Monster Cookie Pops Big Cookies On A Stick Recipes

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SILLY MONSTER COOKIE POPS



Silly Monster Cookie Pops image

Decorate Betty Crocker™ sugar cookie pops with Betty Crocker™ decorating icing to make these cute monster cookie pops come to life.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 20

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
20 craft sticks (flat wooden sticks with round ends)
Betty Crocker™ decorating tips (for use with Betty Crocker™ decorating icing)
Betty Crocker™ black, orange and green decorating icing (from 4.25-oz tubes)
1/3 cup candy corn
1 package (0.88 oz) Betty Crocker™ Candy Eyeballs decors

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Flatten slightly. Insert craft stick halfway into each dough ball.
  • Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • Attach star tip to each tube of icing; frost cookies. Attach candy corn and candy eyes as desired. Attach plain tip to each tube of icing; pipe mouths and teeth on cookies as desired.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 28 g, TransFat 0 g

GIANT MONSTER COOKIES



Giant Monster Cookies image

Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

2 cups creamy peanut butter
2/3 cup butter, softened
1-1/3 cups sugar
1-1/3 cups packed brown sugar
4 large eggs, room temperature
2-1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon light corn syrup
6 cups old-fashioned oats
1 cup semisweet chocolate chips
1 cup milk chocolate M&M's

Steps:

  • In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts :

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  • Heat oven to 350°F. Cut cookie dough into 14 slices, 1/2 inch thick. Roll each slice into a ball. On ungreased cookie sheet, arrange 7 cookie dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball, with end pointing toward center of cookie sheet. Repeat with another cookie sheet and remaining 7 cookie dough balls.
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