These yummy pot of gold cookies with a candy rainbow make for a festive St. Patrick’s Day treat that’s easy to make and fun to eat!
St. Patrick’s Day is tomorrow and if you’re still looking for a fun and festive treat to celebrate with, it’s your lucky day! In just about 40 minutes, you can have these super cute pot of gold cookies on a platter ready to take to work, school, a St. Patty’s Day party or just as a fun snack or dessert with the family.
Chewy chocolate thumbprint cookies are filled with a little icing and some yellow chocolate candies to create that pot of gold look and then more icing is used to make clouds that hold together a candy rainbow for the full effect.
Aren’t they the cutest?! And they’re oh so tasty too!
Seriously, in less than 20 minutes you can have the cookies baked and cooling…
They cool very fast, so you can then have them decorated and ready to enjoy in no time…
They would make for such a fun activity to do with the kids on St. Patrick’s Day. My boys were all about it. They helped roll the cookie dough, sort out the yellow candies, attach the rainbows to the clouds and of course, eat them!
Happy St. Patrick’s Day! Wishing you an end-of-the-rainbow-pot-of-gold kind of day!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 egg yolk
- 2 tablespoons whole milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ⅓ cup sparkling sugar, for coating
- 1 (8 ounce) tube white decorating icing
- ½ cup mini yellow coated chocolate candies
- 6 rainbow berry candy strips, cut into 3-inch pieces
- Preheat oven 350°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the egg yolk and beat until well combined. Beat in the milk and vanilla.
- In a medium bowl, whisk together the flour, cocoa and salt. Add the dry ingredients to the wet ingredients in the mixer and beat until a thick dough forms.
- Place ⅓ cup sparkling sugar in a shallow bowl. Shape cookie dough into 2 tablespoon sized balls. Roll each ball in the sparkling sugar and place a few inches apart on the parchment-lined baking sheet.
- Using the bottom of a wooden spoon, make a hole in the center stirring the end of the spoon around very gently to make the hole a bit large than the end of the spoon. The hole should not go all the way through the cookie. Flatten each cookie slightly with the palm of your hand.
- Bake cookies for 10-12 minutes or until they just start to crackle in places. Let rest on cookie sheets for 5 minutes and then transfer to a wire rack to cool completely, about another 8-10 minutes.
- Cut the candy strips into 3-inch pieces. Set out the mini yellow candies and prepare the icing tube with a star attachment.
- When the cookies have cooled, pipe some icing into the hole in the center of a cookie. Pile enough yellow candies over the icing to cover it and make the cookie look like a pot of gold. Pipe two cloud-like stars on opposite sides of the cookie and arrange a candy strip in a rainbow shape sticking each end of the candy strip into the cloud-like icing. Repeat with remaining cookies.