#cookiepops

These adorable Mini Easter Cookie Pops are a delightful treat for the holiday season. They combine the fun of cookies with the convenience of popsicles, making them perfect for sharing and gifting.

Ingredients: 1 package refrigerated sugar cookie dough. 1 cup pastel colored candy melts. Assorted Easter-themed sprinkles. Mini wooden popsicle sticks.

Instructions: Preheat your oven to the temperature indicated on the cookie dough package. While the oven is heating, take small portions of the cookie dough and roll them into mini cookie balls. Place the mini cookie balls on a baking sheet lined with parchment paper. Insert mini wooden popsicle sticks into the center of each cookie ball. Bake the cookie pops according to the package instructions or until they turn golden brown. Once baked, let the cookie pops cool completely on a wire rack. Melt the pastel colored candy melts in a microwave-safe bowl, following the instructions on the packaging. Dip each cooled cookie pop into the melted candy melts, allowing any excess to drip off. Before the candy coating sets, decorate the cookie pops with Easter-themed sprinkles. Place the decorated cookie pops back onto the parchment paper to allow the candy coating to harden. Once the candy coating is fully set, your Easy Mini Easter Cookie Pops are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

Make these delectable cake pop cookies for a sweet and colorful treat ideal for parties and gatherings.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup milk. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup colorful sprinkles. 1/2 cup white chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the milk and vanilla extract to the mixture and mix well. Gradually add the flour, baking powder, and salt, and mix until a dough forms. Gently fold in the colorful sprinkles and white chocolate chips into the dough. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet. Bake in the preheated oven for about 10-12 minutes or until the cookies are lightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, you can start making the cake pops. Crumble the baked cookies into fine crumbs using your hands or a food processor. Add a bit of frosting to the cookie crumbs and mix until the mixture holds together. Take small portions of the mixture and roll them into cake pop-sized balls. Insert a cake pop stick into each ball. Melt some additional white chocolate chips and dip each cake pop into the melted chocolate, then decorate with more sprinkles. Stick the cake pops into a foam block or cake pop stand to let the chocolate coating set. Your delicious cake pop cookies are now ready to be enjoyed!

Prep Time: 25 minutes

Cook Time: 12 minutes

These Vegan Valentine's Cookie Pops are a delightful treat to celebrate love and compassion. With a buttery vanilla-infused cookie base dipped in rich vegan chocolate and adorned with colorful sprinkles, they are perfect for sharing with your loved ones on Valentine's Day.

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup plant-based milk such as almond or soy. Vegan chocolate chips or melted vegan chocolate, for coating. Vegan sprinkles or decorations, as desired.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the vegan butter and granulated sugar until light and fluffy. Add in the maple syrup, vanilla extract, and salt. Mix until well combined. Gradually add in the flour, mixing until a dough forms. If the dough is too dry, add in the plant-based milk, one tablespoon at a time, until the dough comes together. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out heart shapes. Place the heart-shaped cookies on a baking sheet lined with parchment paper and insert a lollipop stick into the bottom of each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Once baked, let the cookies cool completely on a wire rack. Melt the vegan chocolate chips or vegan chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip each cookie pop into the melted chocolate, coating it completely. Allow any excess chocolate to drip off. Immediately decorate the coated cookies with vegan sprinkles or decorations before the chocolate sets. Place the decorated cookie pops back onto the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens. Once the chocolate has set, your Vegan Valentine's Cookie Pops are ready to serve!

Prep Time: 20 minutes

Cook Time: 12 minutes

These adorable rainbow cookie pops are a burst of color and flavor! With a buttery cookie interior, a creamy white chocolate coating, and a sprinkle of rainbow sprinkles, they're perfect for parties or a cheerful treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 egg. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Food coloring red, orange, yellow, green, blue, purple. Lollipop sticks. White chocolate, melted for dipping. Rainbow sprinkles.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix in the egg and vanilla extract until everything is well mixed. Mix in the flour and salt little by little until a dough forms. Split the dough into six equal pieces. Add a different color of food coloring to each piece and knead them together until the color is spread out evenly. Roll out a small amount of each color of dough into a ball. Put the balls in a rainbow pattern. Put a lollipop stick into each rainbow dough arrangement and press it down gently to make sure it stays in place. Put the rainbow cookie pops on a baking sheet that has been lined with parchment paper. Chill them in the fridge for twenty to thirty minutes. Set the oven to 350F 175C and heat it up. The cookie pops should be in a hot oven for 10 to 12 minutes, or until the edges are just beginning to turn golden. Put them on a wire rack to cool down after taking them out of the oven. Let the extra chocolate drip off of each rainbow cookie pop as you dip it in melted white chocolate. Before the chocolate sets, sprinkle rainbow sprinkles on top of it. After you dip the cookie pops in chocolate, put them back on the parchment paper and wait for the chocolate to set. Your rainbow cookie pops are ready to eat once the chocolate has set.

Prep Time: 30 minutes

Cook Time: 12 minutes

Chocolate Chip Cookie Pops are a fun twist on the traditional chocolate chip cookie. The soft and chewy cookie dough is studded with chocolate chips and baked to perfection, with a popsicle stick thrown in for good measure. They're ideal for parties, get-togethers, or simply as a tasty treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 20 wooden popsicle sticks.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Make a ball out of about two tablespoons of dough. Put a popsicle stick made of wood in the middle of the dough ball. Take out the baking sheet and place the cookie pops on it, leaving enough space between them. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookie pops out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Once the cookie pops are cool, you can drizzle melted chocolate over them if you want to make them look even better. Serve your tasty Chocolate Chip Cookie Pops and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

These Chocolate Mummy Cookie Pops are a delightful Halloween treat that's easy to make and fun to eat. The combination of chocolate chip cookie dough, white chocolate, and candy eyes creates adorable mummy pops that are perfect for parties or spooky gatherings.

Ingredients: 1 package 16.5 ounces refrigerated chocolate chip cookie dough. 12 lollipop sticks. 1 cup white chocolate chips. 2 teaspoons vegetable oil. 24 candy eyes.

Instructions: Preheat the oven to the temperature recommended on the cookie dough package. Line a baking sheet with parchment paper. Divide the cookie dough into 12 equal portions and roll each portion into a ball. Insert a lollipop stick into the center of each cookie dough ball. Place the cookie dough balls on the prepared baking sheet, spacing them apart. Bake the cookie pops according to the package instructions, until they are golden brown and cooked through. Remove the cookie pops from the oven and let them cool completely on a wire rack. In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 20-second intervals, stirring until smooth. Dip each cooled cookie pop into the melted white chocolate, allowing the excess to drip off. Place two candy eyes on each chocolate-coated cookie pop to create the mummy's eyes. Lay the dipped cookie pops back on the parchment paper. Drizzle additional melted white chocolate over the cookie pops in a zigzag pattern to resemble mummy bandages. Allow the white chocolate to set. Once the chocolate has hardened, your Chocolate Mummy Cookie Pops are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Chocolate Mummy Cookie Pops are a delightful Halloween treat that's easy to make and fun to eat. The combination of chocolate chip cookie dough, white chocolate, and candy eyes creates adorable mummy pops that are perfect for parties or spooky gatherings.

Ingredients: 1 package 16.5 ounces refrigerated chocolate chip cookie dough. 12 lollipop sticks. 1 cup white chocolate chips. 2 teaspoons vegetable oil. 24 candy eyes.

Instructions: Preheat the oven to the temperature recommended on the cookie dough package. Line a baking sheet with parchment paper. Divide the cookie dough into 12 equal portions and roll each portion into a ball. Insert a lollipop stick into the center of each cookie dough ball. Place the cookie dough balls on the prepared baking sheet, spacing them apart. Bake the cookie pops according to the package instructions, until they are golden brown and cooked through. Remove the cookie pops from the oven and let them cool completely on a wire rack. In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 20-second intervals, stirring until smooth. Dip each cooled cookie pop into the melted white chocolate, allowing the excess to drip off. Place two candy eyes on each chocolate-coated cookie pop to create the mummy's eyes. Lay the dipped cookie pops back on the parchment paper. Drizzle additional melted white chocolate over the cookie pops in a zigzag pattern to resemble mummy bandages. Allow the white chocolate to set. Once the chocolate has hardened, your Chocolate Mummy Cookie Pops are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes