Cookie Pops Recipes

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.

COOKIE POPS

Steps:

• Spread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes. , In a microwave, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate; allow excess to drip off. Return to baking sheet. , Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature.

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.

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.

UNDER THE SEA COOKIE POPS

Steps:

• In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
• Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3 1/2-inch fish- and starfish-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
• Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icing, gel and sugars. Attach candy eyes. Let stand until set.

COOKIE DOUGH POPS

Steps:

• With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
• Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.

CHRISTINA'S COOKIE POPS

Steps:

• Bake cookies according to package directions. Immediately after removing from oven, insert a lollipop stick into 1 end of each cookie. Place on a rack to cool completely.
• Meanwhile, divide icing into as many small bowls as you wish to color. Mix desired food coloring into each bowl.
• Ice the cookies in different colors and decorate with candy, and sprinkles.

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.

COOKIE POPS

Steps:

• Spread peanut butter over the flat side of 10 vanilla wafers (about 1 teaspoon on each). Top each with a popsicle stick and another vanilla wafer. Place on wax paper-lined baking sheet and freeze for 7 minutes.
• In a small microwave safe bowl, melt candy coating and shortening; stir until smooth.
• Dip cookie pops into melted chocolate, allowing excess to drip off. Return pops to baking sheet.
• Decorate with M&M's Miniature Baking Bits.
• Freeze for 5 to 6 miniutes or until chocolate is set.
• Store in an airtight container at room temperature.

CARAMEL COOKIE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
• Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
• Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
• Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.
• Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
• Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.