Pot of Gold Cookies
These charming Pot of Gold Cookies feature an easy cake mix cookie, topped with a luscious homemade buttercream, and adorned with delightful Reese’s cups transformed into golden pots. These cookies are a whimsical addition to your St. Patrick's Day festivities.
Ingredients
Cookies
- 1 (15.25 ounce) box of cake mix
- ½ cup canola or vegetable oil
- 2 large eggs
Frosting
- ¾ cup unsalted butter room temperature
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
- 1-3 tablespoons milk or heavy cream
- yellow or gold food color
- green food color
Decorations
- 18 Reese’s miniature cups unwrapped
- edible gold spray or luster dust optional
- ¼ cup gold candy sequins or round gold sprinkles
- ⅓ cup green sanding sugar optional
- 5-6 rainbow sour belts cut into 1 ½ inch strips
Instructions
Cookies
- Preheat the oven to 350 degrees F.
- Line two large baking sheets with parchment paper and set aside.
- Mix the cake mix, oil, and eggs in a large bowl until well combined.
- Drop scoops of dough onto the prepared baking sheets using a medium cookie scoop, leaving at least two inches between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling.
Frosting
- Beat the butter in a large bowl with a hand or stand mixer until smooth and creamy.
- Add the vanilla, salt, and 1 cup of powdered sugar and beat until well combined. Add the remaining powdered sugar 1 cup at a time, beating well after each addition.
- Add the milk ½ tablespoon at a time until the desired consistency is reached.
- Remove ¼ cup of the frosting and transfer it to a small bowl. Add a few drops of yellow or gold food color and mix until well combined.
- Add a few drops of green food color to the remaining frosting in the large bowl and beat until well combined.
Decorating
- Arrange the Reese’s cups on a parchment-lined baking sheet, leaving an inch or two between each cup.
- Spray the top and sides of the Reese’s cups with the gold spray and set aside to dry.
- Once the gold spray has dried, spread a small amount of gold frosting over the top of the Reese’s cups and dip them in the gold candy confetti to create the pot of gold.
- Frost each of the cookies with a layer of green frosting and sprinkle the sanding sugar over the top.
- Place a pot of gold in the center of each cookie.
- Gently press the short side of the rainbow belt into the pot of gold. Drape the rainbow belt in an arch shape over the side of the pot of gold and into the frosted cookie to create the rainbow.
- Allow the frosting to set before serving and enjoying.
Notes
- Store leftovers in an airtight container at room temperature for up to five days.
- The cookies can be frozen for up to three months. The cookies should be stored in a single layer so the decorations do not get ruined. Thaw the cookies at room temperature before enjoying them.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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