Cookie Pops Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
• Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
• Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• On floured surface, roll dough about 1/4 inch thick. Cut dough into 3x1-inch rectangles, using pastry wheel or knife. Insert 1 inch of wooden stick into a 1-inch side of each cookie. On ungreased cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until edges are light borwn. Immediately press red, yellow and green candies into each cookie. Cool 2 minutes; remove from cookie sheets to cooking racks. Cool completely, about 30 minutes.

Steps:

• In large bowl, stir cookie mix, eggs, butter and flour until dough forms. Divide dough into thirds. Tint one-third of dough with red food color, kneading until completely blended. Repeat with another one-third of dough and blue food color. Tint remaining one-third of dough with white food color. Wrap each portion of dough in plastic wrap; refrigerate 2 hours.
• Heat oven to 350°F. Spray 2 cookie sheets with cooking spray. Roll each color of dough into 26 (3/4-inch) balls. Shape each ball into 12-inch rope. Place 1 each of red, blue and white ropes together. Starting at 1 end, coil ropes to make 2 3/4-inch round cookie. Place 3 inches apart on cookie sheets. Insert 1 lollipop stick into bottom of each cookie.
• Bake 8 to 10 minutes or until bottoms are lightly golden. Cool 5 minutes; remove to cooling racks. Cool completely, about 30 minutes.

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).

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.

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.

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

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.

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.