Colorful Cookie Pops Recipes

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COOKIE POPS



Cookie Pops image

Cookies and candy! What child could resist this?

Provided by Julie

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 20

Number Of Ingredients 11

¾ cup white sugar
¾ cup packed brown sugar
¾ cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup candy-coated milk chocolate pieces
20 lollipop sticks

Steps:

  • In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be chewy, but firm.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.7 g, Cholesterol 38.4 mg, Fat 10.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 186.4 mg, Sugar 22.3 g

NO-BAKE CHOCOLATE COOKIE POPS



No-Bake Chocolate Cookie Pops image

Skip the oven and satisfy your sweet tooth with a recipe for No-Bake Chocolate Cookie Pops decorated with your choice of toppings.

Provided by Kelly Senyei

Time 20m

Number Of Ingredients 6

18 chocolate sandwich cookies with cream filling
4 ounces cream cheese
1 1/2 cups milk chocolate or semisweet chocolate chips
1 Tablespoon vegetable oil
Assorted sprinkles, crushed nuts or toasted coconut flakes
Lollipop sticks

Steps:

  • Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
  • Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
  • Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.

Nutrition Facts : Calories 205 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 110 mg, Sugar 18 g, ServingSize 1 serving

CHRISTMAS COOKIE POPS



Christmas Cookie Pops image

They're a cookie--they're a treat--they're super pops! Kids love making and eating them.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup Gold Medal™ all-purpose flour
1 egg
Green food color
12 wooden sticks with rounded ends
1/2 tub Betty Crocker™ Rich & Creamy ready-to-spread frosting (any white variety)
Assorted decorations, as desired (see ideas below)

Steps:

  • Heat oven to 375°F.
  • Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough in half. Stir green food color, a drop at a time, into part of dough used to make Christmas Trees until desired color is reached. Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3 1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to 5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into bottom of each cookie.
  • Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Decorate as directed below. Christmas Trees: Leave frosting white OR stir a few drops green food color into frosting if desired; spread baked cookies with frosting. Sprinkle with colored sugar. Press tiny candies into frosting for tree decorations. To make star for top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into star shape with sharp knife. Place on cookie. Snowmen: Spread baked cookies with frosting. To make hat, flatten large black gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place on cookie. To make scarf, cut long strip from any red variety Betty Crocker Fruit by the Foot® chewy fruit snack roll; cut small slits into ends of scarf with scissors to look like fringe. Place around neck of snowman. Use raisins or candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman.

Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 30 g, TransFat 3 g

COLORFUL COOKIE POPS



Colorful Cookie Pops image

Surprise your kids with these colorful cookie pops that are made using Gold Medal® flour - perfect dessert that can be ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 18

Number Of Ingredients 9

1 cup sugar
1 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
2 2/3 cups Gold Medal™ all-purpose flour
About 6 drops red food color
About 6 drops green food color
About 18 flat wooden sticks with rounded ends
Betty Crocker™ candy sprinkles or colored sugars, if desired

Steps:

  • Heat oven to 375°F. Mix sugar, butter, vanilla and egg in large bowl with spoon until smooth. Stir in flour. Divide dough in half. Stir red food color into one half of dough; stir green food color into other half of dough.
  • Shape dough into 1 1/2-inch balls, using some of each color of dough for each ball. Place balls 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each ball. Press bottom of glass onto dough to grease, then dip into sugar; press on balls until 1/4-inch thick. Press candy sprinkles into dough or sprinkle with colored sugars.
  • Bake 9 to 11 minutes or until slightly firm and edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 70 mg

CHOCOLATE CAKE COOKIE POPS



Chocolate Cake Cookie Pops image

Cookie ball pops! They may not be perfectly round after baking.

Provided by Cookie Awsomeness

Categories     Desserts     Cookies

Time 1h11m

Yield 11

Number Of Ingredients 10

¼ cup butter, softened
1 tablespoon butter, softened
¼ cup white sugar
1 egg
1 ½ teaspoons milk
¼ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 (1 ounce) square chocolate, thinly sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
  • Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
  • Shape dough into small balls; place on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
  • Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
  • Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 14.1 g, Cholesterol 30.8 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 93 mg, Sugar 4.6 g

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