Fluffernutter Cookie Cups

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each muffin cup (sprinkle fingers with flour if necessary to prevent dough from sticking to fingers).

Bake 8 to 11 minutes or until edges are deep golden brown. Cool 5 minutes.

With end of handle of wooden spoon, make 2-inch indentation in each cup. Cool 15 minutes longer. Gently remove cookie cups by lifting with thin metal spatula or knife.

Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 45 seconds or until chocolate can be stirred smooth.

Spoon about 1 1/2 teaspoons chocolate mixture into each cookie cup. Refrigerate 15 minutes. In medium bowl, gently stir powdered sugar into marshmallow creme. Fold in peanut butter just until marbled. Spoon marshmallow mixture into resealable food-storage plastic bag. Cut 3/4 inch from one corner of bag. Squeeze bag to pipe marshmallow mixture into cookie cups.