Name: Flower pot cookies recipe by Kaveri Obhan at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 cup All purpose flour (Maida)- You can use part wholewheat and part APF like I did; 1 tbsp cocoa powder; ½ teaspoon Baking soda; ½ cup butter; ¼ cup brown sugar (white granulated sugar will work too); ½ teaspoon vanilla extract; You will also need ¼ cup nutella (or any other frosting) and 2-3 crushed oreos or chocolate cookies

Ingredients Serving: 12

1 cup All purpose flour (Maida)- You can use part wholewheat and part APF like I did
1 tbsp cocoa powder
½ teaspoon Baking soda
½ cup butter
¼ cup brown sugar (white granulated sugar will work too)
½ teaspoon vanilla extract
You will also need ¼ cup nutella (or any other frosting) and 2-3 crushed oreos or chocolate cookies

Instructions

Preheat the oven 180 degree C. Carefully grease the cavities of the mini muffin tray.
Sift all the dry ingredients in a bowl.
Take softened butter in another bowl. Add sugar and beat it until it is light and creamy for about 2 minutes.
Add vanilla extract and milk and mix until incorporated.
Add dry ingredients slowly and mix until it combines and forms a dough. Chill for 10-15 minutes for easy rolling.
Make ½ inch size balls from chilled cookie dough and place into each cavity of the muffin pan.
With your thumb, press down on the dough ball to create an indentation
Bake them for 10-12 minutes in preheated oven or until the edges become golden brown.
Once you take out the tray, press gently again if you need to create a larger indentation. Let the cookie cups cool in the tray completely before taking out.
Once cooled fully, using a small spoon, fill center of each cookie cup with nutella or your choice of filling.
Top with crushed chocolate cookies to create the soil
Stick the flowers to toothpicks using glue or tape and place at the centre of each cookie cup. Serve on a platter.

Similar Recipes