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
MINI MUMMY COOKIE POPS
These mini cookie pops are filled with peanut butter--the perfect size for snacking!
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h15m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookie dough as directed on cookie mix pouch. Roll level teaspoons of dough between hands to form balls. Place balls 1 inch apart on ungreased cookie sheets. Press paper lollipop stick into half the cookies. Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheets 5 minutes; cool completely on cooling rack, about 30 minutes.
- Spread 1 teaspoon peanut butter on cookies with lollipop sticks; top with remaining cookies to make sandwiches.
- Melt almond bark as directed on package in 2-cup glass measuring cup or microwavable bowl. Carefully dip each cookie sandwich into melted almond bark to coat completely. Cool completely on waxed paper, about 20 minutes.
- Place remaining melted almond bark in resealable plastic food storage bag. Cut off one small corner. Drizzle melted almond bark over cookie sandwiches to look like mummy bandages. Press 2 candy eyeballs into each of the cookies. Cool completely, about 1 hour.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Cookie Pop, Sodium 370 mg, Sugar 2 g, TransFat 0 g
REINDEER MASK COOKIES
With these playful cookies, everyone can join in the reindeer games.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 9 cookies
Number Of Ingredients 14
Steps:
- For the dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top.
- Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out 8 cookies with a 2 1/2-inch cutter and 4 cookies with a 2 1/4-inch cutter. Make the masks by placing 2 of the larger cookies on the prepared baking sheet next to each other so they are barely touching. Place one of the wooden sticks in the middle of the cookies. Place one of the smaller cookies on top of the stick to secure the pieces together. Repeat with remaining cookies, placing each mask about 2 inches apart on the baking sheet. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, for the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and the vanilla and whip with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water if needed). The white will be your muzzle, so it needs to be very stiff so that it holds a textured shape.
- Fit 3 pastry bags with a small tips - 2 with small round tips and 1 with a small closed star tip. Remove 1 cup of frosting and place in the piping bag with a small closed star tip.
- Put 1/4 cup of the remaining frosting into a small bowl. Add 12 drops of the dark brown food coloring and whisk until combined. This will be used to outline the cheeks and to draw the mouth, so it needs to be thick but not as stiff as the white. (The food coloring should be enough added liquid but add a drop of water if it is still too thick.)
- Add 7 to 9 drops of the light brown food coloring to the frosting still in the mixer. Add a few drops of water. Beat until combined and loose, adding more water if necessary. This will be the flood color for the cheeks, so it needs to be loose but not watery.
- Pipe a line of the dark brown icing around the outer edge of each cheek (the large cookies). This will be the rim that contains the light brown flood so make sure there are no gaps or holes. Repeat with remaining cookies. Once you have finished the edges of all the cookies, check to make sure the first cookie is dry. If not, wait 5 to 10 more minutes until the edges are dry. Then flood each of the cheeks with the light brown frosting. Allow the cookies to dry for 10 to 15 minutes before continuing to decorate (depending on how fast you are, this might be as long as it takes you to flood all the cookies). Once the cheeks are dry, fill the center circle with piped white swirls. Place a red gummy candy halve in the middle of each circle just above the center. Lastly, pipe a mouth onto your mask - starting at the candy nose, pipe a small line down that curves out into hooks in opposite directions. Repeat with remaining noses. Let the cookies dry completely before serving and wearing.
EASIEST CAKE POPS EVER
Iced sugar cookies and cream cheese are mixed together and formed into easy, no-bake cake pops! Kids will love to help with this fun recipe. Perfect for birthdays or holidays.
Provided by NicoleMcmom
Categories Cake Pop Recipes
Time 45m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.5 g, Cholesterol 30.5 mg, Fat 16.2 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 158.6 mg
More about "mask cookie pops recipes"
BEST COOKIE POPS - DELISH.COM
From delish.com
3.7/5 (3)Category Birthday, Baking, Dessert, Snack
COOKIE POPS RECIPE | LAND O’LAKES
From landolakes.com
HOW TO MAKE COOKIE POPS - SKIP TO MY LOU
From skiptomylou.org
CHOCOLATE CHIP COOKIE CAKE POPS - CPA: CERTIFIED …
From certifiedpastryaficionado.com
MUMMY COOKIE POPS - RECIPE GIRL
From recipegirl.com
EASY HALLOWEEN COOKIE POPS • LOVE FROM THE OVEN
From lovefromtheoven.com
4-INGREDIENT LEFTOVER COOKIE POPS - MY CRASH TEST LIFE
From mycrashtestlife.com
3/5 (2)Category DessertCuisine KetoTotal Time 15 mins
SUGAR COOKIE POPS RECIPE | MYRECIPES
From myrecipes.com
35 UNIQUE HALLOWEEN COOKIES THAT ARE SO EASY TO MAKE
From womansday.com
HOW TO MAKE HALLOWEEN MASK COOKIE POPS - SUMMER'S SWEET …
From summerssweetshoppe.com
MASK COOKIE POPS - SOUTHERN RECIPES - FOODDIEZ.COM
From fooddiez.com
MASK CAKE POP TUTORIAL - JAMIE GELLER
From jamiegeller.com
COOKIE DOUGH POPS - SUGAR SPUN RUN
From sugarspunrun.com
MASK COOKIE POPS | RECIPE | COOKIE POPS, COLORFUL …
From pinterest.com
LIP COOKIE POPS - THE SIMPLE, SWEET LIFE
From thesimple-sweetlife.com
MASK COOKIE POPS | RECIPE | COOKIE POPS, CREATIVE DESSERTS, DESSERTS
From pinterest.com
NO-BAKE COOKIE DOUGH POPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY HALLOWEEN COOKIE POPS | WILTON
From blog.wilton.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love