Pot Of Gold Cookie Cup Recipe (2024)

Published: Feb 23, 2016 · Modified: Mar 7, 2024 by Tonia Larson

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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.

As every child knows, there is a pot of gold at the end of the rainbow if you can only find it! So, with St. Patrick’s Day just around the corner, I made some Pot of Gold Cookie Cups, complete with a rainbow! The cookie cups are also perfect for spring.

How To Make Pot of Gold Cookie Cups
Decorating The Cookie Cups
More Cookie Cup Recipes

How To Make Pot of Gold Cookie Cups

First, mix up some chocolate cookie dough and then use a #60 (one tablespoon) cookie dough scoop to scoop dough into a greased, silicone mini muffin pan.

The silicone pan works really well, but you can also use a regular mini muffin pan like I did when I made these Hot Chocolate Cookie Cups.

Place the mini muffin pan on a baking sheet for stability and bake the cookies at 375˚F for 10-12 minutes.

Remove the pan from the oven, and immediately insert a Rolo into each cookie cup.

Decorating The Cookie Cups

Allow the cups to cool, and then remove them from the pan. Since the silicone pan is flexible they are easy to remove.

Cover the Rolo and fill in the space around it with gold buttercream frosting frosting. You can use my buttercream frosting recipe or tint store-bought vanilla frosting if you prefer. I use Wilton icing gel because of the intense colors you get with a smaller amount of dye. Mix a little bit of copper icing gel and a tiny bit of green icing gel to yellow-tinted frosting to make it gold.

Transfer the frosting to an icing bag. Hold the icing bag directly above the cookie cup and squeeze out the frosting so that it fills the whole space. Then, slowly move the bag straight up from the cookie cup as you slowly quit squeezing out the frosting.

Now, it’s time to add the sprinkles. Shake some gold sprinkles onto the frosting. Then, add more to the sides by putting frosting into the palm of your and tipping the cookie cup to gently press the sprinkles onto the frosting.

More Cookie Cup Recipes

Carrot Patch Cookie Cups are perfect for spring and Easter!
Hot Chocolate Cookie Cups are topped with mini marshmallows.
S’mores Cookie Cups taste like a s’more without the campfire!
Easter Basket Cookie Cups are almost too cute to eat.

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.

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Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 24

Ingredients

⅓ cup shortening
⅓ cup butter softenend
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups flour
⅓ cup cocoa
½ teaspoon baking soda
½ teaspoon salt
24 Rolo chocolate candies
1 ½ cups vanilla frosting
Food coloring yellow, copper, and green
2 tablespoon Gold sprinkles
6 Airheads Xtremes Gummy Rainbow Belts

Instructions

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.

Notes

Store the cookie cups in an airtight container in the fridge for 3-4 days.

Nutrition

Course: Dessert

Cuisine: American

Author: Tonia Larson