Chocolate Chip Lollipops
Submitted by stretchy
Chocolate chip cookie dough on sticks, flattened into lollipop shapes and decorated before baking. Made with cookie mix for easy prep. Kids love shaping and decorating them. Makes 24 cookie pops in under 20 minutes.
YIELD
2 douzen cookiesPREP
10 minCOOK
9 minREADY
19 minCookies on a stick. That’s the whole pitch, and it works every time with kids.
A package of chocolate chip cookie mix gets shaped into small balls, each one pressed onto a flat ice cream stick and flattened into a lollipop shape.
Before they go in the oven, kids can press sprinkles, candies, or whatever decorations they want right into the dough.
Nine minutes later, you’ve got 24 cookie pops that are equal parts snack, craft project, and party favor.
Kitchen Tips
- Use flat ice cream sticks (popsicle sticks), not round lollipop sticks. The flat surface grips the dough better and won’t spin.
- Press the dough firmly around the stick before flattening. A loose connection means the cookie slides off the stick mid-bite.
- Use shiny baking sheets, not dark ones. Dark pans brown the bottoms too fast on thin cookies like these.
- Let them cool for a full minute on the sheet before moving. Hot cookie pops are soft and will snap right off the stick if you rush.
Ingredients
Directions
Preheat oven to 375℉ (190℃)F.
Combine cookie mix, buttery flavor packet from Mix, egg and water in large bowl. Stir until thoroughly blended. Shape dough into 24 (1") balls. Place balls 3” apart on ungreased baking sheets. Push ice cream stick into center of each ball. Flatten each ball with hand to form round lollipop. Decorate by pressing decorations onto dough.
Bake at 375℉ (190℃)F. for 8 to 9 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Makes 2 dozen cookies.
TIP: For bext results, use shiny baking sheets for baking cookies. Dark baking sheets cause cookie bottoms to become too brown.
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