Disclaimer: This post is sponsored by Nestle Toll House and Linqia. These views and ideas are my own and were not at all influenced by the party who gave me this opportunity.
My kids love when I bake them special treats. To celebrate the warmer weather and the start of spring, I wanted to make something extra special–Sugar Cookie Flower Pots with ice cream using Nestle Toll House Rolled & Ready Cookie Sheets! Completely adorable– completely edible!
Because cleaning up giant messes is not really my thing, I do not bake cookies as much as I would like to. That’s why the Nestle Toll House cookie sheets are perfect for me. They are convenient and leave less of a mess than baking from scratch. They are easy enough that your kids can help too! My son likes cutting out the cookie shapes with it.
These packages come with two thin refrigerated cookie dough sheets, all ready for baking. I found them on an end cap or in the center bins in the refrigerated section everywhere I looked
What You Need
- Nestle Toll House Rolled & Ready Sugar Cookie Sheets
- Pretzel sticks, the small ones
- Pretzel twists, the small ones
- Nestle Toll House white chocolate morsels
- Food dye (I used green, yellow, and red)
- Sugar crystal sprinkles (I used green and pink)
- Chocolate ice cream
- Mini muffin pan
- Squeeze bottles
- Wax paper
1. Set out the sugar cookie sheets. Using a 2″-round cookie cutter (or a little cup like I used), cut out circle cookie pieces.
2. Flip the ungreased mini muffin tin upside down and place the circle cutouts on the tops of the cup bottoms. Make sure they are centered. This is a simple trick to get adorable pots without having to shove muffin cups full (and it’s easier to clean!)
3. Follow the cooking instructions on the product packaging. As the cookies bake, they will spread to cover the sides of the muffin cups so there is no need to do this on your own. I set the cookies up in rows with empty rows in between, but you should be able to fill the whole pan if needed.
4. Once the cookies are done baking, gently pat the tops down flat and let cool for a couple more minutes on the pan outside of the oven. See how they have a rustic, pottery look? I love the somewhat lopsided sides!
5. While you are waiting for the cookies to cool, set up the pretzels on a piece of wax paper. The sticks will make the stems and the twists will make the tulip tops. Leave room in between each to add a chocolate leaf.
6. Melt some of the white chocolate morsels until smooth. Be careful not to overcook (there are instructions on the packaging.)
7. As the chocolate melts, carefully remove the sugar cookies> from the pan and set them onto a cookie drying rack to finish cooling.
8. Take out your melted chocolate and add dye it green (I used one drop of green and one drop of yellow) for the stems and leaves. Dip the pretzel sticks into the chocolate leaving a small area on the bottom if desired. Scrape off excess chocolate if needed.
9. Set the stems back onto the wax paper. Fill up one of the squeeze bottles with the remaining green chocolate then use it to add leaves to the flower stems.
10. Melt more white chocolate and this time dye it another color. I used one drop of red food coloring to make pink since I only had pink sprinkles, but you can make them yellow, purple, orange, or any other color you wish! Add this chocolate to another squeeze bottle and cover the flower tops with it. Add a little extra around the base of the pretzel twist and top of the pretzel stick so the flower tops stay in place.
11. If desired, you can add sugar crystal sprinkles. You can do this on the entire front design while it is still wet, or you can do what I did and add some extra details and cover those in sprinkles. To add the extra details, I just melted the remaining chocolate for about 10 seconds (you could also put the container in a little bit of hot water to re-melt.) Shake off the excess sprinkles.
12. Let the chocolate harden. In the meantime, fill the cookie pots with chocolate ice cream. You will need to let the ice cream soften just a little so that it is easier to fill the pots without breaking them. Be careful not to let the ice cream completely melt or it will make a big mess. Stick the pots into the freezer to make the ice cream harden back up.
13. After the ice cream is firmer, remove the pots from the freezer and carefully insert the pretzel flowers into the center. To avoid breaking the tops of the flowers off, insert by holding close to the base of the stem.
14. Stick the finished treats back into the freezer and serve when ready.
-What’s your favorite color flower? Will you add sprinkles to yours?
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