Carrot Cookie Pots

A tray of Carrot Cookie Pots. Next to the serving tray are several carrots with the tops and a cup of coffee; the cup is decorated with carrots. All around is a sprinkling of cookie crumbs.

Carrot Cookie Pots

Difficulty Level: Easy

Spring is in the air, and Easter is just around the corner! To help you celebrate the upcoming season, we’ve got a new recipe that just screams “spring”: Carrot Cookie Pots! These sweet little treats look like mini garden pots filled with rich chocolate “soil” and sprouting “carrots”, making them perfect for Easter, garden parties, or just a fun baking project to do with the kids! So, what are you waiting for? Let’s dig in!

Servings: 12 Carrot Cookie Pots

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Ingredients

Cookie Cups:

  • 6 cubes of Wooden Spoon® Snickerdoodle Cookie Dough

Ganache:

  • 8 oz. chocolate melts
  • 1/2 c. whipping cream

Cookie Filling:

  • 5 sandwich cookies
  • 1/4 c. almond paste
  • Orange food coloring
  • Parsley

Featured Flavor

Snickerdoodle cookie dough packaging
Where to Buy

Make It Happen

Step 1

Preheat the oven to 350°F. While it is heating, grease a mini muffin tin. Place 1/2 cube of Snickerdoodle Cookie Dough into each mini muffin cup. Press the dough up the sides to create a hollow center.

Step 2

Bake the cookies for 12 minutes, or until golden brown. Remove from oven and immediately use a small tool, like a spoon, jar, or melon baller, to press firmly down in the center to make a well. Let cool completely before removing the cups from the pan.

Step 3

Now, it’s time to make the ganache. Start by chopping or grating the chocolate melts into small pieces and place them in a bowl. Then, in a small saucepan, bring the whipping cream to a boil. Once it is boiling, pour the hot cream over the chocolate and stir until smooth. Pour the ganache into each cooled cookie cup and let set.

Step 4

To make the “dirt”, crush the sandwich cookies into a fine powder. Sprinkle the crushed cookies over the ganache in each cookie cup.

Step 5

Next, you’ll make your carrots. Mix the almond paste with a few drops of orange food coloring until evenly colored. Then, roll small pieces of the almond paste into elongated shapes that resemble carrots. Finally, make a small hole at the top of your “carrots” and insert a tiny piece of parsley to make the leafy tops.

Step 6

A tray of Carrot Cookie Pots. Next to the serving tray are several carrots with the tops and a cup of coffee; the cup is decorated with carrots. All around is a sprinkling of cookie crumbs.

Place your “carrots” into the center of each cookie cup. Now, you have a whole “patch” of fun spring desserts to serve at all your Easter gatherings and seasonal events.

Storage Information

Your Carrot Cookie Pots can be stored in an airtight container in the refrigerator for 2-3 days.

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