Best Halloween Chocolate Cookie Pops Recipes

HALLOWEEN PARTY COOKIE POPS

Steps:

• Freeze cookie dough 1 hour.
• Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
• In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
• Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
• To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.

ALIEN COOKIE POPS

Steps:

• Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
• Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
• Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.

PUMPKIN COOKIE POPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture and mix well (dough will be soft). , Drop dough by 2 tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem. , Bake at 350° until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool. , For icing, in a large bowl, combine confectioners' sugar, meringue power and water until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir orange food coloring into remaining icing. Spread or pipe over cookies. Let stand for 30 minutes or until icing is set and dry. , Tint reserved icing with green food coloring; use colored icing to pipe leaves and vines.

WEREWOLF COOKIE POPS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until dough forms. Onto ungreased cookie sheet, drop dough by heaping tablespoonfuls 2 inches apart. Insert craft stick halfway into center of each ball.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Spoon frosting into decorating bag fitted with #352 tip. Starting at outer edge of each cookie and layering into center, pipe frosting to look like fur. Place 2 jelly beans near top edge of each cookie for ears; place 1 jelly bean in center for nose. Place 2 chocolate candies under ears for eyes.