Pot of Gold Cookie Cups are cute and festive double chocolate cookie cups topped with gold sprinkles and rainbow candy! Perfect for St. Patrick’s Day!

Looking for more St. Patrick’s Day recipes? You’ll love my Lucky Charms Snack Mix too! It’s a sweet and salty mix full of popcorn, chex cereal, lucky charms, pretzels, and more all coated in white chocolate.

Why you’ll love this recipe:

Pot of Gold Cookie Cups are perfect for St. Patrick’s Day with their adorable pot design, gold sprinkles, and rainbow candy. They’re a fun way to celebrate the holiday or add a touch of whimsy to any occasion!

Ingredients you’ll need:

Double chocolate cookie dough- I used Pillsbury
Store-bought chocolate fudge frosting- I used Pillsbury
Gold sprinkles
Airheads Xtremes

These little cookie cups are sure to be a hit with their cute presentation. The pop of color from the rainbow candy and the gold sprinkles makes them look impressive, but they’re surprisingly simple to create!

Pot of gold cookies are perfect for semi-homemade bakers. I use a super easy store-bought cookie base for these, which is a huge time saver. But of course, you can use your favorite homemade cookie dough, or even store-bought brownie bites.

The package of Pillsbury chocolate cookie dough that I bought comes with 12 large dough balls, so you’ll need to cut each one in half to end up with 24 mini cookie cups.

If you want to use a different flavor of cookie dough, there will be varieties that come with 24 pre-portioned squares so all you need to do is cut along the perforated lines, then place one piece of cookie dough into each muffin tin cavity. If using homemade dough, you’ll want about 1 tbsp of dough in each muffin tin cavity.

How to make the best Pot of Gold Cookie Cups:

Preheat your oven to 350 degrees F and spray a mini (24 cup) muffin tin with cooking spray.
Grab your chocolate cookie dough and slice each piece of cookie dough in half. Roll each piece into a ball, then drop one cookie dough ball into each muffin tin cavity.
Bake for 15-18 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well and set aside to cool.
Transfer your frosting into a Ziploc bag, cut off one end, and fill each cookie cup with roughly 2 teaspoons of frosting.
Top with gold sprinkles, then cut each Airheads Xtreme strip in half, bend each piece to create the rainbow shape, and stick them into the frosting!

Festive Pot of Gold Cookie Cups are perfect for St. Patrick’s Day or any occasion that calls for a touch of magic! Imagine rich, chocolatey cookie cups filled with a sweet, creamy frosting, then topped with a sprinkle of gold and rainbow gummy candy!

As every kiddo knows, there is a pot of gold at the end of the rainbow if only you can find it! So, with St. Patrick’s Day just around the corner, I made some Pot of Gold Cookie Cups, complete with a rainbow! These cookie cups are also perfect for spring-time entertaining!

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with nonstick cooking spray before adding the balls of cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: The package of Pillsbury chocolate cookie dough that I bought comes with 12 large dough balls, so you’ll need to cut each one in half to end up with 24 mini cookie cups. If using homemade dough, you’ll want about 1 tbsp of dough in each muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
COOLING: It’s important to let the cookie cups cool completely before filling them with frosting. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
PIPING BAG: I highly recommend transferring your frosting into a piping bag (or Ziploc bag) because it helps control how much filling you’re piping into to the cookie cups and in turn, keeps them nice and neat.
DECORATING: This is the fun part! I love the added color of gold sprinkles. I found my gold fusion sprinkle mix at Walmart, but you can use any gold-colored sprinkles, jimmies, or nonpareils here. No matter what sprinkles you use, these are sure to bring joy to any occasion this time of year!
REMOVING: If the edges of the cookie cups seem stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Transfer any leftover cookie cups to an airtight container and store at room temperature for up to 5 days.

If double chocolate happens to be too much chocolate for you – no problem! These flavors can easily be substituted with other varieties of cookie dough like sugar, chocolate chip, or even peanut butter. Same thing goes with the frosting! You can never go wrong with vanilla, or strawberry would be fun to complement the fruity flavor of the rainbow candy too!

Looking for more cookie cup recipes? Try these out!

Print Recipe