Preheat the oven to 350°F (175°C) and prepare muffin pans by spraying with cooking spray.

Press one square of cookie dough into each muffin well to form a base.

Bake for 10 to 14 minutes until lightly golden brown, then press down the center with a shot glass.

Let the cookie cups cool in the pan for about 10 minutes before transferring to a cooling rack.

For the buttercream frosting, beat salted butter until light and fluffy, then add powdered sugar, heavy cream, and vanilla.

Add green food coloring to the frosting until evenly tinted.

Pipe the green buttercream into the cooled cookie cups to fill them.

Top with Hershey's Egg Candies or your choice of colorful candies.