Peeps Christmas Tree Cookie Cups Recipes

PEEPS® CHRISTMAS CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Place PEEPS® marshmallows on tops of 18 cupcakes; decorate with sprinkles. Decorate remaining 6 cupcakes as desired.

PEEPS® TREE SUGAR COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray bottom only with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 2 tablespoons holiday sprinkles; press dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• Remove bars from pan using foil; spread frosting on top. Place 18 marshmallow trees on top of frosting, to make 6 rows by 3 rows. Add additional sprinkles or sparkling sugar to exposed frosting edges. Cut into 18 bars, wiping knife with paper towel between cuts.
• Sprinkle small amount of powdered sugar "snow" on tops of trees.

CHRISTMAS TREE COOKIE POPS

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use various sizes tree-shaped cutters to cut trees from dough, rolling and rerolling dough as necessary.
• Place cookies on ungreased cookie sheet. Press paper lollipop stick into center of each cookie. Bake 10 to 12 minutes or until edges are set and cookies are light golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack to cool completely, about 30 minutes.
• Divide frosting into 3 or 4 bowls; color with assorted shades of green food color. Frost cookies with frosting; decorate as desired.

PEEPS® CHRISTMAS TREE COOKIE CUPS

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch. Shape dough into 27 balls; place 1 ball in each of 27 ungreased miniature muffin cups. Bake 11 to 13 minutes or until edges are set and light golden brown.
• Immediately press indentation into center of each cookie cup with handle of wooden spoon. Cool 10 minutes in muffin cups; remove to cooling rack to cool completely, about 15 minutes.
• Place frosting in resealable food-storage plastic bag with 1 corner cut off. Pipe frosting into center of each cookie cup. Place marshmallow tree on top of each cookie cup. Decorate as desired.