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!
How To Make Flower Pot Cookies
Step One: Make The Cookie Cups
To make the flower pot 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 and separate Pillsbury Ready To Bake Sugar Cookie Dough into the 24 pieces.
Roll each square in sugar and then place one square in each cup.
Bake at 375˚F for 11-13 minutes, or until golden brown (if using the silicone pan place it on a cookie sheet). Allow the cookies to cool completely before removing them from the pan.
Step Two: Remove Cookie Cups and Fill
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 each flower pot cookie with crushed Oreos. Place them in the fridge so that the ganache can cool and set.
Step Three: Create The Flowers
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 each cookie cup to hold up the flowers.
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.
Flower Pot Cookie FAQs
1. How should I store the cookies? Store in an airtight container in the fridge for 2-3 days.
2. Can I use edible flowers? Yes, you could try these edible flowers
3. How can I make these gluten free? Use gluten-free sugar cookie dough and gluten free sandwich cookies
4. What can I use instead of chocolate ganache? You could use chocolate frosting or chocolate pudding.
More Cookie Cup Recipes
- Gone Fishin’ Brownie Bites
- Hot Chocolate Cookie Cups
- Root Beer Float Cookie Cups
- Easter Basket Cookie Cups
Flower Pot Cookies
Video
Equipment
Ingredients
Cookie Cups
- 16 ounces Pillsbury Ready-To-Bake Sugar Cookie Dough 24 squares, divided
- ¼ cup granulated sugar
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Topping
- 8 Oreos
Instructions
Cookie Cups
- Bake at 375˚F. Grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces. Roll each square in sugar place one into each cup.
- Bake at 375˚F 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.
Chocolate Ganache
- 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.
Topping
- Crush Oreos in a food processor or food chopper and sprinkle over the chocolate ganache.
- Add a flower cupcake topper or icing flowers.
Steuernagel Katie says
Such a cute idea! I’m making these for a church potluck!
Maria says
Do we smash the unbaked cookies into the pan? Or do they come out perfect like that? Also, where do we get these flowers from? I have so many questions about this recipe. I may just skip it.
Tonia Larson says
Hi Maria,
I’m so glad you found my recipe! I’m here to answer all of your questions. What I’ve found over many years of making several different cookie cup recipes is that the pan you use makes a difference. In the process pictures above, I made an indent in the dough in the metal pan. But in the silicone pan, I just set the dough in the wells. You may have to experiment a little with your mini muffin pan but the dough does spread out and fill the muffin pan wells. Also if you check out my hot chocolate cookie cups post, there are even more tricks and tips. https://www.thegunnysack.com/hot-chocolate-cookie-cups/
As far as the paper flowers go, I purchased mine from Michael’s over 11 years ago. I’m not sure if they still sell these exact ones but they may have other paper flowers in the scrapbooking section. I hot glued the flower and petals to a toothpick. You can also purchase paper flowers on Amazon such as these https://amzn.to/4nQKkxu Another idea is to use edible flowers. There is a large selection of edible, sugar art, and royal icing flowers available on Amazon. If you want them to have a “stem” you could attach them to a pretzel with a little royal icing.
Let me know if you have more questions and I’d be happy to answer them! 😊
Enjoy,
Tonia
Laurie Statham says
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?
Tonia says
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.
Samantha says
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?
Tonia says
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
Carolin says
Wow… This is genius! Somehow this makes me look forward to spring 🙂
Jenna says
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.
Katherines Corner says
Tonia these are so sweet. The perfect spring time treat. I invite you to share at my blog link party tomorrow. Pinned, Hugs
Lana says
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?
Tonia says
Yes you can. Just store them as you would any other cookies. Best of luck and Happy Birthday to your daughter!
Silmarwen says
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.
Tonia says
Fantastic! I would love to see how they turned out!
Ana R Garcia says
Ana García thank for wanderful reci