These Pot of Gold Cookie Cups have Rolo caramel candies stuffed inside and a rainbow on top! Try this recipe for St. Patrick’s Day.
Although it has been warmer here in Minnesota there are big, fat snowflakes coming down and I am longing for warm temps and rainbows! And as every child knows, there is a pot of gold at the end of the rainbow…if you can only find the end of the rainbow. So, with St. Patrick’s Day just around the corner, I made some Pot of Gold Cookie Cups complete with a rainbow!
I am excited to tell you about a new mini muffin pan I used to make these cookie cups. Many of you have told me that your cookie cups stick in your pan no matter how well you grease it. Although that hasn’t been an issue with my mini muffin pan, I wanted to figure out a way to make things easier for you. So, I found a silicon mini muffin pan to try with this recipe and it worked perfectly!
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First, mix up some chocolate cookie dough. I tried to find refrigerated chocolate cookie dough at my local grocery stores but they didn’t have any. I guess chocolate cookies aren’t as popular as other brands, so I made homemade cookie dough.
Use a one tablespoon cookie dough scoop to scoop dough into a greased, silicone mini muffin pan. This is the Grazia Silicon Muffin Pan. I searched several stores, including a specialty kitchen store and couldn’t find any silicone mini muffin pans. So, I ordered the Grazia Silicon Muffin Pan and so far I love it! You can also use a regular mini muffin pan like I did when I made these Hot Chocolate Cookie Cups.
Place the mini muffin pan on a baking sheet for stability and bake at the cookies at 400 degrees for 10-12 minutes.
Right after you pull the pan out of the oven, insert a Rolo into each cookie cup.
Allow the cups to cool slightly and then remove them from the pan.
Cover the Rolo and fill in the cookie cup with “gold” frosting. Now, my frosting doesn’t look very golden, but it was the best I could do. You can use my buttercream frosting recipe or tint store bought vanilla frosting. I use Wilton icing gel because of the intense colors you get with smaller amount of dye. Mix a small touch of copper icing gel and a tiny touch green icing gel to yellow tinted frosting.
You can frost the cookie cups using a spatula or use an icing bag. Hold the icing bag directly above the cookie cup and squeeze out the frosting so that it fills in the whole space. Then, slowly move the bag straight up from the cookie cup, as you slowly quit squeezing out the frosting.
Sprinkle the frosting with gold sprinkles.
Add more to the sides by putting frosting into the palm of your and tipping the cookie cup to gently press more sprinkles onto the frosting.
Adorable! They are ready to go just as they are!
But you really should make them cuter with a rainbow. Cut Airheads Xtremes rainbow candy into small segments and insert them into the frosting.
Take a bite and enjoy the gold! I shared these Pot of Gold Cookie Cups with a bunch of teenagers and they disappeared in a flash.
- ⅓ cup shortening
- ⅓ cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cups flour
- ⅓ cup cocoa
- ½ tsp baking soda
- ½ tsp salt
- 24 Rolo chocolate candies
- 1½ cups vanilla frosting
- Food coloring
- Gold sprinkles
- Airheads Xtremes (Gummy Rainbow Candy)
- Preheat oven to 400 degrees.
- In a medium bowl, combine flour, cocoa, baking soda and salt. Set aside.
- Mix together shortening, butter, sugar, eggs and vanilla until creamy.
- Add the dry ingredients to the mix until combined.
- Place the silicone mini muffin pan on a cookie sheet for stability and grease the cups with cooking spray.
- Use a 1 tablespoon cookie dough scoop to scoop the dough into the greased pan.
- Bake the cookie cups at 400 degrees for 10-12 minutes.
- Remove from the oven and press a Rolo into each cookie cup.
- Allow the cookie cups to cool for 5-10 minutes. Remove from the pan and allow them to finish cooling on a wire rack.
- Mix a small touch of copper icing gel and a tiny touch green icing gel to yellow tinted frosting.
- Hold the icing bag directly above the cookie cup and squeeze out the frosting so that it fills in the whole space. Then, slowly move the bag straight up from the cookie cup, as you slowly quit squeezing out the frosting.
- Top with sprinkles. Add more to the sides by putting frosting into the palm of your and tipping the cookie cup to gently press more sprinkles onto the frosting.
- Cut Airheads Xtremes candy into small segments and insert them into the frosting.
- Store in the fridge for up to 5 days.
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