The Gunny Sack

Flower Pot Cookies

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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 cute to look at.

Flower Pot Cookies

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!

Disclaimer: Please note that some of the links in this post are affiliate links to the items I used to make these cookies. There is no additional cost to you, but I may earn a small commission if you purchase through those links. Thank you for your support!

Flower Pot Cookie Cups

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.

Chocolate Cookie Cups

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.

Summer Cookie Recipe

Sprinkle with crushed Oreos. Place in the fridge so that the ganache can cool and set.

Flower Cupcake Toppers

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.

Spring Cookie Recipe

Insert the toothpicks into the chocolate of the cookie cup.

Flower Cookies

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.

5 from 2 votes
Flower Pot Cookies
Print
Flower Pot Cookies
Cook Time
13 mins
Total Time
13 mins
 
Course: Dessert
Servings: 24
Author: The Gunny Sack
Ingredients
Cookie Cups:
  • 1 package Pillsbury Ready-To-Bake Sugar Cookie dough 24 squares, divided
Chocolate Ganache:
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. Bake at 375 degrees for 11 to 13 minutes, until golden brown (put the silicone pan on a cookie sheet).
  3. Leave the cookies in the muffin pan and allow them to cool completely.
Chocolate Ganache:
  1. Bring 1/2 cups heavy cream just 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.

cookie cup recipes

Gone Fishin’ Cookie Cups | Hot Chocolate Cookie Cups | Root Beer Float Cookie Cups

Lil’ Chick Cookie Cups | Baseball Hat Cookie Cups | Easter Basket Cookie Cups

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Comments

  1. These 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?

    Reply

    • Like 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.

      Reply

  2. I’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?

    Reply

    • Hi 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

      Reply

  4. So 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.

    Reply

  6. These 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?

    Reply

  7. In 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.

    Reply

  8. I 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!

    Reply

  9. Lovely! How far in advance do you think I could make this for a birthday party? Would I just keep it in the fridge?

    Reply

  12. 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.

    Reply

    • 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!

      Reply

  13. 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!!!

    Reply

  15. 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 ..

    Reply

  16. 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 ..

    Reply

  17. 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

    Reply

  18. 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 🙂

    Reply

  19. 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.

    Reply

  23. 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.

    Reply

  24. 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

    Reply

  26. 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!

    Reply

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

    Reply

    • 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

      Reply

  29. 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

    Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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