Mini Mummy Cookie Pops Recipes

MINI MUMMY COOKIE POPS

Mini Mummy Cookie Pops image

These mini cookie pops are filled with peanut butter--the perfect size for snacking!

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h15m

Yield 48

Number Of Ingredients 6

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup creamy peanut butter
1 package (20 oz) vanilla-flavored candy coating (almond bark)
72 candy eyeballs
48 (4- to 6-inch long) paper lollipop sticks

Steps:

Heat oven to 350°F. Make cookie dough as directed on cookie mix pouch. Roll level teaspoons of dough between hands to form balls. Place balls 1 inch apart on ungreased cookie sheets. Press paper lollipop stick into half the cookies. Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheets 5 minutes; cool completely on cooling rack, about 30 minutes.
Spread 1 teaspoon peanut butter on cookies with lollipop sticks; top with remaining cookies to make sandwiches.
Melt almond bark as directed on package in 2-cup glass measuring cup or microwavable bowl. Carefully dip each cookie sandwich into melted almond bark to coat completely. Cool completely on waxed paper, about 20 minutes.
Place remaining melted almond bark in resealable plastic food storage bag. Cut off one small corner. Drizzle melted almond bark over cookie sandwiches to look like mummy bandages. Press 2 candy eyeballs into each of the cookies. Cool completely, about 1 hour.

Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Cookie Pop, Sodium 370 mg, Sugar 2 g, TransFat 0 g

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