This St. Patrick's Day there's no need to slide down a rainbow to find riches, you can simply make these peek inside chocolate Pot of Gold Cookies and you'll discover a sweet golden treasure.
I am really excited to share a new St. Patrick's Day recipe with you. Ever since I created my popular snowman cookies with clear candy bellies filled with snowflakes, I have been working on designing other similar cookies.
These pot of gold cookies also have a clear candy window showing gold M&M candy coins inside.
I kept the design pretty simple using chocolate cookie dough for the cauldron/pot. I thought the rough exterior of the cookie made for a rustic-looking pot, so I didn't bother decorating the cookies with royal icing or chocolate.
If you are looking for a treat to make for St. Patrick's Day, these cauldron-shaped cookies are sure to impress.
More pot of gold desserts:
- Chocolate Pot of Gold filled with Dulce de Leche Mousse
- OREO Cheese Ball Pot of Gold
- Caramel Apple Pot of Gold
You could even make these as cauldron cookies for Halloween. Just fill them with Halloween candies or sprinkles so they look like a witch's cauldron. You might also want to check out my Pinata Cauldron Cookies for another fun idea.
Now, let's get baking!
chocolate cookie (recipe adapted from Lili Loa)
- unsalted butter
- granulated sugar
- cocoa powder
- baking powder
- all-purpose flour
candy windows and gold coins
- 12 crystal clear mint candies (I used Arcor candies)
- 1 tube Betty Crocker Chocolate Cookie Icing (royal icing)
- 4 ounces gold or yellow candies (I used gold M&Ms)
- optional, 2 silicone mats
- rolling pin
- cauldron cookie cutter
- parchment paper lined baking sheets
- 2 - 2 ¼ round cookie cutter
Make the cookie dough.
- In a large mixing bowl, combine butter and sugar.
- Cream until light and fluffy.
- Mix in eggs and vanilla.
- Combine cocoa powder, baking powder, salt, and flour in a small bowl.
- Stir the dry ingredients into the wet ingredients and mix just until incorporated.
- Flatten the dough into a disc and wrap it in plastic wrap or place it in a zip-top bag.
- Refrigerate for 1 hour.
Roll out dough.
- Remove the dough from the refrigerator and let it rest for 10 minutes.
- Then roll out the cookie dough.
- For the first batch of cookies, roll the dough out so it is just a bit thicker than the candies you will use to fill your cauldrons. I used Gold M&M's, so I rolled my dough out to ¼ inch thickness.
- I like to roll my dough out between two silicone mats, that way I don't have to use flour to keep the dough from sticking. You can also use parchment paper, but that gets wrinkled.
- If you don't have either, lightly dust a cutting board with flour, then roll out the dough.
Cut out cookie dough.
- Cut out 8 cauldrons at that thickness.
- Remove the excess dough, leave the cauldrons in place, and place the cut dough in the freezer for 5 minutes. By doing this, the cookies are more likely to keep their shape when you lift them up off the mat and place them on the baking sheet.
Cut the center out of the cookies.
- Set the cutouts on parchment paper-lined baking sheets. Cut circles out of the center of these cookies.
- Place the pan of cookie dough in the refrigerator.
- These cookies will become the center cookie once they are stacked and assembled.
Cut more cookies.
- Roll out the remaining dough to ⅛-inch thickness.
- Cut out 8 more cookies, remove excess dough, and freeze the dough for 5 minutes.
- These cookies will be on top of each stack of cookies and you want them thin because they will have the candy glass windows cut out of them.
Cut the centers out of the top cookies.
- Set these cookie shapes on parchment paper lined baking sheets and cut out circles in the center of each cookie and place in the refrigerator.
Cut out the bottom cookies.
- Use the remaining dough, re-rolling as needed to create 8 more 3/16-inch thick cauldron cutouts.
- You will NOT cut holes in these cookies as they will be the bottom layer of the stacked pot of gold cookies.
- You may have some excess dough. I find it's best not to re-roll the dough too many times or the cookies get tough. So just break off pieces of the excess cookie dough and create some small cookies to snack on.
- Preheat oven to 350 degrees Fahrenheit.
Crush mints into a fine powder.
- Meanwhile, unwrap the crystal clear mints and crush them into fine crumbs. I used my food processor, but you can put them in a heavy-duty zip-top bag and whack them with a meat mallet. I crushed a whole bunch so I'd have lots for other cookies.
Spoon crushed mints into the cookies.
- Start by baking the trays of ⅛-inch thick cookies with holes in them.
- Bake the cookies for 11 minutes, then remove them from the oven and immediately fill each hole with the crushed candies.
- Return to oven and bake for about 3 more minutes. Keep a close eye on the cookies as the candy melts.
- You want it to just melt enough so that all the candy is clear, then remove it from the oven.
If the candy gets too hot, lots of bubbles will form and they will not pop, so your candy windows won't be clear.
Bake the whole cookies.
- Bake the remaining trays of cookies for 10-14 minutes until the tops of the cookies look dry.
- Cool all the cookies completely.
Assemble the cookies.
- To assemble the Peek Inside Pot of Gold Cookies:
- Pipe a line of chocolate cookie icing on the backside of one of the holey cauldron cookies (without the candy window) and press that cookie onto one of the whole cauldron cookies. Pour some gold candies in the hole, making sure the candies don't rise above the top cookie.
- Pipe a row of chocolate icing on that top cookie and set one of the candy window cookies on top.
- Allow the cookies to dry for at least 30 minutes before moving.
- Fill these cookies with ghoulish Halloween sprinkles to make them look like witches' cauldron cookies. Add some green icing on top and allow it to drip down and add a few green candy pearls so the cauldron looks like it's bubbling.
- Fill your cookies with a single chocolate foil-wrapped gold coin.
These cookies will stay fresh for at least one week if kept in an airtight container at room temperature. Do not refrigerate.
Get your supplies.
These You can find supplies needed to create this recipe on Amazon. I earn a small commission when you use the sales links in this post to make a purchase at no extra cost to you.
Wilton Witch 4 Piece Colore...Shop on AmazonArcor Crystal Mint, Refresh...Shop on AmazonWilton Easy Flex Silicone 1...Shop on AmazonWilton Rolling Pin 12 Inche...Shop on AmazonM&M's Gold Milk Chocolate C...Shop on AmazonArcor Crystal Mints Candy b...Shop on Amazon Arcor Crystal Mints | Refre...Shop on AmazonWilton Performance Pans Jel...Shop on AmazonChefLand Quilon Parchment P...Shop on Amazon
If you're looking for more St. Patrick's Day recipes, be sure to check out these other fun ideas.
Chocolate pot of gold cookies with a candy glass window that shows gold candy coins (gold M&Ms) inside.
- 10 tablespoons butter softened slightly
- ¾ cups granulated sugar
- 1 egg
- ½ teaspoon vanilla
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cup flour
- 12 crystal clear mint candies (I used Arcor mints)
- 1 tube Betty Crocker Chocolate Cookie Icing royal icing
- 4 ounces gold or yellow candies
Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine butter and sugar. Cream until light and fluffy. Mix in eggs and vanilla. Combine cocoa powder, baking powder, salt, and flour in a small bowl. Stir into wet ingredients and mix just until incorporated.
Flatten the dough into a disc and wrap it in plastic wrap or place it in a zip-top bag. Refrigerate for 1 hour.
Just before the dough is ready to come out of the refrigerator, crush the clear mint candies into a fine powder using a food processor, high-powered blender, or a meat mallet.
Cover with plastic wrap and set aside.
Remove the dough from the refrigerator and let it rest for 10 minutes.
Then, roll out about half of the dough to ¼ inch thickness between two silicone mats, two pieces of parchment paper, or plastic wrap.
Cut out 8 pot of gold cookies using a 3-inch wide cauldron-shaped cookie cutter.
Leave the cutout cookies in place on your silicone mat, parchment paper, or plastic wrap, and place them in the freezer for 5 minutes. This will help your cookies to keep their shape.
Peel the cookies off the silicone mat, parchment paper, or plastic wrap and place them on a parchment paper-lined baking sheet.
Then, cut holes in the center of each cookie using a 2-inch round cookie cutter.
Chill the cookies in the refrigerator for 15 minutes.
Now, re-roll the excess dough into some of the chilled dough and roll it out to ⅛-inch thickness.
Cut 8 more pot of gold cookies out of the dough, chill in the freezer, then peel off and place on a parchment paper-lined baking sheet.
Cut circles out of the centers of these cookies too then chill in the refrigerator for 15 minutes.
Re-roll the remaining dough together, roll it out to 3/16-inch thickness, cut out 8 more pots of gold cookies, chill in the freezer, peel off, set on a paper-lined baking sheet, and then chill in the refrigerator for 15 minutes.
Start by baking the trays of ⅛-inch thick Top Cookies. Bake these cookies for 11 minutes, then remove them from the oven and immediately fill each hole with the crushed candies. Return the cookies to the oven and bake for about 3 more minutes just until the candy fully melts and becomes clear. Do not overheat the candy or it can burn and bubble badly.
Bake the remaining trays of cookies for 10-14 minutes until the tops of the cookies look dry.
Cool all the cookies completely.
Pipe a line of chocolate cookie icing on the backside of a Middle Cookie and press that cookie onto one of the Bottom Cookies. Pour some gold candies into the hole and spread them into an even layer.
Pipe a row of chocolate icing on that Middle Cookie and set one of the candy window Top Cookies on top.
Allow the cookies to dry for at least 30 minutes before moving.
Repeat until all of your pot of gold cookies are filled with candy and assembled.
Excess cookie dough
You may have some excess dough. I find it's best not to re-roll the dough too many times or the cookies get tough. So instead of making more pot of gold cookies, just make some small cookies to enjoy as a snack.
Melting the mint powder
Keep a close eye on the cookies as the candy melts.
You want it to just melt enough so that all the candy is clear, then remove it from the oven. If the candy gets too hot, lots of bubbles will form and they will not pop, so your candy windows won't be clear.
These cookies will stay fresh for about a week if kept in a cool dry place. Do not refrigerate.
Originally published March 2nd, 2015.