Today I’m sharing with you how to make these easy spring flower pot chocolate chip cookies.
After a particularly long Winter, Spring is such a welcome sight. I love spotting the new growth that has come from warmer days. These flower pot cookies are inspired by those first leaves sprouting up from the earth. Nestle Toll House brought forth the challenge of using their cookie dough to welcome spring. A favorite past down from my childhood, the classic recipe is still the best, in my opinion.
If these look difficult, then I did a great job in hoodwinking you, they’re quite the opposite. They are incredibly simple and so easy and fun to make. And to make this recipe even simpler, I let Nestle Toll House make the cookie dough for me.
To celebrate (and encourage) the beginning of Spring, my little toddler and I spent a little time in the kitchen baking. This is a great and easy recipe to make with kiddos. You may notice some little hands in the photos helping.
Not only are these flower pot cookies delightfully adorable, they are delicious. They were completely devoured after I took these photos. They can even be eaten with the mint leaves, but you can also feel free to take it off.
If you’re looking for something fun to bring to an Easter celebration or birthday party, these are perfect.
Only a few ingredients are needed for these flower pot cookies. Nestle Toll House cookie dough, peanut butter cup candies, crushed chocolate sandwich cookies, and mint leaves. A mini cupcake pan is essential for this recipe as well, I’m using this one here.
To keep this recipe simple, I used already made cookie dough, but you can easily make your own.
Fill each section of the mini muffin pan with a serving of cookie dough. Using the instructions from the cookie dough package, place the cookie-dough-filled pan in the oven.
I followed the instructions on the package and baked these at 350 degrees for a little over 12 minutes. You may need to bake them longer than what the instructions say, so check once the time goes off and take out only when they are golden brown at the top.
While they are in the oven, gather the rest of the ingredients needed for the cookies.
When the cookies are golden brown, place the pan on a cooling rack. Place a peanut butter cup in the center of each cookie and press down. it’s important to do this right after getting them out of the oven so that the peanut butter cup melts.
After you place all the peanut butter cups in the cookies, use a knife to smear the chocolate on top. This will make a nice surface for the cookie crumbs to attach to and help to stick the mint leaves in.
If you are preparing these cookies ahead of time, I suggest using a layer of hazelnut spread on top so that you can add the mint leaves later.
Sprinkle the chocolate sandwich cookie crumbs on top of the melted chocolate.
Stick the mint leaves in the cookie crumbs and chocolate to make the sprouts!
When preparing your mint leaves, pinch of the leaves right above where the next leaves start. This will make a little stem to stick into the chocolate. You can keep doing this until you have enough for each cookie. Try to pick the smaller leaves as this will be just a nice amount of mint to enjoy with the cookie. If your mint leaves are all bigger, you can pinch of the top of a leaf and roll it up to look like a new sprout.
(notice my little helper patiently waiting in this photo)
Once your cookies are completely cooled, take them out of the pans and display them in all of their spring goodness. I set mine on a tree slice and I couldn’t believe just how wonderful they turned out. I wanted to keep staring at them, but they are too yummy to do that.
If you don’t want to use mint for these, you could aways get creative and use something else. You can find all sorts of edible flowers at the Walmart as well. Some type of flower candy or cupcake topper could easily work.
Or you can forgo the flowerpot all together and just serve the peanut butter cup filled cookie.
These easy spring chocolate chip cookie flower pots were really fun and easy to make, I hope that you get a chance to make them as well! Now, if Spring would just cooperate like these cookies. 🙂
Find more Spring recipe inspiration here!
Ingredients
- Nestle Toll House cookie dough
- peanut butter cup candies
- crushed chocolate sandwich cookies
- mint leaves
- optional: hazelnut spread
Instructions
1 | Fill each section of the mini muffin pan with a serving of cookie dough. Using the instructions from the cookie dough package, place the cookie-dough-filled pan in the oven.
2 | I followed the instructions on the package and baked these at 350 degrees for a little over 12 minutes. You may need to bake them longer than what the instructions say, so check once the time goes off and take out only when they are golden brown at the top.
3 | While they are in the oven, gather the rest of the ingredients needed for the cookies.
4 | When the cookies are golden brown, place the pan on a cooling rack. Place a peanut butter cup in the center of each cookie and press down. it's important to do this right after getting them out of the oven so that the peanut butter cup melts.
5 | After you place all the peanut butter cups in the cookies, use a knife to smear the chocolate on top. This will make a nice surface for the cookie crumbs to attach to and help to stick the mint leaves in.
** If you are preparing these cookies ahead of time, I suggest using a layer of hazelnut spread on top so that you can add the mint leaves later **
6 | Sprinkle the chocolate sandwich cookie crumbs on top of the melted chocolate.
7 | Stick the mint leaves in the cookie crumbs and chocolate to make the sprouts!
When preparing your mint leaves, pinch of the leaves right above where the next leaves start. This will make a little stem to stick into the chocolate. You can keep doing this until you have enough for each cookie. Try to pick the smaller leaves as this will be just a nice amount of mint to enjoy with the cookie. If your mint leaves are all bigger, you can pinch of the top of a leaf and roll it up to look like a new sprout.
8 | Once your cookies are completely cooled, take them out of the pans and display them in all of their spring goodness.
