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
Make It Happen
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.
Remove from the oven. Then, take a small melon baller and gently press it into the middle of each cookie cup.
Place a single caramel candy inside each cookie cup.
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.
Use a pastry bag to fill the cookie cups with the buttercream frosting. Overfill each one slightly. Top with gold sprinkles.
Finish by cutting the rainbow candies into small segments and inserting them in the center of the frosting.
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.