cookie cups for about 10-12 minutes or until the edges are lightly golden. Remove from the oven. Allow the cookie cups to cool for about 5 minutes, then using the handle of a wooden spoon, create small indents in the center of each cup, careful not to puncture the cup. Fill with a pinch of white chocolate chips in each cup's well.
  • Immediately top the cups with a single marshmallow. Allow the cups to set for another 15 minutes or so before gently removing them from the pan with a knife. Allow to cool completely on a wire rack before serving. These are best served at room temperature, or lightly warmed up before eating.