Cookie Pops Food

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.

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.

CELEBRATION COOKIE BALL POPS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Insert lollipop stick into center of each ball. Dip 24 balls in semi-sweet chocolate; top with half the sprinkles. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining balls, white chocolate and remaining sprinkles.
• Refrigerate 1 hour or until firm.

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.

COLORFUL COOKIE POPS

Steps:

• Heat oven to 375°F. Mix sugar, butter, vanilla and egg in large bowl with spoon until smooth. Stir in flour. Divide dough in half. Stir red food color into one half of dough; stir green food color into other half of dough.
• Shape dough into 1 1/2-inch balls, using some of each color of dough for each ball. Place balls 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each ball. Press bottom of glass onto dough to grease, then dip into sugar; press on balls until 1/4-inch thick. Press candy sprinkles into dough or sprinkle with colored sugars.
• Bake 9 to 11 minutes or until slightly firm and edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

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.

WALRUS COOKIE POPS

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.

HALLOWEEN PARTY COOKIE POPS

Steps:

• Freeze cookie dough 1 hour.
• Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
• In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
• Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
• To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.