Chocolate Cherry Rose Cookie Pops Recipes

CHOCOLATE COVERED CHERRY POPS

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.

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.

QUICK CHOCOLATE CHIP COOKIE POPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips and pecans. , Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Insert a wooden stick into each cookie if desired. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

CHOCOLATE OAT CHERRY COOKIE POPS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in almonds and cherries until well blended.
• Shape dough into 2-inch balls. On ungreased cookie sheet, place balls 2 inches apart; flatten slightly. Insert craft stick halfway into each ball.
• Bake 13 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In small microwavable bowl, microwave chocolate uncovered on High about 1 minute or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe zigzag design over cookies. Let stand until set.