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Monster Cookie Pops

Pillsbury Kitchens
Updated May 25, 2013
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Treat friends and family with these creative monster cookie pops made using Pillsbury™ refrigerated peanut butter cookies--a perfect dessert for Halloween.

Monster Cookie Pops

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Ingredients 6
  • Servings 14
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Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
  • 14 craft sticks (flat wooden sticks with round ends)
  • 1 container (12 oz) vanilla whipped ready-to-spread frosting
  • Purple, green and blue neon liquid food color
  • 1 tube (4.25 oz) black decorating icing
  • Assorted candies for decorating, such as candy sprinkles, marshmallows, black licorice, red licorice ropes and gum balls

Instructions

  • Step 
    1
    Heat oven to 350°F. Cut cookie dough into 14 slices, 1/2 inch thick. Roll each slice into a ball. On ungreased cookie sheet, arrange 7 cookie dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball, with end pointing toward center of cookie sheet. Repeat with another cookie sheet and remaining 7 cookie dough balls.
  • Step 
    2
    Bake 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Step 
    3
    Meanwhile, divide frosting among 4 bowls. Leave 1 bowl of frosting white; color remaining bowls with purple, green and blue food colors. Frost cookie pops; decorate with icing and candies as desired to form monster faces.

Nutrition

270 Calories
12g Total Fat
2g Protein
40g Total Carbohydrate
0g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    You can bake cookie pops up to 3 days in advance; store tightly covered at room temperature until ready to decorate.
  • tip 2
    Store decorated cookie pops tightly covered up to 3 days.
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