My boyfriend Ryan leads a tough life – he is forced to taste different baked goods each week, but in reality all he really wants is Peanut Butter Cup Cookies. Every. Single. Week. The kid is obsessed, and I think we can all understand why – a peanut butter cup wrapped up in a peanut butter cookie is just about as good as life gets. But I can’t make the same cookies every week if I plan on keeping up this blog, so I’ve come up with a few creative ways to still appease Ryan while also creating something unique. I’ve made Itty Bitty PB Cup Cookies before, and today I’m using full-sized ones as the “pots” for some adorable sugar cookie flowers. Everybody wins!
These flower pot cookies were initially inspired by the jaw-dropping cookie artist Callye of Sweet Sugar Belle. She used stacked sugar cookies as the pots, but that part seemed pretty involved, so I opted for an easier, and more boyfriend-friendly option. Baking 2 different cookie recipes for one final cookie might seem like a lot, but I split up the work over a few nights and really enjoyed the process. Although my skills are a sad attempt at replicating Callye’s, I had a blast making the flowers and have shared a visual for the method below. Instead of piping a border with stiff icing and then flooding the rest with a thinner consistency icing as I’ve done previously when using royal icing, this technique uses a medium consistency to do the whole thing. By waiting 20-30 minutes between each step, you end up with a layered effect that makes each petal look more 3D – I love it! Check out Callye’s video for figuring out the right consistency for this effect: The Twenty Second Rule.
I baked the sugar cookie flowers with a shortened lollipop stick attached by a thin strip of cookie dough. To dye the sticks green I mixed a little bit of vodka and green food coloring and painted it on so nothing toxic touched the cookies. You could also add some leaves at the end with green ribbon or piped frosting via a leaf tip. These would be so cute for a garden party, and you could match the flowers to whatever theme you choose! There was no party for these cookies to attend, but I think our garden enjoyed the presence of a few flowers during the photo sesh (we’re growing mostly weeds and cucumbers this year), and Ryan definitely appreciated the flower pots.
Flower Pot Cookies
This is the general timeline I followed for these cookies since I only had evenings this week to bake:
- Make sugar cookie dough (I made a half batch) and store in fridge overnight.
- Bake peanut butter cup cookies and allow to cool/harden overnight covered at room temperature.
- Cut lollipop sticks to desired length.
- Poke holes in peanut butter cup cookies with lollipop sticks so flowers will go in easily.
- Roll out, cut, and bake flower cookies with shortened lollipop sticks attached by small pieces of dough.
- Decorate flowers with royal icing.
- Assemble and enjoy!