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.
Servings 24
Calories 169kcal
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.
Video
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 84IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg
