These frog cookie cups make a delightful dessert for a frog-themed birthday, spring gathering, or leap year celebration. Kids will adore the chocolate cookie cups filled with blue pudding, topped with gummy frogs and edible “reeds” made from lime Tootsie Rolls.
I’m always impressed by parents who bring homemade treats to school. Kari Stroschein recently brought a special snack for her daughter’s preschool class. She considered traditional dirt cups, but didn’t want to serve large portions of sugary pudding to 30 children or provide a lot of spoons. Instead she chose chocolate cookie cups: small, dense, shortbread-like chocolate cookies baked in a mini muffin pan and pressed to form tiny cups. They’re the perfect portion for small hands and easier to distribute. Kari turned them into playful frog ponds—and they’re as fun as they are tasty.
Cookie Cup Tip:
To remove cookie cups from the pan, lay the muffin pan on its side at a 90-degree angle and use a sharp knife to gently pop the cookies out. If the cookie is fragile, avoid running the knife all the way around the entire cup to reduce breaking.
Set the cookie cups aside and prepare the filling.
Frog Pond Cookie Cups
Inspired by dirt cups but adapted for a preschool “pond week,” these mini cookie cups are easy to hold, simple to assemble, and very kid-friendly.
Ingredients:
1 package Haribo gummy frogs
1 package (3.9 oz) instant vanilla pudding mix
1 tub Cool Whip (8 oz)
2 cups cold milk
Blue food coloring (gel or liquid)
Lime-flavored Tootsie Rolls
Directions:
Prepare the instant vanilla pudding according to the package directions, using 2 cups cold milk. Fold in the Cool Whip to create a lighter filling, then add a few drops of blue food coloring until you reach the desired pond color (about 8–12 drops, depending on the coloring).
Using a small spoon, place a dollop of the blue pudding into each chocolate cookie cup. Top each cup with a gummy frog.
To make grass/reeds:
To create edible reeds, microwave a lime Tootsie Roll for about 8–12 seconds to soften slightly. Cut the softened Tootsie Roll into thirds, roll each piece into a thin snake shape, then cut each snake into three shorter pieces. Twist or press a few of these pieces together to form a reed or tuft of grass and place it upright in the pudding beside the gummy frog.
Refrigerate the finished cookie cups until ready to serve so the pudding sets and the cookie cups stay firm.
Frog Pond Chocolate Cookie Cups
These frog cookie cups are a playful, easy dessert for frog-themed parties or leap year celebrations. Chocolate cookie cups filled with blue pudding, gummy frogs, and candy reeds make a simple, kid-pleasing treat.
25 minutes
20 minutes
55 minutes
35 cups
Cookie Cup Ingredients
- 1 cup softened butter
- 1-1/2 cups white sugar
- 2 egg yolks
- 4 tablespoons milk
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
Cookie Cup Instructions
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Heat oven to 350°F. Grease two mini muffin pans (each typically holds 24).
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In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–5 minutes.
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Add egg yolks and beat well. Add milk and vanilla and mix until combined.
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Stir in the flour, cocoa powder, and salt until just incorporated.
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Chill the dough for one hour (or overnight). Dough will firm up; a small cookie scoop works well for portioning.
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Roll dough into 1.5″ balls and place each ball into the muffin tin. Press the center with your thumb, then use a finger knuckle or the back of a spoon to deepen the well to form a cup.
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Bake 8–21 minutes, until set. Baking time varies by oven and dough size—watch closely near the end.
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Remove from oven and immediately press the handle of a wooden spoon into the center of each cookie to maintain the cup shape. Allow to cool completely before filling.
These frog pond cookie cups are perfect for a frog-themed birthday, classroom party, or spring celebration and require minimal decorating skill. They’re a fun, nature-inspired treat that’s easy to make and share.
