Lucky Charms “Pot of Gold” Chocolate Cookie Cups

Lucky Charms “Pot of Gold” Chocolate Cookie Cups
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Lucky Charms “Pot of Gold” Chocolate Cookie Cups
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Lucky Charms “Pot of Gold” Chocolate Cookie Cups

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

24
Servings
26
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 17.5-ounce package Betty Crocker double chocolate chunk cookie mix
  • ¼ Cup vegetable oil
  • 2 Tablespoons water
  • 1 egg
  • 1 Cup prepared vanilla or pistachio pudding
  • Betty Crocker Gold Sugar Cupcake Gems
  • Lucky Charms cereal marshmallow bits, for garnish

Directions

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

Preheat oven to 350 degrees F. Scoop one tablespoon of chilled dough and roll it into a ball. Place the ball in one of the cups 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 cup. Repeat to fill the rest of the cups.

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 that 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.

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.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Calcium, Ca
9mg
1%
Folate, total
6µg
2%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
5µg
9%
Sodium, Na
35mg
2%
Water
4g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.