I have a project coming up, a tv show that is going to keep me busy for all of March and a good chunk of April so I’m trying to get in some baking and holiday baking before it starts. So I made these sugar cookie cups and also . . .

these chocolate dipped Oreos for St Patrick’s Day porch treats. (Click here for an explanation of porch treats.) They are both pretty easy to put together.

Sugar Cookie Cups (AKA St Patrick’s Pots of Gold Cookies)

1 pouch sugar cookie mix plus ingredients called for to make sugar cookies

bag of mini Reeses Peanut Butter Cups, unwrapped

St Patrick’s Day themed sprinkles and gold sprinkles

1 Preheat oven to temperature called for on cookie pouch. Spray a mini muffin with cooking spray for baking.

2 Prepare cookie dough according to package directions. Using a mini sized scoop, place a small scoop of dough into each well of mini muffin pan. Bake for about 10 – 15 minutes or until they start to brown slightly.

3 Remove from oven and immediately press a mini Reeses Peanut Butter Cup into each cookie. As soon as you can see the top of the Reeses start to get soft and melt, sprinkle with desired sprinkles.

4 Allow to cool in pan for about 10 – 15 minutes before removing carefully to rack to cool completely.

Chocolate Dipped Oreos

1 bag Wilton Green Candy Melts

1 package of Oreos

St Patrick’s Day sprinkles and gold sprinkles

Melt candy melts according to package directions. Dip Oreos in melted candy melts and set on parchment covered cookie sheets. Immediately top with sprinkles. Allow to set before handling.