What’s Inside: St. Patrick’s Day Cookie Cups shaped like mini “pots of gold” — a fun and delicious recipe to make with kids!
Another tough day at the “office”…today we made a fun, chocolatey St. Patty’s Day dessert! Sometimes the life of a blogger is really sweet (pun totally intended!)
These mini “pots of gold” are actually thick chocolate chip cookie cups, covered in rich dark chocolate, and filled with crunchy caramel popcorn. Delicious, super-cute, and EASY to make (only 4 ingredients!)
Related: For a show-stopping St. Patrick’s Day dessert, check out our gorgeous green Oreo Mint Chocolate Cake!
“Pot of Gold” St. Patrick’s Day Cookie Cups
(makes 6 cookie cups)
Pot of Gold Cookie Cups Ingredients
- 1 14-16oz package pre-made chocolate chip cookie dough (we used Immaculate GF/DF chocolate chunk cookie dough, but you can use any brand you prefer)
- 1 cup dark chocolate chips
- 2 cups caramel popcorn
- 5 dark colored licorice (we used chocolate Twizzlers because they are the perfect shade of dark brown)
Free printable copy of this recipe available at bottom of post.
Keep reading for photo step-by-step instructions or click here to jump to printable recipe.
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How to make St. Patty’s Day Chocolate Chip Cookie Cups
Preheat oven to 350°F, or the temperature specified on your package of cookie dough. Lightly butter a muffin tin and press cookie dough into the bottom and sides of the muffin cups, like a bowl. (Note: Our cookie dough package came pre-cut into 12 squares of dough; we used two squares to make each cookie cup).
Bake according to directions on package. After the cookie cups are finished baking, all them to cool completely before proceeding.
In a microwave safe bowl, melt 1 cup chocolate chips. Start with 30 seconds, then microwave for 15 second intervals, stirring between, until chips are smooth.
Place cookie cups upside-down on a non-stick surface (we love reusable silicon baking mats and use them for LOTS of different baking projects!) Use a spoon to pour and spread melted chocolate until the bottom and sides of cookie cups are completely covered.
Tip: Place cookie cups in the fridge or freezer to speed up the chocolate setting.
When chocolate is hardened, flip cookie cups right-side-up and coat the top with chocolate. While chocolate is still soft, place caramel popcorn in the middle of the cookie cup.
Trim chocolate licorice to desired length (we did 1/2 of the distance around the top of the cookie cup). Use a chopstick or similar utensil to poke two holes in the top of the cookie cup. Push the ends of the licorice in these holes to make a curved pot handle.
Allow chocolate to set completely – if you can wait – and enjoy!
More family-friendly St. Patrick’s Day fun!
CRAFTS
- Bubble Wrap Shamrock Men by Crafty Kids at Home
- DIY Shamrock Wreath by Playground Parkbench
ACTIVITIES (perfect to burn off the extra treats!)
- St. Patrick’s Day Scavenger Hunt by Sunny Day Family
Be sure to pin these fun St. Patrick’s Day Cookie Cups on Pinterest:
For a healthy St. Patrick’s Day treat, try our favorite green protein smoothie recipe!
More of our favorite St. Patrick’s Day treats for kids:
Chocolate Marshmallow Leprechaun Hats
Grab a free printable copy of these St. Patrick’s Day Chocolate Chip Cookie Cups:
"Pot of Gold" St. Patrick's Day Cookie Cups
Ingredients
- 1 package pre-made chocolate chip cookie dough 14-16 ounces
- 1 cup dark chocolate chips
- 2 cups caramel popcorn
- 5 strips dark colored licorice (we used chocolate Twizzlers)
Instructions
- Preheat oven to 350°F, or the temperature specified on your package of cookie dough. Lightly butter a muffin tin and press cookie dough into the bottom and sides of the muffin cups, like a bowl.
- Bake according to directions on package. After the cookie cups are finished baking, all them to cool completely before proceeding.
- In a microwave safe bowl, melt 1 cup chocolate chips. Start with 30 seconds, then microwave for 15 second intervals, stirring between, until chips are smooth.
- Place cookie cups upside-down on a non-stick surface. Use a spoon to pour and spread melted chocolate until the bottom and sides of cookie cups are completely covered.
- When chocolate is hardened, flip cookie cups right-side-up and coat the top with chocolate. While chocolate is still soft, place caramel popcorn in the middle of the cookie cup.
- Trim chocolate licorice to desired length (we did 1/2 of the distance around the top of the cookie cup). Use a chopstick or similar utensil to poke two holes in the top of the cookie cup. Push the ends of the licorice in these holes to make a curved pot handle.
- Allow chocolate to set completely.
Notes
Nutrition
**See a full list of recipes on the Soccer Mom Blog here**
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