Flower Pot Cookies

These Flower Pot Cookies are perfect for spring! The bright colors pop and the easy recipe makes them a fun party idea.

Flower Pot CookiesWe finallyFINALLYhave had some nicer weather here in Minnesota and although the snowbanks are still epic, it feels like there is an end in sight! I’ve gone for a couple of walks outside and lots of Minnesotans are walking around without coats. The first day of spring is next week, on March 20 and today is plant a flower day. To celebrate all of these wonderful things, I made some adorable Flower Pot Cookies.

Sugar Cookie Cups RecipeTo make the cookies, grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup.  Gently press the center with your thumb to make and indentation.

Pillsbury Sugar CookiesBake at 375 degrees for 11 to 15 minutes. Use the rounded back of a small measuring spoon to make an indentation in the cups if necessary. Leave the cookies in the muffin tin and allow them to cool completely.

Chocolate Cookie CupsCarefully remove the cookie cups from the muffin tin. I used the tip of a thin knife to gently pop them out. Make chocolate ganache using semi-sweet chocolate chips and heavy cream. Fill the cups with chocolate ganache.

Summer Cookie RecipeSprinkle with crushed Oreos. Place in the fridge so that the ganache can cool and set.

Flower Cupcake ToppersTo make the flower cupcake toppers, I used some paper flower embellishments that I found in the bargain bins at Michaels. I carefully separated the green leaves from the flowers and glued both onto toothpicks using hot glue.

Spring Cookie RecipeInsert the toothpicks into the chocolate of the cookie cup.

Flower CookiesThey are so cheerful looking and are the perfect thing for spring! These Flower Pot Cookies, with their bright colors, look great on a white cake stand for serving.

Flower Pot Cookies
 
Serves: 24
Ingredients
Cookie Cups:
  • 16 oz (24 count) Pillsbury Sugar Cookies
Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
Topping:
  • 8 Oreos
Instructions
Cookie Cups:
  1. Grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup.
  2. Gently press the center with your thumb to make and indentation.
  3. Bake at 375 degrees for 11 to 15 minutes, until golden brown.
  4. Use the rounded back of a small measuring spoon to make an indentation in the cups if necessary.
  5. Leave the cookies in the muffin tin and allow them to cool completely.
  6. Carefully remove the cookie cups from the muffin tin. I used the tip of a thin knife to gently pop them out.
Chocolate Ganache:
  1. Bring ½ cups heavy cream to a boil.
  2. Pour over semi-sweet chocolate chips.
  3. Allow them to sit for 3 minutes and stir until smooth.
  4. Fill the cups with chocolate ganache.
Topping:
  1. Crush Oreos in a food processor or food chopper and sprinkle over the chocolate ganache.
  2. Add a flower cupcake topper.

Here are a couple more cheerful desserts to try:

Orange Creamsicle CupcakesOrange Creamsicle Cupcakes

Strawberries and CreamStrawberries and Cream Dessert Cups

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Comments

  1. Mary Lou Haley says

    Saw a recipe like this last year but you put white icing in the middle then cover with green colored coconut and added small Easter candy to them. Also had red vine licorice cut to make handles.

    • Tonia says

      Hi Mary Lou! I was thinking about making an Easter Basket version, but then I saw that it had already been done by lots of other bloggers. Maybe I will have to try to come up with my own spin for next Easter. Thanks for stopping by!

  2. Shawna says

    These are perfect for little girl tea parties. I am.expecting family in a few.Derek’s.3 granddaughters and this.is perfect! Thanks so much!!!

  3. Suhani Shah says

    Hey thank you so much for your reply I really appreciate that .. I will surely try it out and let you know how it turns out .. Thank you for your wishes ..

  4. Suhani Shah says

    Hey thank you so much for your reply I really appreciate that .. I will surely try it out and let you know how it turns out .. Thank you for your wishes ..

  5. Suhani Shah says

    Hey we don’t eat eggs and the sugar cookie dough has egg in it any idea what’s the alternative .. I want to bake these for my daughters first birthday .. Any feed back will be appreciated ..
    Thank you
    Suhani

  6. Amber says

    Made these for my mother’s annual garden party this year. They were a big hit! I used flower embellishments from Micheal’s that came on green wire so I didn’t have to do all that gluing. And I did some pots with 2 or 3 flowers since mine were smaller. So simple, so cute, and so delicious! Will definitely be making these again next year :)

  7. Joanne Conway says

    These are so cute. I make roses out of bubblegum and suckers. Might be something to look into if you wanted an edible flower option.

  8. lisa says

    Incredibly cute idea! If you try to make them, as I did, keep in mind that the description requires a lot of trial and error… Splitting a 16oz package of cookie dough into 24 pcs was FAR too small for my mini muffin pan cups (are there different sizes of mini-muffins?) Also, if you don’t SERIOUSLY grease the muffin cups, the cookies are never coming out in one piece after letting the cookies completely cool in the pan as instructed. So…while it’s not as easy as it looks, but I am otherwise completely in love with them.

  9. says

    Well I don’t think these could be any cuter if you tried! Reading the comments I can see how you have kick started lots of people’s imaginations. I think this is a really versatile idea. Lovely, thanks

  10. Stephanie says

    I was thinking a thin pretzel for a stem and a chocolate mold (flower shaped) for a completely edible version! Thanks for the cutest idea!

  11. Jami says

    Can you sub the ganache with a chocolate pudding??? And could you use regular muffin tins and make them bigger????

    • Tonia says

      Hi Jami,
      Chocolate pudding will not set like the ganache so make sure that you have something to hold the toothpick in place. It might work to just press it into the bottom of the cookie cup. As far as using regular muffin tins, you might have to use 2 pieces of cookie dough per muffin tin cup. If you only use one, it the sides of the cookie cup will not be very high. Best of luck and happy baking!
      ~Tonia

  12. says

    WOW! My jaw is on the floor. These are beyond fabulous!! I’ve said this over and over and OVER again, but you truly are so creative and I always look forward to the next adorable thing you come up with. xo

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