Pot of Gold Cookie Cups
Everyone knows there is a pot of gold at the end of the rainbow. The trouble is finding the end. So, we decided to make our own end-of-the-rainbow treasure by whipping up a batch of these Pot of Gold Cookie Cups. These “pots of gold” are actually rich, triple chocolate cookies filled with caramel chocolate candies and a smooth buttercream frosting. Gold sprinkles make each one look like its filled with treasure, and it even comes complete with its own rainbow…rainbow candy that is. It’s a fun and easy recipe, and it makes for the perfect St. Patrick’s Day activity to do with your kids.
Servings: 40 Pot of Gold Cookie Cups
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Ingredients
- 1 pkg. Wooden Spoon® Triple Chocolate Cookie Dough
- 1 can buttercream frosting
- 40 ROLO® candy pieces, caramel chocolate candies
- Gold sprinkles
- Airhead Xtremes, gummy rainbow candies
Note: You can also make your own buttercream if you have a go-to recipe you prefer.
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Make It Happen
Step 1
Preheat the oven to 325°F. Spray the mini muffin tins with cookie spray. Place 1 cube of cookie dough in each muffin cup. Bake 13-17 minutes or until edges just begin to crisp up and brown.
Step 2
Remove from the oven. Then, take a small melon baller and gently press it into the middle of each cookie cup.
Step 3
Place a single caramel candy inside each cookie cup.
Step 4
Continue letting the cookie cups cool in the pan for 10 minutes. Then, transfer to a cooling rack. Let them cool completely before filling with buttercream.
Step 5
Use a pastry bag to fill the cookie cups with the buttercream frosting. Overfill each one slightly. Top with gold sprinkles.
Step 6
Finish by cutting the rainbow candies into small segments and inserting them in the center of the frosting.
Step 7
They can be stored in the fridge for up to 5 days, so feel free to make them ahead of time. Now, you have a wonderfully festive treat that will delight at any St. Patrick’s Day event.
