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Chewy Confetti Cookie Cups

Chewy Confetti Cookie Cups

What a great recipe to share!  Chewy Confetti Cookie Cups is a recipe anyone would love.  My kids love Fruit Loops.  We can’t get enough of them.  We eat it by the bag without milk.  It’s a great snack for carrying in lunch boxes or in your purse.

“Recent Visitors Visited These Sweet Treats”

We can’t get enough Kool-Aid either.  Since these cookie cups are blue colored, the boys will just love them.  Especially the part where you put them in a bag and crush with a rolling pin.  You kids will have so much fun crushing the cereal.

Let’s not forget the girls.  These are a great hit for Easter.  Easy to do.  They are similar to cupcakes but if you want something different besides cupcakes or cakes…….then these cookie cups will work.  The Blue Raspberry can be changed to a different Kool-Aid flavor such as Pink Lemonade or Orange.  There are so many choices………..pick your favorite flavor!

Chewy Confetti Cookie Cups

Chewy Confetti Cookie Cups Recipe

Servings: 12 cookie cups


  • 1 can (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2 1/2 cups of Fruit Loops cereal
  • 8 oz. cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of marshmallow creme
  • 8 oz. whipped topping

Directions For Cookie Cups:

  1. Preheat oven to 350 degrees F.
  2. Crush cereal (place in zip-lock bag & crush with rolling pin).
  3. Mix crushed cereal and cookie dough using hands until blended in a mixing bowl.
  4. Scoop mixture into greased muffin tin equally.  Bake at 350 degrees F for 12 minutes or until browned around edges.
  5. Allow to cool & firm up (about 3-5 minutes).  Run a small knife around cookies before popping out.
  6. Press the center of each cookie with a mini-tart sharper or wooden spoon end to form a cup.
  7. Chill cups (about 10 minutes).

Directions For Filling & Whipped Topping:

  1. Blend cream cheese & Kool-aid together.
  2. Add marshmallow cream & mix thoroughly.  Then add whipped topping & mix until smooth and creamy.
  3. Fill a large zip-lock bag.  Clip a corner edge.  Pipe each cookie cup evenly with filling.
  4. Take one cup of whipped topping and place into zip-lock bag.  Clip corner edge.  Pipe on top of filling.
  5. Crush remaining half cup of cereal & sprinkle on top.
  6. Serve immediately or freeze & serve chilled.

Adapted from Easy Baked.


Special Thanks To Easy Basked For Recipe Posting & Image Screenshots.


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