FLOWER POT COOKIES

Flower Pot Cookies - Butter With A Side of BreadI couldn’t wait to share these darling flower cookies with you all! I saw the idea to use a halved Reese’s Peanut Butter Cup as a flower pot from an old Taste of Home Cookbook and everything else came together quickly after that. Using marshmallows as flowers is something I’ve also done for pudding cups- you can see my Spring version here and a Fall version here. It’s so fun!

I used a Krusteaz Butter Vanilla Sugar cookie mix because it’s super fast and they taste great. You can also use our favorite recipe for sugar cookies here, or this recipe for Swig sugar cookies would be perfect as well!

Flower Pot Cookies

  • 2 dozen cooked & cooled sugar cookies
  • light blue frosting (recipe below)
  • jelly beans (you’ll need 24 green ones & 24 yellow ones)
  • Mini Reese’s Peanut Butter Cups (12)
  • Mini marshmallows
  • colored sugar sprinkles, yellow & pink

Frosting recipe: Whisk together 2 TBSP softened butter, 1 1/2 cups powdered sugar and 1-2 TBSP milk until desired consistency. Whisk in 1/2 tsp vanilla and 2 drops of blue food coloring.

Frost cookies with blue frosting.

Cut mini Reese’s cups in half and place each half towards the bottom of each cookie. Arrange 1 green jelly bean lengthwise above the peanut butter cup.

Cut each mini marshmallow diagonally, then dip the sticky part into the colored sugar. Arrange the marshmallow halves around the top of the cookie in a circular shape, leaving enough room for the yellow jelly bean in the middle.

Repeat the process for each cookie until you have an entire garden in your kitchen! ENJOY!

Flower Pot Cookies - Butter With A Side of BreadFlower Pot Cookies - Butter With A Side of BreadFlower Pot Cookies - Butter With A Side of BreadJessicasig.png

FLOWER POT COOKIES
 
Prep time
Total time
 
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Serves: 24
Ingredients
  • 2 dozen cooked & cooled sugar cookies
  • light blue frosting (recipe below)
  • jelly beans (you'll need 24 green ones & 24 yellow ones)
  • Mini Reese's Peanut Butter Cups (12)
  • Mini marshmallows
  • colored sugar sprinkles, yellow & pink
Instructions
  1. Frosting recipe: Whisk together 2 TBSP softened butter, 1½ cups powdered sugar and 1-2 TBSP milk until desired consistency. Whisk in ½ tsp vanilla and 2 drops of blue food coloring.
  2. Frost cookies with blue frosting.
  3. Cute mini Reese's cups in half and place each half towards the bottom of each cookie. Arrange 1 green jelly bean lengthwise above the peanut butter cup.
  4. Cut each mini marshmallow diagonally, then dip the sticky part into the colored sugar. Arrange the marshmallow halves around the top of the cookie in a circular shape, leaving enough room for the yellow jelly bean in the middle.
  5. Repeat the process for each cookie until you have an entire garden in your kitchen! ENJOY!

 

 

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