Chocolate Chip Cookie Pops Recipe

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Set out a basket of these pleasing "lollipops" at your next bazaar or family event and watch them disappear! You can easily create characters by icing the cookies with store-bought frosting like the CT home economists did here or serve them plain just as Jan Cassidy of El Reno, Oklahoma often does. "Our children love eating cookies either way," Jan details. "What I enjoy is the fact that serving the sweets on sticks like this keeps messy hands to a minimum."—Jan Cassidy, El Reno, Oklahoma

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Chocolate Chip Cookie Pops Recipe

Prep: 25 min. Bake: 15 min./batch + cooling

Yield: 30 Servings

25 15 40

Ingredients

1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
30 wooden Popsicle or craft sticks
30 wooden Popsicle or craft sticks
1 can (16 ounces) vanilla frosting
Food coloring
M&M's or other candies in assorted colors

Directions

In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips.
Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely.
Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting). Yield: 2-1/2 dozen.

Originally published as Chocolate Chip Cookie Pops in Country Woman September/October 1996, p31

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Chocolate Chip Cookie Pops

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(1-1) of 1 reviews

Reviewed on Dec. 05, 2009 by heatherlawrence

These are delicious, easy and fun to make.

We've made them for birthday parties and decorated them differently, but they are a hit every time. (*We varied the decoration for a birthday part and frosted the back side of the cookie. The flat side made for an easier frosting surface.)