Monster Cookie Pops Recipes
SILLY MONSTER COOKIE POPS
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
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
MONSTER CAKE POPS
Try this fun Halloween version of the traditional cake pop recipe - bites of Betty Crocker™ Super Moist™ vanilla cake mix and Rich & Creamy frosting are skewered on sticks and decorated with candies to look like monsters from space!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 72
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; refrigerate.
- In microwavable bowl, microwave blue candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted blue candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted blue candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach 2 candy straw pieces to top of pop for antennae, holding in place until set. Let stand until set.
- Spoon melted purple candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze bag to pipe mouth and teeth onto cake pops. Use remaining melted candy to attach candy eyes to antennae.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg
MONSTER COOKIES I
A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews.
Provided by Rene Kratz
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Cream butter and peanut butter together. Add the sugars and stir until well mixed.
- Add eggs one at a time, then add vanilla.
- Mix oatmeal and baking soda separately, then stir into batter.
- Add chocolate chips last.
- Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 41.6 g, Cholesterol 38.2 mg, Fat 16.9 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 241.5 mg, Sugar 27.5 g
MONSTER COOKIE POPS (BIG COOKIES ON A STICK!)
Adapted from ShopRite.com, these would be great for bake sales or kids' parties. (See notes at the bottom of directions to use refrigerated cookie dough for an easier/quicker recipe!)
Provided by Karen..
Categories Drop Cookies
Time 40m
Yield 24 cookie pops
Number Of Ingredients 14
Steps:
- PREHEAT oven to 325°F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels, oats and raisins. Drop dough by level 1/4 -cup measure 3 inches apart onto ungreased baking sheets. Shape into round mounds. Insert wooden stick into side of each mound.
- BAKE for 14 to 18 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
- DECORATE pops as desired.
- NOTE: 2 2/3 cups Semi-Sweet Chocolate-Covered Raisins may be substituted for the Semi-Sweet Morsels and raisins.
- * For those on the go, 2 pkg. (18 oz. each), Refrigerated Chocolate Chip Cookie Dough can be substituted for the first nine ingredients, adding 1 cup quick or old-fashioned oats and 1/2 cup raisins to the dough. Bake as stated above for 16 to 20 minutes or until golden brown. Makes 18 cookies.
Nutrition Facts : Calories 346.7, Fat 15.9, SaturatedFat 8.1, Cholesterol 38, Sodium 201.3, Carbohydrate 50.6, Fiber 1.9, Sugar 36.2, Protein 3.4
MONSTER COOKIE POPS
Dress up chewy fig-filled cookies for Halloween and turn them into Monster Cookie Pops! Decorate the cookies with mini marshmallows, fruit snacks, decorating gels, candies and more! These Monster Cookie Pops are easy but look impressive.
Provided by My Food and Family
Categories Halloween Recipes
Time 20m
Yield Makes 6 servings, 1 pop each.
Number Of Ingredients 5
Steps:
- Insert 1 pop stick into each cookie.
- Decorate cookies with remaining ingredients to resemble monster faces. Let stand until set.
- Insert pops into a floral foam block placed inside a Halloween container and use as a centerpiece, if desired.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 15 g, Protein 0.6611 g
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