NO-BAKE CHOCOLATE COOKIE POPS
Skip the oven and satisfy your sweet tooth with a recipe for No-Bake Chocolate Cookie Pops decorated with your choice of toppings.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 110 mg, Sugar 18 g, ServingSize 1 serving
CRISPY STAR POPS
These patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors. -Colleen Sturma, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 pops.
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a wooden pop stick into the side of each star; place on waxed paper., In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.
Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
STAR COOKIE POPS
Need to recognize an accomplishment? Celebrate with cookies that make everyone feel like they are a star.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In large bowl, beat granulated sugar, shortening, butter, lemon peel and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
- On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut with 6- to 8-inch star-shaped cookie cutter (or make your own 6- to 8-inch cardboard star pattern, place on dough and cut around pattern with small sharp knife). On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of craft stick into side of each cookie.
- Bake 15 to 18 minutes or until light brown. Cool slightly; carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Spread glaze over cookies. Decorate as desired with icing and candies.
Nutrition Facts : Calories 530, Carbohydrate 61 g, Cholesterol 50 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 33 g, TransFat 3 1/2 g
STAR PUFFS
Steps:
- Cut a sheet of puff pastry with a star-shaped cookie cutter. Arrange the stars on a parchment-lined baking sheet; brush with olive oil and sprinkle with grated parmesan cheese and pepper. Bake at 400 degrees until puffed and crisp, about 15 minutes.
FILLED STAR COOKIES
Steps:
- BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight.
- HEAT oven to 350 degrees F.
- ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use.
- BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar.
GRANDMA'S STAR COOKIES
My husband's grandma would only make these butter cutouts with a star cookie cutter. I use various shapes for celebrations throughout the year. -Jenny Brown, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 7 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° until edges are firm, 7-8 minutes. Remove to wire racks to cool., For frosting, combine the confectioners' sugar, butter, orange juice concentrate, vanilla and enough milk to reach spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
STAINED GLASS COOKIE POPS
Make and share this Stained Glass Cookie Pops recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 25m
Yield 12 cooikes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 F degrees.
- Line cookie sheets with foil.
- Measure first 6 ingredients into the bowl.
- Mix til a soft dough is formed.
- Divide dough into 12 pieces.
- OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes about 1/4- inch thick.
- Place rope on prepared cookie sheet and form into a design.
- (Shapes like dreidles, Jewish stars, etc... for Chanukah, X-mas trees, ornaments for Christmas).
- NOTE: Be sure dough ends are completely pinched together as these will form the outline of the stained glass picture.
- Sprinkle the crushed candies inside the dough outlines, filling the spaces completely and heaping slightly.
- Carefully insert a craft stick into cookie, forming a "lollipop".
- Bake in oven for 8 to 10 minutes, watching carefully.
- Remove cookie sheets from oven and place on counter to cool.
- When cooled, gently peel off foil from each cookie pop.
- You will have created a beautiful created a stained glass effect!
- Wrap each cookie pop in plastic wrap.
- For gift giving, tie with a colorful ribbon.
- These cookies can easily be made by children (with careful supervision).
Nutrition Facts : Calories 249.2, Fat 6.4, SaturatedFat 1.8, Cholesterol 17.6, Sodium 7.2, Carbohydrate 45, Fiber 0.9, Sugar 21.2, Protein 3.8
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.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 12.2 g, Cholesterol 9.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 7.1 g
COOKIE POPS
NOTE: Recipezaar does not recognize the ingredient of M&M's Miniature Baking Bits, but you will need these to decorate the pops. From Simple & Delicious magazine, kids will have a blast helping to make these fun chocolate-covered treats. "Cooking time" is actually time in the freezer.
Provided by LainieBug
Categories Dessert
Time 43m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 159.1, Fat 9.4, SaturatedFat 3, Cholesterol 2.6, Sodium 75.3, Carbohydrate 16.5, Fiber 1, Sugar 6.4, Protein 3
HOMEMADE STAR CRUNCH COOKIES
Recreate one of your favorite childhood cookies with this easy, no-bake, copycat recipe for star crunch cookies. They're chewy and chocolaty with a caramel flavor and crispy rice crunch in every bite.
Provided by NicoleMcmom
Categories No-Bake Cookies
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
- Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
- Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
- Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
- Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 45.3 g, Cholesterol 24.3 mg, Fat 9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 188.8 mg
VALENTINE SANDWICH COOKIE POPS
These are a variation of our Valentine Heart Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 sandwich pops
Number Of Ingredients 4
Steps:
- Follow sugar cookie recipe, but in Step 4, make rounds 1 3/4 inches instead of 2 1/2 inches, and don't cut out smaller hearts.
- Turn over half the batch of baked cookies so bottoms are facing up. Spoon 1 scant teaspoon sandwich filling onto centers. Center lollipop stick in each. Cover with matching cookie rounds. Let dry. If desired, use royal icing to adhere small hearts reserved from Valentine Heart Pops onto pops. Let dry. Pipe royal icing through a pastry bag fitted with a 1/16-inch tip in decorative dots around cookies. When dry, store in an airtight container up to 5 days.
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Cuisine AmericanCategory DessertServings 11
- Knead the flour into the sugar cookie dough on a work surface until smooth. Roll out the cookie dough to a scant ¼-inch thickness. Cut out as many star shapes as possible, 4 and 5 inch, using cookie cutters. Transfer the shapes to the prepared pans. Insert a lollipop stick about halfway into the cookie dough. Repeat with the remaining dough and sticks to make about 11 cookie pops.
- Bake until lightly golden and firm, about 10 to 13 minutes. Transfer to a wire rack until cooled completely.
- Combine the confectioner’s sugar and egg white powder in a mixing bowl. Add 6 tablespoons warm water and beat with an electric mixer until smooth. Divide the frosting evenly into 3 bowls. Tint one bowl red, one blue, and leave the remaining bowl white. Keep the frosting covered with plastic wrap to prevent drying.
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