Flower Pot Cookies

By srumbel

Chocolate Chip Cookie cups filled with hazelnut chocolate spread and topped with crushed chocolate cookies. Welcome Spring with yummy cookies. This dessert is so easy to make and looks stunning served on a table. I used Nestle Toll House Chocolate Chip cookie dough to save me time and clean up. Plus they are delicious and let’s face it, you can’t go wrong.
from livingsweetmoments.com

Ingredients

• 1 Nestle Toll House Chocolate Chip Cookie Dough
• 1/2 Cup of Chocolate Hazelnut Spread
• 5-6 Chocolate Sandwich Cookies, crushed
• 24 Paper Flowers
• 24 Toothpicks
• Cooking Spray

Preparation

Step 1

Preheat oven to 350 Degrees Fahrenheit
Spray a mini muffin tin with non stick cooking spray
Place the pre-cut cookie dough into each crevice of the tin
With your thumbs, press down to create and indentation
Bake for 11-12 minutes or until the dough is golden
Remove from oven and while still hot, press in the center of each cookie using the back of a wooden spoon. Careful not to cut all the way through
Let the cookies cool
Unmold from muffin tin
Using a small spoon, add the chocolate hazelnut spread onto the center of each cookie cup
Top with the chocolate cookie crumbs
Stick the paper flowers to the toothpicks using glue or tape
Place the toothpicks at the center of each cookie cup
Enjoy!

Yield: 24 Cookies