Easy Lollipop Cookie Pots: A Fun & Festive Treat

INGREDIENTS

1 package (18 ounces) refrigerated sugar cookie dough 36 caramels 1 cup chocolate cookie crumbs Green gummy fruit slices or candy spearmint leaves 36 small lollipops

PREPARATION:

1. 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.
2. Bake 10 to 11 minutes or until edges are lightly browned. Cool cookies in pan on wire racks. Remove to wire racks; cool completely.
3. 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.

This recipe appears in: Butter & Sugar