Ingredients
1
pouch Betty Crocker™ snickerdoodle cookie mix
1/2
cup butter, melted and cooled
1
egg
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting
1
to 2 teaspoons milk
Rainbow or chocolate candy sprinkles
18
Reese’s peanut butter cups miniatures, unwrapped
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.
