For Cookies:

Preheat oven to 350 F.

Lightly spray mini cupcake pan.

Add a cookie square to each hole.

Bake for 13-15 minutes, until edges of cookie are golden brown.

Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don’t press too hard or the sides of the cookie will rip.

Let cookie cups completely cool in the pan.

Once cooled gently remove from pan. If found that the easiest way to do this without breaking the cups was to gently press on the edges and spin them and then simply slide them up and out.

For the Filling:

Add heavy cream, confectioners' sugar, and vanilla pudding mix to a stand mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes. Scrape down the sides as needed.

Once you're done whipping, gently fold in a tbsp of nonpareilles.

Pipe filling into cooled cookie cups and sprinkle with more sprinkles.