Menu

Tombstone Cookie Pops

  • Save Recipe
Tombstone Cookie Pops
  • Prep 35 min
  • Total 2 hr 0 min
  • Servings 18
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
Updated Oct 21, 2013

Ingredients

Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

250 Calories, 12g Total Fat, 1g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
200mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved