Pumpkin Patch Cookie Cups

Directions

1. Set your oven to 375°F. Lightly spray two 12-cup mini muffin pans with baking spray (one that contains flour works great).
2. In a stand mixer using the paddle attachment, cream the softened butter and sugar together on low speed until fluffy. Beat in the vanilla extract, almond extract, and egg, scraping down the sides as needed, until well combined.
3. Turn the mixer to low and add the flour and baking soda, mixing just until a dough forms.
4. Using a medium cookie scoop or a tablespoon, drop scoops of dough into each muffin cup. With a teaspoon, press the dough firmly into the cups, creating a well and pushing the dough up the sides. Be careful not to press through to the bottom; the dough should hold the filling later. The cookies will puff up during baking, so don't worry about the shape.
5. Bake for 8 to 10 minutes, or until the edges just begin to turn light golden brown. Remove from the oven and immediately use a teaspoon to press the centers down again (they will have puffed up). While still hot, place one Rolo, mini peanut butter cup, or chocolate kiss into each indentation. Allow the cookies to cool completely in the pan.
6. Meanwhile, prepare the frosting: In a mixer bowl, beat the softened butter on medium speed. Gradually add the powdered sugar, about half a cup at a time, until the frosting reaches your desired consistency. Mix in the vanilla extract and green food coloring, then beat for another minute.
7. Once the cookie cups are cool, pipe the green frosting onto each one. Gently place a Mellowcreme pumpkin candy on top of each frosted cookie. Serve and enjoy!