Preheat oven to 350 degrees F for shiny metal pans or 325 degrees F for non-stick or dark metal pans.

Use a small cookie scoop to portion about one tablespoon of cookie dough.

Roll it into a ball and place in one well of a mini muffin tin.

Repeat until you have 24 cookie dough ball.

Bake for 10-13 minutes or until cookie cups are baked through but not too brown.

Allow cookie cups to cool slightly.

Use a tart press or the back of a rounded measuring spoon and press a shallow well into each cookie cup.

Allow cookie to cool completely.

Fill each well with marshmallow fluff and add sprinkles!

Store any leftovers in an air tight container.