Chocolate Chip Lollipops
Yield
2 douzen cookiesPrep
10 minCook
9 minReady
19 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cookies
duncan hines chocolate chip cookie mix |
* |
| 1 |
eggs
|
*
|
|
| 2 | teaspoons |
water
|
|
| Ice cream sticks | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cookies
duncan hines chocolate chip cookie mix |
* |
| 1 |
eggs
|
*
|
|
| 1E+1 | ml |
water
|
|
| Ice cream sticks | |||
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.
