Flower Pot Cookies
Chocolate chip cookie cups filled with chocolate hazelnut spread and topped with cookie crumb dirt. A cute spring dessert for Easter, parties, and baking with kids.
Servings 24 Cookies
Calories 104kcal
Ingredients
- 1 package chocolate chip cookie dough
- 1/2 cup chocolate hazelnut spread
- 6 chocolate sandwich cookies crushed
- 24 paper flowers decorative
- 24 toothpicks
- Cooking spray
Instructions
- Preheat oven to 350°F.
- Spray mini muffin tin with nonstick cooking spray.
- Press portions of cookie dough into each cavity of mini muffin tin.
- Bake 11 to 12 minutes until golden.
- Remove from oven and immediately press center of each cookie with back of wooden spoon to create cup shape. Do not press through bottom.
- Cool completely in pan, then chill 1 hour for easier removal.
- Carefully remove cookie cups from pan.
- Spoon chocolate hazelnut spread into center of each cookie cup.
- Sprinkle crushed chocolate cookies on top to create “dirt.”
- Attach paper flowers to toothpicks using tape or glue (decorative use only).
- Insert toothpick into center of each cookie cup before serving.
- Enjoy!
Notes
- Paper flowers and glue are decorative only and should be removed before eating.
- You can use frosting flowers, candy flowers, or edible flowers instead.
- Mini Oreo crumbs work perfectly for dirt topping.
- Store cookies without decorations in an airtight container.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 50mg | Sugar: 9g | Vitamin A: 5IU | Calcium: 8mg | Iron: 0.8mg
