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Carrot Cookie Pots Recipe

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3.9 from 42 reviews

Delight in these charming Carrot Cookie Pots featuring golden snickerdoodle cookie cups filled with silky chocolate ganache, topped with crushed sandwich cookie ‘dirt’ and decorated with handcrafted almond paste carrots. Perfect for spring gatherings and Easter celebrations, this playful dessert blends a crunchy, creamy, and sweet texture with festive presentation.

Ingredients

Cookie Cups

  • 6 cubes Wooden Spoon Snickerdoodle Cookie Dough

Ganache

  • 8 oz. chocolate melts
  • 1/2 cup whipping cream

Cookie Filling

  • 5 sandwich cookies
  • 1/4 cup almond paste
  • Orange food coloring, a few drops
  • Small bunch of fresh parsley (for carrot tops)

Instructions

  1. Prepare Cookie Cups: Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly. Place half a cube of snickerdoodle cookie dough into each mini muffin cup and press the dough up the sides to form hollow centers for the filling.
  2. Bake Cookie Cups: Bake the cookie cups for 12 minutes or until golden brown. Remove from the oven and immediately press down in the center of each cup using a small tool such as a spoon, jar, or melon baller to create a well for the ganache. Allow the cookie cups to cool completely in the pan before carefully removing them.
  3. Make Ganache: Chop or grate the chocolate melts into small pieces and place them in a bowl. In a small saucepan, bring the whipping cream to a boil. Pour the hot cream over the chocolate and stir gently until you achieve a smooth, glossy ganache. Pour the ganache evenly into the cooled cookie cups and let them set until firm.
  4. Create Cookie ‘Dirt’: Crush the sandwich cookies finely into a powder. Once the ganache has set, sprinkle this cookie crumb ‘dirt’ generously over each cookie cup to resemble soil.
  5. Form Almond Paste Carrots: Color the almond paste by kneading in a few drops of orange food coloring until evenly tinted. Roll small portions into elongated carrot-like shapes. Make a small hole at the top of each carrot and insert a tiny parsley leaf to mimic leafy tops.
  6. Assemble the Carrot Cookie Pots: Insert your almond paste carrots into the ganache-filled centers of each cookie cup, creating a whimsical carrot patch. Serve these delightful treats at your Easter gatherings or spring celebrations for a fun, festive touch.

Notes

  • The cookie dough can be substituted with your favorite roll-and-bake cookie dough if Wooden Spoon Snickerdoodle is unavailable.
  • For a richer ganache, use heavy cream instead of whipping cream.
  • You can make the carrot tops with small sprigs of fresh parsley or mint for a different leafy look.
  • To crush sandwich cookies easily, place them in a ziplock bag and use a rolling pin or food processor.
  • These cookie pots are best served on the day they are prepared to maintain crispness and freshness.

Find it online: https://deliciousyum.com/carrot-cookie-pots-recipe/