Tombstone Cookie Pops

Tombstone Cookie Pops

Bake Betty Crocker® chocolate chip cookies in tombstone-shape and decorate them with Betty Crocker® Rich & Creamy frosting and decorating icing for an easy Halloween dessert treat.

Prep Time

35

Minutes

Total Time

2:00

Hrs:Mins

Makes

18

servings

1
pouch Betty Crocker® chocolate chip cookie mix
2
tablespoons Gold Medal® all-purpose flour
1/2
cup butter, softened
1
egg
18
craft sticks (flat wooden sticks with round ends)
3/4
cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
1
tube (4.25 oz) Betty Crocker® green decorating icing
1
tube (4.25 oz) Betty Crocker® white decorating icing
  1. 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.
  2. Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch tombstone-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
  3. Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  4. Spread chocolate frosting on cookies. Attach plain tip to tube of green icing; pipe grass along bottom edge of tombstones. Remove plain tip from green icing; attach to tube of white icing. Pipe RIP in center of each tombstone.
Makes 18 servings (1 cookie pop)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • Total Fat 12g
      • (Saturated Fat 5g,),
    • Sodium 200mg;
    • Total Carbohydrate 33g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 1/2 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.