These Flower Pot Cookies are perfect for spring! The bright colors pop and the easy recipe makes them a fun party idea. With sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.
Anyone else excited about spring? The snow is gone, the tulips are coming up and we can finally be outside without a coat. I am looking forward to green grass, budding trees and planting flowers, but for now we can celebrate with adorable Flower Pot Cookies!
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To make the cookies you can use a metal mini muffin pan or a silicone mini muffin pan. The cookies are easier to remove from the silicone pan, so if that is an issue for you try the silicone pan.
First, grease the mini muffin pan, separate Pillsbury Ready To Bake Sugar Cookie Dough into the 24 pieces and put one into each cup. Bake at 375 degrees for 11-13 minutes, or until golden brown (put the silicone pan on a cookie sheet). Allow the cookies to cool completely before removing them from the pan.
Carefully 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.
Sprinkle with crushed Oreos. Place in the fridge so that the ganache can cool and set.
To 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.
Insert the toothpicks into the chocolate of the cookie cup.
They 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.
Recipe updated from the original posted March 2014.
These Flower Pot Cookies are perfect for spring! The bright colors pop and the easy recipe makes them a fun party idea. With sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.
- 1 package Pillsbury Ready-To-Bake Sugar Cookie dough 24 squares, divided
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 8 Oreos
- Grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup.
- Bake at 375 degrees for 11 to 13 minutes, until golden brown (put the silicone pan on a cookie sheet).
- Leave the cookies in the muffin pan and allow them to cool completely.
- Bring 1/2 cups heavy cream just to a boil.
- Pour over semi-sweet chocolate chips.
- Allow them to sit for 3 minutes and stir until smooth.
- Fill the cups with chocolate ganache.
- Crush Oreos in a food processor or food chopper and sprinkle over the chocolate ganache.
- Add a flower cupcake topper.
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Laurie Statham says
May 2, 2018 at 3:01 pmThese are so cute!
I have a question. I have a ton of chocolate mint, and I’d like to start using it. Since you have to heat the heavy cream, how much mint should I put in there so it can steep?
Tonia says
May 2, 2018 at 3:49 pmLike mint chocolate chips or chocolate mint candy bars? You should be able to substitute an equal amount of mint chocolate chips for the semi-sweet chocolate chips.
Samantha says
April 21, 2018 at 8:40 amI’m going to make these for a bake off at my school. My question is do you have to press in the cookie after it cooks or scoop any of it out before adding the ganache?
Tonia says
April 23, 2018 at 12:56 pmHi Samantha,
No, I did not have to press or scoop anything before adding the ganache. The center of the cookie cups naturally fell. You can see the indentations in the tops of the cookie cups in the pan in the photos. Good luck with the bake off!
~Tonia
Carolin says
January 7, 2018 at 2:40 pmWow… This is genius! Somehow this makes me look forward to spring 🙂
Jenna says
November 6, 2017 at 12:22 pmSo lovely looking, Tonia. I tried these at home and everything was right except the shapes of the pots. I used a silicone flexible pan (got it from Amazon) like you mentioned but there were huge cracks in the sides. I tried less dilution of the batter but it still gave breaks. Any idea what I might be doing wrong? Thanks.
Otherwise, it’s a great recipe and one that has made y daugther’s days.
Katherines Corner says
March 22, 2017 at 1:10 pmTonia these are so sweet. The perfect spring time treat. I invite you to share at my blog link party tomorrow. Pinned, Hugs
Lana says
March 2, 2017 at 4:49 pmThese are so cute. I’m making for my daughter’s birthday this weekend. Do you think I can make the cookie pot ( without the filling) a day or two ahead. If yes, how can I store them?
Tonia says
March 3, 2017 at 2:12 pmYes you can. Just store them as you would any other cookies. Best of luck and Happy Birthday to your daughter!
Silmarwen says
January 30, 2016 at 12:40 amIn love with these enchanting flower pot cookies. You have inspired me. 🙂
For the stems, I used thin pretzel sticks, which I coated with chocolate, and attached spearmint
candy leaves. For the flowers, made petals from jubes and attached to the to the top
of the pretzel stick. Next bake, I will use musk sticks.
Made shortcrust pasty bases, filled with ganache. also made a cheesecake filling and did the
flower pot stems out of edible ingredients. So much fun, and enchantingly delightful
Thank you for a wonderfully enchanting, and delightful recipe.
I like your other recipes too. They are all awesome.
Tonia says
January 30, 2016 at 9:42 amFantastic! I would love to see how they turned out!
Ana R Garcia says
September 12, 2016 at 8:24 pmAna García thank for wanderful reci
Karen Fox says
April 30, 2015 at 12:39 pmI made 72 of these flower cup cookies for a Spring Banquet as individual favors. I found molded roses at Hobby Lobby 6 for $1.79. I made green stems on the computer and printed them on green card stock. If you have the rubber candy molds, the rose made out of cream cheese and powder sugar would also be adorable and edible. Too bad I didn’t think of that one earlier! I also used the mini muffin papers in the muffin pans and removing them was easy. I choose a polka-dot pattern and they looked really cute. Thank You for a really great idea!
Shylene says
April 23, 2015 at 2:46 pmLovely! How far in advance do you think I could make this for a birthday party? Would I just keep it in the fridge?
Tonia says
April 25, 2015 at 10:18 pmI think they would be okay for a day or two when stored in the fridge. Thanks!
meral says
October 28, 2014 at 4:38 amtek kelimeyle muhteşemmmm
Tamara Terni says
September 6, 2014 at 8:19 pmWhat a great idea my grandkids are gonna love this.
Mary Lou Haley says
August 9, 2014 at 5:48 pmSaw 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
August 11, 2014 at 8:27 amHi 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!
Shawna says
August 8, 2014 at 10:14 amThese 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!!!
Tonia says
August 8, 2014 at 10:18 amLove it! That will be so much fun! I remember having tea parties when I was little. Such good memories!
Natalia says
July 6, 2014 at 1:39 amAwesome idea! I have those flowers too. Never thought of using them this way!
Tonia says
July 8, 2014 at 11:18 pmReally? How perfect! Thanks, Natalia!
Suhani Shah says
June 25, 2014 at 11:23 pmHey 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 ..
Suhani Shah says
June 25, 2014 at 11:22 pmHey 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 ..
Suhani Shah says
June 22, 2014 at 10:37 pmHey 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
Tonia says
June 25, 2014 at 5:10 pmHi Suhani,
I’ve never made eggless sugar cookies but here is a recipe you could try: http://www.novicehousewife.com/2014/02/02/eggless-sugar-cookies/ Happy birthday to your daughter!
~Tonia
suhani says
July 24, 2014 at 11:29 pmHey
Thankyou for the recipe the sugar cookies turned out great .. The party is on saturday so just a quick question if i serve these a couple of hours later preparing them would they turn soggy ? Thank you once again …
Suhani
Tonia says
July 25, 2014 at 9:36 pmHi Suhani,
I hope your party went well! Sorry I didn’t get to you before then!
Amber says
June 3, 2014 at 10:40 amMade 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 🙂
Tonia says
June 3, 2014 at 8:05 pmWonderful! Thanks for stopping back to let me know that they turned out.
Joanne Conway says
April 24, 2014 at 9:47 pmThese are so cute. I make roses out of bubblegum and suckers. Might be something to look into if you wanted an edible flower option.
jeannette says
April 23, 2014 at 9:19 amhow adorable! so cute for a shower!
Gena Pap says
April 18, 2014 at 10:15 amCan’t find the cookie dough anywhere!!! Any ideas?? Can I use the dough for tarts??
Tonia says
April 18, 2014 at 12:26 pmYou could use homemade cookie dough! Happy Easter!
lovedieer says
April 17, 2014 at 9:33 amIf replace these flower with some carved fruit, so everything is edible.