Werewolf Cookie Pops Recipes

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WALRUS COOKIE POPS



Walrus Cookie Pops image

These clever cookie pops are almost too cute to eat, but kids won't hesitate for a moment! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 cookie pops.

Number Of Ingredients 9

1 package (14 ounces) lavender Wilton candy melts
20 Nutter Butter cookies
20 Kraft Chocolate Royale marshmallows, halved
Chocolate jimmies
1/3 cup semisweet chocolate chips, melted
60 miniature semisweet chocolate chips (about 1-1/2 teaspoons)
40 semisweet chocolate chips (about 2 tablespoons)
1/3 cup white baking chips, melted
20 Kraft stacker marshmallows

Steps:

  • In a microwave, melt candy melts; stir until smooth. Twist apart cookies. Dip the end of a lollipop stick into melted coating and place on a cookie half; replace cookie top. Repeat. Place pops on a waxed paper-lined baking sheet; refrigerate for 10 minutes or until set., Reheat candy melts if necessary; dip a cookie pop in coating and allow excess to drip off. Insert stick into a styrofoam block to stand. Repeat., Flatten chocolate marshmallow halves; insert jimmies for whiskers. Attach to cookies with melted chocolate. For eyes, attach a miniature chocolate chip to each chocolate chip using melted white chips; attach to cookies with melted chocolate., Attach remaining miniature chips for noses. For tusks, cut a thin slice from two edges of each stacker marshmallow; attach with melted chocolate. Let stand until set.

Nutrition Facts : Calories 244 calories, Fat 11g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 84mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

BLACK WIDOW COOKIE POPS



Black Widow Cookie Pops image

Here is an easy dessert recipe to spook your Halloween guests - black widow spider cookies made with Betty Crocker® sugar cookie mix and decorated with dark cocoa icing.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 12

1 pouch Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 egg
12 craft sticks (flat wooden sticks with round ends)
1 cup powdered sugar
1/4 cup unsweetened dark baking cocoa
2 tablespoons milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
2 tablespoons black sanding sugar
12 red candy-coated chocolate candies

Steps:

  • In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball and flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
  • Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 4-inch spider-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
  • Bake 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • In small bowl, mix powdered sugar and cocoa. Add milk, corn syrup and vanilla; mix with whisk until smooth. Pipe frosting onto cookies. Sprinkle with sanding sugar. Place 1 candy in center of each cookie.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg

ALIEN COOKIE POPS



Alien Cookie Pops image

All you need is a few drops of neon green food coloring and some candy eyeballs to transform white chocolate-covered sandwich cookies into an eerily fun Halloween treat. These alien cookie pops are great for parties or a fun everyday treat.

Provided by Justin Chapple

Categories     dessert

Time 1h

Yield 14 to 16 servings

Number Of Ingredients 5

14 to 16 double-stuffed chocolate sandwich cookies, such as Oreos
One 12-ounce bag white chocolate chips
1 tablespoon coconut oil
4 to 6 drops neon green food coloring
Small or large candy eyeballs, such as Wilton

Steps:

  • Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
  • Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
  • Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.

WEREWOLF PAWS



Werewolf Paws image

Make and share this Werewolf Paws recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 46m

Yield 6 cookies

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup cocoa powder
1/4 cup milk
1 1/2 teaspoons vanilla extract
30 cashews

Steps:

  • Cookies:.
  • Preheat oven to 350°F.
  • Sift together flour, baking soda and salt in a medium bowl.
  • In small bowl, mix together buttermilk and vanilla.
  • Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary.
  • Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown.
  • Allow cookies to cool completely before icing.
  • Frosting:.
  • In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract.
  • Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie.
  • Press 5 cashews into each cookie to form claws.

Nutrition Facts : Calories 648.5, Fat 27.9, SaturatedFat 15.7, Cholesterol 90.6, Sodium 486.4, Carbohydrate 97.9, Fiber 3.3, Sugar 70.3, Protein 7.4

WEREWOLF PAWS



Werewolf Paws image

You know what comes out when there's a full moon, don't you? Yup: incredibly frightening (read: delicious and chocolaty) "werewolf paws." If you use store-bought frosting and madeleines, you can whip these up in just 30 minutes.

Provided by Martha Stewart

Categories     Cake Recipes

Time 3h10m

Yield Makes 32

Number Of Ingredients 8

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 pound best-quality semi-sweet chocolate, melted and cooled
Vanilla Madeleines
1/3 cup toasted almond slivers (5 per paw)

Steps:

  • Make the frosting: Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners? sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
  • Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie, leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a "furry" texture, then press 5 toasted almond slivers ("claws") into the tip.

SURPRISE COOKIE POPS



Surprise Cookie Pops image

You will only need two ingredients-and some Popsicle sticks-to make this fun dessert. Store-bought dough and candy bars combine for a dozen sweet treats that will have your kids reaching for more.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 3

2 Milky Way candy bars (2.05 ounces each)
12 Popsicle sticks
1 tube (18 ounces) refrigerated chocolate chip cookie dough

Steps:

  • Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each piece around each candy bar piece, forming a ball. , Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.

Nutrition Facts : Calories 418 calories, Fat 19g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 201mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

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