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Lollipop Flower Pots

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Ingredients

    • 1 (18 ounce) packages refrigerated sugar cookie dough
    • 36 caramels
    • 1 cup chocolate cookie crumb
    • green gummy fruit slices or spearmint candy leaf
    • 36 small lollipops

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
  3. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
  4. Place 1 caramel in center of each muffin cup.
  5. Bake 10 to 11 minutes or until edges are lightly browned.
  6. Cool cookies in pan on wire racks.
  7. Remove to wire racks; cool completely.
  8. Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
  9. Flatten gummy fruit slices slightly; press into leaf shapes.
  10. Push each lollipop stick through 1 or 2 leaves as desired.
  11. Push 1 lollipop with leaves into each cookie cup.

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