Pot of Gold Cookie Cups

Pot of Gold Cookie Cups Recipe

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24
Author The Gunny Sack


  • 1/3 cup shortening
  • 1/3 cup butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/3 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 24 Rolo chocolate candies
  • 1 1/2 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.