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Lucky Charms "Pot of Gold" Chocolate Cookie Cups

Prep 45 min
Total 2 hr 0 min
Servings 24

Mini, pudding-filled chocolate cookie cups are transformed into pots of gold when they're topped with Lucky Charms™ cereal marshmallows. MORE + LESS -

The Decorated Cookie

November 2, 2016

Ingredients

package (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4

cup vegetable oil

tablespoons water

egg

to 1-1/4 cup prepared vanilla or pistachio pudding

Betty Crocker™ Gold Sugar Cupcake Gems

Lucky Charms™ cereal marshmallow bits, for garnish

Steps

Hide Images

1

Spray a mini muffin pan with nonstick spray and set aside. Prepare the chocolate chunk cookie batter with the vegetable oil, water and egg according to package directions. Cover batter and chill in the refrigerator for at least one hour.
2

Preheat oven to 350ºF. Scoop one tablespoon of chilled dough and roll into a ball. Place the ball in a cavity of the prepared mini muffin pan. Spray the back of a teaspoon with cooking spray and press the teaspoon onto the ball of dough to create a divot. Use your fingers to further form a cup so the dough forms around the sides and up to the top of the muffin cavity. Repeat to fill the rest of the cups.
3

Bake the cookie cups for 12 to 16 minutes or until the cups are set and the edges begin to pull away from the sides. If the dough puffs up, tap the top of the cookies so it sinks back into the cups. Let the cookies cool completely in the muffin pan. Use a sharp knife to loosen the cups from the edges of the pan and remove the cookie cups.
4

To make pots of gold, spoon a dollop of the prepared pudding in the cookie cup, top generously with gold sugar sprinkles and place two or three Lucky Charms marshmallow bits on the sprinkles.

Expert Tips

Prepare the dough the day before and keep in the refrigerator. Or, prepare your cookie cups up to two days ahead and keep in a sealed container. Fill the cups and add topping just before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 7%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 110mg; 5%
Potassium: 10mg; 0%
Total Carbohydrate: 23g; 8%
Dietary Fiber 0g 0% Sugars 17g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

You don't even need luck to make these St. Patrick's Day party treats. They're easy!

Finding a leprechaun’s pot of gold is incredibly lucky. Not only do those sneaky leprechauns guard their gold well, but… it’s a pot of gold. So, yeah, that’s a lucky find.

But little pots of gold cookie cups with delicious pudding and topped with Lucky Charms™ marshmallow treasures are just as good as a pot of gold, right? Right? (She asks, looking sideways.)

These two-bite cookie cups are…what’s the Irish Gaelic word for delicious? Ah, according to Google, blasta, so I’ll answer, “Yes!”

Start by prepping your muffin tin. Spray all of the cups with non-stick cooking spray, then get a paper towel and really spread it around, making sure to get all the sides of the muffin cups.

Mix up the cookie mix with the oil, water and egg according to the package directions, then cover and chill in the fridge for an hour. This will make it much easier to work with, so don’t skip that step. The longer it’s in the fridge the better, so you can even prepare the dough the night before.

Scoop a tablespoon of dough and briefly roll it into a ball. Drop it in a muffin cup. Spray the back of a teaspoon with cooking spray and press it into the dough ball to make a little cup.

Now get in there with your fingers and make the cup even more cup-like. Work around the chocolate chunks to spread the dough along the sides of the cup up to the top. Finish with the rest of the dough and cups, then bake in a 350ºF oven for 12 to 16 minutes.

As the cookie cups bake, they may poof up a lot and you’ll think you did something wrong. You didn’t, don’t worry! They'll settle back down. If you don’t believe me, tap on the middle and watch them sink.

When the edges start to pull from the side, take the muffin tin out of the oven and let the cookie cups cool completely before removing them from the cups. If necessary, separate the cookies from the tin with a sharp knife. Now you’re ready to assemble the pots of gold.

Using a small spoon, drop a dollop of vanilla pudding into a cookie cup, top with gold sprinkles and a few Lucky Charms™ marshmallow bits, and that’s it!

Tip: If you want green pudding for the filling, either add green gel food coloring to the vanilla pudding, or use pistachio pudding instead.

If you really want to go craiceáilte, add a rainbow using the printable art found here. Print with a color printer on a piece of letter-size, white cardstock.

Cut along the gray lines and fold along the dotted lines. Glue the rainbow to a toothpick and insert into the filled and garnished cookie cups.

There you have it! Little pots of gold even leprechauns would be proud to call their own!