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Cookie Lollipops Recipe

Photo by: Taste of Home

A dip and a drizzle turn crunchy cream-filled cookies into a deliciously different treat! Kids love these lollipops because they taste as good as they look. Jessie Wiggers, Halstead, Kansas

This recipe is:

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32 Servings
Prep: 25 min. + freezing

Ingredients

1 package (12 ounces) vanilla chips
2 tablespoons shortening, divided
1 package (16 ounces) double-stuffed Oreo cookies
32 wooden Popsicle or craft sticks
1 cup (6 ounces) semisweet chocolate chips
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Directions

In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half.
Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat vanilla chip mixture again if necessary; dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set.
Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container. Yield: 32 servings.

Nutrition Facts: 1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 2 mg cholesterol, 80 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.

Cookie Lollipops published in Quick Cooking January/February 1999, p41

Use Chocolate as Chips

“After Easter, I put leftover solid or hollow chocolate bunnies or eggs in a plastic bag and pound them into small pieces,” relates Geraldine B. of Kersey, Pennsylvania. “I use them in place of chocolate chips in recipes.”