Black Cat Cookie Pops

  • Prep 40 min
  • Total 2 hr 20 min
  • Servings 18

Ingredients

  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup unsweetened Dutch processed baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 18 paper lollipop sticks
  • 1 pouch (7 oz) Betty Crocker™ Chocolate Cookie Icing
  • 9 chocolate-covered peppermint patties, unwrapped, cut into quarters
  • 36 pieces candy corn
  • 18 brown candy-coated chocolate candies
  • Black string licorice, cut into 1-inch pieces

Steps

  • 1
    In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cocoa, baking powder and salt until blended. On lightly floured surface, shape dough into 6x21/2-inch roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
  • 2
    Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap dough; cut into 1/4-inch slices. On cookie sheet, place cookies about 1 inch apart. Carefully insert lollipop stick into bottom of each cookie.
  • 3
    Bake 12 to 15 minutes or until set. Cool 10 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • 4
    Using chocolate topping, attach peppermint patty pieces for ears, candy corn for eyes, chocolate candies for nose and licorice pieces for whiskers on each cookie.

Nutrition Facts

Serving Size: 1 Cookie Pop
Calories
338
Total Fat
14g
0%
Saturated Fat
8g
0%
Sodium
222mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
1 1/2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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