Cookie Pops On A Stick Recipes

NO-BAKE CHOCOLATE COOKIE POPS

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.

POP ART COOKIE POPS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
• Divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings. For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.

COOKIE POPS ON A STICK!!

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
• Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
• Bake until edges are lightly golden.

VALENTINE COOKIE POPS

Steps:

• Heat oven to 350°F On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
• Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
• Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

QUICK CHOCOLATE CHIP COOKIE POPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips and pecans. , Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Insert a wooden stick into each cookie if desired. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

COOKIE PARTY ON A STICK

Steps:

• Insert wooden pop stick into filling in center of each cookie; place on waxed paper-covered rimmed baking sheet. Freeze 10 min.
• Mix melted chocolate and oil until blended. Dip cookies, 1 at a time, in chocolate mixture, turning to evenly coat both sides of each. Return to baking sheet. Top with sprinkles.
• Refrigerate 30 min. or until chocolate coating is firm.

PEANUT BUTTER COOKIE POPS

Steps:

• In a small bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla until light and fluffy. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Insert a wooden stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets. , Bake at 375° for 14-16 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks to cool completely.