Recipe by jonesies
These candies/cookies look like little pots, complete with dirt and flowers growing out of them. So cute, especially for any spring time function where there's children.
Top Review by Nimita Patel
I read through all of the reviews, made test batches with caramel and pb cups, and determined that the peanut butter cups are easier to eat than the caramel ones. My lollipops didn't fall over, and I owe it to the fact that I (a) used dum dums, but cut about 3/4 of an inch of the stick off (b) waited until the cups had completely cooled (I even refrigerated one batch for 15 minutes to make sure that it was cool enough) and then put the sticks with spearmint leaves on (which I sliced into fours). If I did it again, I might use the gummy fruit, because you can taste the spearmint on the pb cup, if too close, and that leaves a weird taste. Once done, everyone thought these were ADORABLE- including myself!
- 510.29 g package refrigerated sugar cookie dough
- 36 caramels
- 236.59 ml chocolate cookie crumb
- green gummy fruit slices or spearmint candy leaf
- 36 small lollipops
Directions See How It's Made
- Preheat oven to 350°F.
- Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
- Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
- Place 1 caramel in center of each muffin cup.
- Bake 10 to 11 minutes or until edges are lightly browned.
- Cool cookies in pan on wire racks.
- Remove to wire racks; cool completely.
- Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
- Flatten gummy fruit slices slightly; press into leaf shapes.
- Push each lollipop stick through 1 or 2 leaves as desired.
- Push 1 lollipop with leaves into each cookie cup.