Monster Cookie Pops

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Monster Cookie Pops
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  1. 1
  2. roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
  3. 14
  4. craft sticks (flat wooden sticks with round ends)
  5. 1
  6. container (12 oz) vanilla whipped ready-to-spread frosting
  7. Purple, green and blue neon liquid food color
  8. 1
  9. tube (4.25 oz) black decorating icing
  10. Assorted candies for decorating, such as candy sprinkles, marshmallows, black licorice, red licorice ropes and gum balls
  1. 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.
  2. 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.
  3. 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.
  1. You can bake cookie pops up to 3 days in advance; store tightly covered at room temperature until ready to decorate.
  2. Store decorated cookie pops tightly covered up to 3 days.
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