SILLY MONSTER COOKIE POPS
Decorate Betty Crocker™ sugar cookie pops with Betty Crocker™ decorating icing to make these cute monster cookie pops come to life.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Flatten slightly. Insert craft stick halfway into each dough ball.
- Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
- Attach star tip to each tube of icing; frost cookies. Attach candy corn and candy eyes as desired. Attach plain tip to each tube of icing; pipe mouths and teeth on cookies as desired.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 28 g, TransFat 0 g
COOKIE DOUGH POPS
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.
MONSTER CAKE POPS
Try this fun Halloween version of the traditional cake pop recipe - bites of Betty Crocker™ Super Moist™ vanilla cake mix and Rich & Creamy frosting are skewered on sticks and decorated with candies to look like monsters from space!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 72
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; refrigerate.
- In microwavable bowl, microwave blue candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted blue candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted blue candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach 2 candy straw pieces to top of pop for antennae, holding in place until set. Let stand until set.
- Spoon melted purple candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze bag to pipe mouth and teeth onto cake pops. Use remaining melted candy to attach candy eyes to antennae.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg
MONSTER COOKIE POPS
Dress up chewy fig-filled cookies for Halloween and turn them into Monster Cookie Pops! Decorate the cookies with mini marshmallows, fruit snacks, decorating gels, candies and more! These Monster Cookie Pops are easy but look impressive.
Provided by My Food and Family
Categories Halloween Recipes
Time 20m
Yield Makes 6 servings, 1 pop each.
Number Of Ingredients 5
Steps:
- Insert 1 pop stick into each cookie.
- Decorate cookies with remaining ingredients to resemble monster faces. Let stand until set.
- Insert pops into a floral foam block placed inside a Halloween container and use as a centerpiece, if desired.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 15 g, Protein 0.6611 g
MONSTER COOKIE POPS (BIG COOKIES ON A STICK!)
Adapted from ShopRite.com, these would be great for bake sales or kids' parties. (See notes at the bottom of directions to use refrigerated cookie dough for an easier/quicker recipe!)
Provided by Karen..
Categories Drop Cookies
Time 40m
Yield 24 cookie pops
Number Of Ingredients 14
Steps:
- PREHEAT oven to 325°F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels, oats and raisins. Drop dough by level 1/4 -cup measure 3 inches apart onto ungreased baking sheets. Shape into round mounds. Insert wooden stick into side of each mound.
- BAKE for 14 to 18 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
- DECORATE pops as desired.
- NOTE: 2 2/3 cups Semi-Sweet Chocolate-Covered Raisins may be substituted for the Semi-Sweet Morsels and raisins.
- * For those on the go, 2 pkg. (18 oz. each), Refrigerated Chocolate Chip Cookie Dough can be substituted for the first nine ingredients, adding 1 cup quick or old-fashioned oats and 1/2 cup raisins to the dough. Bake as stated above for 16 to 20 minutes or until golden brown. Makes 18 cookies.
Nutrition Facts : Calories 346.7, Fat 15.9, SaturatedFat 8.1, Cholesterol 38, Sodium 201.3, Carbohydrate 50.6, Fiber 1.9, Sugar 36.2, Protein 3.4
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SOFT-BAKED MONSTER COOKIES - SALLY'S BAKING ADDICTION
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4.8/5 (32)Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
- Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
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5/5 (39)Calories 272 per servingCategory Dessert
- Position rack in center of oven and preheat to 350°F. Generously butter a 18x13x1-inch rimmed half sheet pan. Set aside.
- In a very large bowl (using a spoon or an electric mixer), mix together the eggs and sugars until well-combined. Beat in the salt, vanilla, peanut butter, and butter until smooth. Stir in the baking soda (make sure there aren't any lumps) and the oats, then add the M&Ms, chocolate chips, and peanut butter chips and mix until just combined.
- Spread the batter into the prepared baking pan, smoothing the top into an even layer and pressing down firmly. Bake for 16 to 22 minutes or until edges are very light golden brown and center is set. Allow to cool in the baking pan before slicing and serving.
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