Prepare the Cookie Cups:

• Preheat your oven to 350°F.
• Liberally grease a 12-cup muffin tin with cooking spray.
• Separate the pre-made cookie dough into 12 equal sections.
• Place one section of cookie dough into each well of the muffin tin.
• Bake for 10-14 minutes, or until the edges are lightly golden brown. Be careful not to overbake!
• Immediately after removing the muffin tin from the oven, use a shot glass or the bottom of a spice jar to gently press down the center of each cookie, creating a small indentation for the frosting.
• Let the cookie cups cool in the muffin tin for 10 minutes before carefully transferring them to a cooling rack to cool completely.

Make the Frosting:

• While the cookie cups are cooling, prepare the frosting.
• In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use an electric mixer or a stand mixer for this.
• Add the heavy whipping cream and vanilla extract and mix until the frosting is smooth and creamy.

Assemble the Easter Baskets:

• Once the cookie cups are completely cool, fill a piping bag or a zip-top bag with the frosting.
• Pipe or spread the frosting into the indentation of each cookie cup.
• Fill the frosting with Hershey’s Egg Candies or your choice of Easter candies.