BIRTHDAY PARTY COOKIE POPS
Enjoy birthday party with these wonderful cookie pops made using Betty Crocker® cookie mix and icing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch party hat-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 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 sheets to cooling racks. Cool completely. Decorate cookies with icing and candy sprinkles. Let stand until set.
Nutrition Facts : Calories 240, Carbohydrate 43 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg
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
CUPCAKE CAKE POPS
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 50
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
- Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
- Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
- Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
- Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.
MICKEY OREO COOKIE POPS RECIPE
Calling all Disney lovers! These adorable Mickey Mouse Cookie Pops are perfect for birthday parties, gearing up for your Disney vacation, or just to spread a little Disney magic.
Provided by Elyse Ellis
Categories Dessert
Time 45m
Number Of Ingredients 4
Steps:
- Arrange the oreos in a "Mickey Mouse" shape on a wax-lined baking sheet, with one regular oreo as the face and each half of a mini oreo as the "ears"
- Melt chocolate according to package directions.
- Dip each cake pop stick into the chocolate, and then through the center of the oreo. Dip each half of the mini oreo in the chocolate and secure it in between the sides of the regular oreo.
- Place back on the baking sheet and let the chocolate harden in the freezer for about 10 minutes.
- Remove from the freezer, and using a spoon, coat each Mickey Mouse oreo completely in chocolate.
- Place back on the backing sheet (or in a cake pop holder) and let the chocolate harden. (You can also place them back in the freezer for a quicker set up).
Nutrition Facts : Calories 228 kcal, Carbohydrate 31 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Sodium 114 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 6 g, ServingSize 1 serving
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BIRTHDAY COOKIE CAKE POPS - JUST A TASTE
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- In the bowl of a food processor, pulse the cookies until they are roughly crumbled. Add the cream cheese and continue pulsing until there are no large pieces of cookie remaining and the mixture is well combined.
- Using your hands, roll portions of the cookie mixture into 1-inch balls then flatten them slightly so they are puck-shaped. Insert a lollipop stick into each cookie pop then place them on a parchment paper-lined baking sheet. Freeze the pops for 30 minutes.
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