dessert

Flower Pot Cookie Cups

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prep time 10 minutes
cook time 12 minutes
yield 24 cookie cups

Overview

Remember those worms and dirt pudding cups you loved as a child? Well, these flower pot cookie cups are the fancier, prettier version. To make them, simply grab your favorite homemade or store-bought cookie recipe. Once the cookies are out of the oven, you'll use an easy hack to turn them into cups. Next comes the chocolate pudding, AKA mud. Sprinkle over some crushed cookies for dirt, then top with edible succulent or flower cake toppers and you've got a beautiful bounty of sweet treats for a baby shower, Mother's Day, Earth Day, and everything in between. Bonus points for serving them in mini terracotta pots!

BY:Five Marigolds

Ingredients

For the cookies:

  • 1 cup smooth peanut butter
  • 1 cup (2 sticks) Nellie's Free Range Unsalted Butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large Nellie's Free Range Eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the filling:

  • One 3.9 oz box of chocolate instant pudding mix
  • 2 cups milk

For the topping:

  • 6 chocolate sandwich cookies, crushed
  • Flower or succulent sprinkles, mini cake toppers, or craft flowers, for decoration

Directions

To make the cookie cups:

  • Preheat oven to 325F and lightly grease a mini muffin pan. Using a mixer, thoroughly blend the peanut butter, butter, brown sugar and granulated sugar. Add in the eggs and whisk until well combined.
  • In a separate bowl, stir together the flour, baking soda, and salt. Slowly add dry ingredients to the butter mixture until combined. Mix in the vanilla extract.
  • Drop 1 tablespoon cookie dough into each well of prepared mini muffin pan. Gently press dough into the holes, flattening each top.
  • Bake for 10-13 minutes, or just until golden brown on top.
  • Remove from the oven and place on a cooling rack to cool for one minute.
  • Using a tart shaper or the rounded end of a cooking utensil (like a spatula or wooden spoon), gently press into the middle of each cookie to create an indent, making sure not to push more than 3/4 of the way through.
  • Let cool another 2-3 minutes before carefully removing the cookies from the pan to cool completely on a wire rack.

To make the filling:

  • In a medium bowl, prepare pudding according to box instructions.
  • Fill a small resealable sandwich bag with the pudding and carefully trim a 1/4" piece off the corner to create a piping bag.
  • Pipe the pudding into each cookie cup.

To make the toppings:

  • Top the cookie cups with crushed chocolate cookies in the center to resemble dirt.
  • To complete the flower pot look, top with flower sprinkles, succulent cake toppers, or small faux flowers from the craft store.
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Comments Reviews

Percy —May 17, 2021

Very good resipe

Nellie's

We hope you can try this fun activity at home!

How much did you like this recipe?

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Flower Pot Cookie Cups

Overview

Remember those worms and dirt pudding cups you loved as a child? Well, these flower pot cookie cups are the fancier, prettier version. To make them, simply grab your favorite homemade or store-bought cookie recipe. Once the cookies are out of the oven, you'll use an easy hack to turn them into cups. Next comes the chocolate pudding, AKA mud. Sprinkle over some crushed cookies for dirt, then top with edible succulent or flower cake toppers and you've got a beautiful bounty of sweet treats for a baby shower, Mother's Day, Earth Day, and everything in between. Bonus points for serving them in mini terracotta pots!

BY:Five Marigolds

Ingredients

For the cookies:

  • 1 cup smooth peanut butter
  • 1 cup (2 sticks) Nellie's Free Range Unsalted Butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large Nellie's Free Range Eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the filling:

  • One 3.9 oz box of chocolate instant pudding mix
  • 2 cups milk

For the topping:

  • 6 chocolate sandwich cookies, crushed
  • Flower or succulent sprinkles, mini cake toppers, or craft flowers, for decoration

Directions

To make the cookie cups:

  • Preheat oven to 325F and lightly grease a mini muffin pan. Using a mixer, thoroughly blend the peanut butter, butter, brown sugar and granulated sugar. Add in the eggs and whisk until well combined.
  • In a separate bowl, stir together the flour, baking soda, and salt. Slowly add dry ingredients to the butter mixture until combined. Mix in the vanilla extract.
  • Drop 1 tablespoon cookie dough into each well of prepared mini muffin pan. Gently press dough into the holes, flattening each top.
  • Bake for 10-13 minutes, or just until golden brown on top.
  • Remove from the oven and place on a cooling rack to cool for one minute.
  • Using a tart shaper or the rounded end of a cooking utensil (like a spatula or wooden spoon), gently press into the middle of each cookie to create an indent, making sure not to push more than 3/4 of the way through.
  • Let cool another 2-3 minutes before carefully removing the cookies from the pan to cool completely on a wire rack.

To make the filling:

  • In a medium bowl, prepare pudding according to box instructions.
  • Fill a small resealable sandwich bag with the pudding and carefully trim a 1/4" piece off the corner to create a piping bag.
  • Pipe the pudding into each cookie cup.

To make the toppings:

  • Top the cookie cups with crushed chocolate cookies in the center to resemble dirt.
  • To complete the flower pot look, top with flower sprinkles, succulent cake toppers, or small faux flowers from the craft store.