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. With sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.

Course Dessert

Cuisine American

Cook Time 13

Total Time 13

Servings

Calories 152kcal

Author Tonia Larson

Ingredients

Cookie Cups:

1 package Pillsbury Ready-To-Bake Sugar Cookie dough 24 squares, divided
1/4 cup granulated sugar

Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Topping:

8 Oreos

Instructions

Cookie Cups:

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 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.

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.

Video

Nutrition