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pots of gold cookie cups
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5 from 6 votes

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!
Prep Time30 minutes
Cook Time10 minutes
Decorating time20 minutes
Total Time1 hour
Course: Cookies, Dessert, St. Patrick's Day
Cuisine: American
Servings: 24
Calories: 240kcal
Author: Susan Ensley

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 tsp Baking Powder
  • ½ tsp Salt
  • 24 Rolo Chocolate Candies unwrapped

Ingredients for Frosting

  • 3 tbs Crisco Shortening
  • 3 tbs Kerrygold Unsalted Irish Butter
  • 1 tsp Vanilla Extract
  • ⅛ tsp 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: 240kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 53mg | Fiber: 1g | Sugar: 27g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg