Pot of Gold Cookie Cups

These Pot of Gold Cookie Cups have Rolo chocolate caramels inside and a rainbow on top! Try this recipe for St. Patrick's Day or spring.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 210kcal

Preheat oven to 375˚F.
Use a stand mixer or hand mixer to cream the shortening, butter, and sugar for 2-3 minutes until lighter in color and fluffier in texture.
Beat in the egg and vanilla for 1-2 minutes.
In a medium bowl, combine flour, cocoa, baking soda and salt. 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 #60 (one tablespoon) cookie dough scoop to scoop the dough into the greased pan.
Bake the cookie cups at 375˚F for 10-12 minutes.
Remove from the oven and immediately press a Rolo into each cookie cup.
Allow the cookie cups to cool before removing them from the pan
Use yellow gel paste food coloring to color the frosting. Then, stir in a small amount of copper icing gel and a tiny bit of green icing gel to make the frosting gold. Transfer the frosting to an icing bag.
Hold the icing bag directly above a cookie cup and squeeze out the frosting so that it covers the Rolo and 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 the cookie cups in an airtight container in the fridge for 3-4 days.