Flower pot cookie cups are the perfect treat for celebrating spring

This post, flower pot cookie cups, is sponsored by Nellie’s Free Range Eggs. All opinions are mine alone.

I’ve shared before that the kids really enjoy participating in our backyard flower and vegetable garden. I thought it would be fun to celebrate spring and reward their hard work with a special after school treat: flower pot cookie cups.

This is such an impressive presentation that is super easy to make! 

In a mini muffin pan, drop 1 tablespoon of your favorite cookie dough into each section. I used peanut butter cookie dough this time (recipe is far below!), but I think these would turn out great using my vanilla almond sugar cookie recipe.

Or, of course, you could just buy your favorite ready-to-bake cookie at the grocery store for the ultimate time saver!

Bake in the oven at the temperature your cookie recipe calls for, making sure to remove as soon as the dough turns slightly golden.

Set your muffin pan on a cooling rack and wait one minute. Then, using a tart shaper, or the rounded handle from one of your kitchen tools (I used a whisk!), gently press into the middle of each cookie, making sure not to push more than 3/4 of the way through. If you press too deep, you will likely form a hole in your cookie cup and it will not be able to hold the filling.

Let cool about 2-3 more minutes before carefully removing the cookie cups from the pan.

Next, fill each cookie cup with chocolate pudding to form “mud.” 

 

Then, place 6 chocolate sandwich cookies in the blender or food processor until the consistency resembles “dirt.”

Spoon some chocolate crumbs onto each cookie cup, covering the pudding filling.

Next is the fun part: for this presentation I created a variety of decorations to show you multiple ways you can bring these flower pot cookie cups to life, starting with these mini terracotta pots I found at the craft store – which perfectly hold these cookie cups!

I found edible succulent cake toppers at the craft store in the baking section.

 

Then, I found some adorable flower sprinkles online.

You could also use your craft skills to create your own flowers, or pick up a few silk craft flowers from the craft store like I did here.

I think these flower pot cookie cups would be perfect for a baby shower, Mother’s Day, Earth Day, or just a spring celebration like we had.

If you’re thinking about making your own, I’ll get you started with my favorite go-to peanut butter cookie recipe (below).

I love baking with Nellie’s Free Range Eggs because I can truly taste and see a difference in the quality of my baked goods. Plus, Nellie’s hens are raised on small, Certified Humane® Free Range farms, which means they spend their days outside in the sunshine. A better life for the hens means better quality eggs for your family.

Where could you see yourself serving this dessert? Take a moment to tell me in the comments.

Flower Pot Cookie Cups

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 10 minutes

Total Time: 32 minutes

Flower pot cookie cups are perfect for a tea party, baby shower, or spring celebration! Customize with your favorite cookie dough for this simple dessert.

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Ingredients

• Peanut Butter Cookies:
• 1 C. Peanut Butter
• 2 sticks (1 C.) Nellie's Free Range Unsalted Butter
• 1 C. Brown sugar
• 1 C. Granulated sugar
• 2 Large Nellie's Free Range Eggs
• 2 1/2 C. Flour
• 1 t. Baking soda
• 1/2 t. Salt
• 1 t. Vanilla Extract
• Filling:
• 3.9 oz Box chocolate instant pudding mix
• 2 C. Milk
• Toppings:
• 6 Chocolate sandwich cookies, crushed
• Flower or succulent sprinkles and cake toppers. Or if desired, craft flowers.

Instructions

Peanut Butter Cookie Cups:

1. Preheat oven to 325°F. With a mixer, combine the peanut butter, butter, brown sugar and granulated sugar. Add eggs and whisk until well combined.
2. In a separate bowl, combine the flour, baking soda, and salt. Slowly add to the butter mixture until combined. Mix in the vanilla extract.
3. In a non-stick mini muffin pan, drop 1 T. cookie dough into each well. If you are not using a nonstick pan, be sure to grease each muffin well before adding the dough.
4. Bake at 325 degrees for 10-13 minutes, or until golden brown on top.
5. Remove from the oven and place on a cooling rack to cool for one minute.
6. Using a tart shaper or the rounded end of a cooking utensil, 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.
7. Let cool another 2-3 minutes before carefully removing the cookies from the pan.

Filling:

1. In a medium bowl, prepare pudding according to instructions.
2. Fill a small resealable sandwich bag with the pudding and carefully trim the corner to create a piping bag.
3. Pipe the pudding into each cookie cup.

Toppings:

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

Notes

Tips for making to make preparation even easier:

• Use ready-to-bake cookie dough from the grocery store
• Instead of pudding, try pressing peanut butter cups into the baked cookies 1 minute after taking out of the oven.

Enjoy!