Looking for the perfect easy St. Patrick's Day dessert to impress your guests? These Pots of Gold Cookie Cups are a magical combination of rich chocolate, gooey caramel, and festive flair. Whether you need a kid-friendly holiday treat or a show-stopping addition to your St. Patty's Day party, these bite-sized treasures are guaranteed to be the star of the celebration. With a hidden Rolo center and a sparkling gold finish, they are as fun to make as they are to eat.
Jump to:
- Why You'll Want to Make Pot of Gold Cookie Cups
- Ingredients - Here's What You'll Need to Make Pots of Gold Cookie Cups
- Steps to Make Cookie Cups
- Steps to Make the Frosting
- To Assemble the Pots of Gold Cookie Cups
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great St. Patrick's Day Desserts
- Recipe
Why You'll Want to Make Pot of Gold Cookie Cups
- Festive and Fun: Their adorable design features a rainbow candy arch and shimmering gold sprinkles, making them a whimsical addition to any holiday spread.
- Kid-Friendly: Children will love helping you assemble the "gold" and "rainbows," making this a great family activity.
- Impressive but Simple: They look like professional bakery treats, yet they use common pantry staples and simple techniques.
- The Perfect Flavor Combo: You get a rich, chewy chocolate cookie cup paired with a sweet, creamy caramel filling from a hidden Rolo candy.
Ingredients - Here's What You'll Need to Make Pots of Gold Cookie Cups
Steps to Make Cookie Cups
- Preheat the oven to 400°F. Then, place the all-purpose flour, baking soda, salt, and Dutch process cocoa powder in a medium size bowl. Using a whisk, combine the dry ingredients together. Set the bowl aside until ready to use.
- Place the Crisco shortening and unsalted Kerrygold Irish butter in a large bowl, and using an electric hand mixer, beat them together.
- Then add the granulated sugar. Beat the sugar with the Crisco and butter mixture for about 2 minutes until light and fluffy.
- Then add the egg and vanilla extract. Beat the mixture for about 2 minutes until light and creamy.
- Next, add the dry ingredients, about a cup at a time, to the wet ingredients. Beat until well for about a minute after each addition.
- Spray a 24-cavity mini muffin pan with non-stick spray. Then, using a small ice cream scoop, place about 2 tablespoons of dough into each of the wells.
- Using your fingers, press the dough down so that it fills the entire cavity.
- Bake in a 400°F oven for 10-12 minutes. When done, transfer the pan to a wire rack.
- Immediately press a Rolo chocolate candy into the center of each cup.
- Allow the cookie cups to cool in the pan for 10-15 minutes. Then, remove them from the pan and transfer them to a wire rack to finish cooling completely.
Steps to Make the Frosting
- Place the Crisco shortening, unsalted Kerrygold Irish butter, vanilla extract, and salt in a large bow. Using an electric hand mixer, beat the ingredients together until well incorporated and creamy.
- Then add the powdered sugar, about a cup at a time, beating well after each addition. At this point, the mixture will appear very dry and crumbly.
- Add the milk, about tablespoon at a time.
- Beat well after each addition of the milk until the frosting is smooth and creamy and has a good piping consistency. If the frosting is too thick, add a little more milk, and if it's too runny, add a little more powdered sugar until you achieve the desired piping consistency.
- Add about 8 drops of the gold gel food coloring to the frosting.
- Beat the color into the frosting until it is evenly distributed and the frosting is a consistent gold color. If it's not quite the desired gold color, you can add a little more color a drop at a time, beating well after each drop.
To Assemble the Pots of Gold Cookie Cups
- Place the frosting in a large piping bag fitted with a large round tip. Hold the bag straight directly above the cookie cup and squeeze the frosting as it fills the entire top of the cookie cup. Then, slowly pull the bag straight upwards away from the cookie cup, as you're squeezing out the frosting. Pipe about a tablespoon of frosting on the top of each cookie cup.
- Place the gold sanding sugar into a small bowl and gently press each frosted cookie cup into the sanding sugar so that the entire surface of the frosting is covered. The frosting should smoosh down slightly when you do this.
- Then, insert an Air Heads Extreme Rainbow Bite into the top of each cookie cup. When finished, store the Pots of Gold Cookie Cups in an airtight container.
There is no better way to celebrate the luck of the Irish than with a batch of these Pots of Gold Cookie Cups. They are a whimsical, delicious addition to any dessert table and a guaranteed conversation starter. No matter how you celebrate, these easy holiday desserts ensure that everyone leaves the table feeling like they've struck gold.
Frequently Asked Questions
What are the best fillings for these cookie cups?
While Rolos offer a classic caramel surprise, you can also use peanut butter cups, chocolate ganache, or marshmallow fluff.
Can I use regular cocoa powder?
Yes, though Dutch-processed cocoa is recommended for a darker color, regular unsweetened cocoa powder will also work.
What if I can't find gold sanding sugar?
You can get creative with yellow sprinkles, edible glitter, or even yellow candy melts piped into small "coin" shapes.
How should I store these?
To keep them fresh, store your finished cookie cups in an airtight container at room temperature.
Recipe Tips and Tricks
- Don't Overmix: To keep your cookie cups tender and avoid a tough texture, mix the dough until the ingredients are just combined.
- Use a Cookie Scoop: Using a small ice cream or cookie scoop ensures uniform portions so all your "pots" bake evenly.
- Press Rolos Immediately: For the best results, press the Rolo candy into the center of the cup as soon as the pan comes out of the oven while the cookie is still soft.
- Check Your Frosting Consistency: If your gold frosting is too thick to pipe, add milk a tablespoon at a time; if it's too runny, add a bit more powdered sugar.
- Pretty Packaging: If you are giving these as gifts, place them in festive green cupcake liners or cellophane bags tied with a gold ribbon.
Other Great St. Patrick's Day Desserts
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Pots of Gold Cookie Cups
These festive Pots of Gold Cookie Cups are perfect for St. Patrick's Day or any occasion that calls for a touch of magic. Imagine rich, chocolatey cookie cups filled with a sweet Rolo surprise, topped with a rainbow gummy candy and a sprinkle of gold!
Equipment
- 24-cavity mini muffin pan
- one ounce ice cream scoop
- Electric hand mixer
- piping bag
- large round piping tip
Ingredients
Ingredients for the Cookie Cups
- ⅓ c Crisco Shortening
- ⅓ c Kerrygold Unsalted Irish Butter room temperature
- 1 c White Granulated Sugar
- 1 Extra Large Egg
- 1 tsp Vanilla Extract
- 1 ⅓ c All-Purpose Flour
- ⅓ c Dutch Process Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 24 Rolo Chocolate Candies unwrapped
Ingredients for Frosting
- 3 tbs Crisco Shortening
- 3 tbs Kerrygold Unsalted Irish Butter
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 2 c Powdered Sugar
- 3 tbs Milk
- 8 drops Gold Gel Food Coloring
For Decoration
- Gold Sanding Sugar
- 24 Air Heads Extreme Rainbow Bites
Instructions
To Make the Cookie Cups
- Preheat the oven to 400°F. Spray a 24-cavity mini muffin pan with non-stick spray. Set aside.
- Place the all-purpose flour, baking soda, salt, and Dutch-process cocoa powder in a medium bowl. Then, using a whisk, combine the dry ingredients. Set the bowl aside until ready to use.
- Place the Crisco shortening and unsalted Kerrygold Irish butter in a large bowl, and using an electric hand mixer, beat them together.
- Add the granulated sugar and beat for about 2 minutes until light and fluffy.
- Add the egg and vanilla extract and beat for about 2 minutes until light and creamy.
- Add the dry ingredients to the wet ingredients and beat until well combined.
- Using a small ice cream scoop, place about 2 tablespoons of dough into each of the wells of the prepared mini muffin pan. Then, using your fingers, press the dough down so that it fills the entire cavity.
- Bake in a 400°F oven for 10-12 minutes, then transfer the pan to a wire rack when the cookie cups are done.
- Immediately press a Rolo chocolate candy into the center of each cookie cup.
- Allow them to cool for 10-15 minutes in the pan, then remove them from the pan and transfer to a wire rack to finish cooling completely.
Steps to Make the Frosting
- Place the Crisco shortening, unsalted Kerrygold Irish butter, vanilla extract, and salt in a large bowl, and using an electric hand mixer, beat them together until well incorporated and creamy.
- Then add the powdered sugar, about a cup at a time, beating well after each addition. At this point, the mixture will appear very dry and crumbly.
- Then add the milk, a tablespoon at a time, beating well after each addition until the frosting is smooth, creamy, and a good piping consistency. If the frosting is too thick add a little more milk, and if it's too runny add a little more powdered sugar.
- Add about 8 drops of the gold gel food coloring. Beat the color into the frosting until it is evenly distributed and the frosting is a consistent gold color. If it's not quite the desired gold color you can add a little more color a drop at a time, beating well after each drop.
To Assemble the Pots of Gold Cookie Cups
- Place the frosting in a large piping bag fitted with a large round tip. Hold the bag straight directly above the cookie cup and squeeze the frosting as it fills the entire top of the cookie cup. Then, slowly pull the bag straight upwards away from the cookie cup, as you're squeezing out the frosting. Pipe about a tablespoon of frosting on the top of each cookie cup.
- Place the gold sanding sugar into a small bowl and gently press each frosted cookie cup into the sanding sugar so that the entire surface of the frosting is covered and the frosting is smooshed down slightly.
- Then, insert an Air Heads Extreme Rainbow Bite into the top of each cookie cup.
- Store in an airtight container.
- Yield 24 Pots of Gold Cookie Cups
Nutrition
Calories: 240kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 81mgPotassium: 53mgFiber: 1gSugar: 27gVitamin A: 143IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
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