Stick to refrigerated cookie dough for cute and easy cookie baking!
Candy Bar Cookie Pops
- Prep Time 45 min
- Total 1 hr 45 min
- Ingredients 4
- Servings 22
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/4 cup all-purpose flour
- 22 flat wooden sticks with round ends
- 22 miniature candy bars (any flavor), unwrapped
Instructions
-
Step1In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
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Step2Heat oven to 350°F. Cut cookie dough into 22 slices. With floured fingers, roll each slice into ball; flatten each slightly in hand. Place wooden stick on dough with end at center; top with candy bar. Wrap dough around stick and candy, covering and sealing completely. On ungreased cookie sheets, place 2 inches apart, overlapping wooden sticks as necessary.
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Step3Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool completely, about 1 hour. (Do not pick up cookie pops using sticks until completely cooled.)
Nutrition
140
Calories
7g
Total Fat
1g
Protein
18g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 140
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2 1/2g
- 11%
- Trans Fat
- 1g
- Cholesterol
- 10mg
- 3%
- Sodium
- 65mg
- 3%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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