Description
These Halloween Chocolate Cookie Pops are festive, fun-to-make treats perfect for parties or spooky celebrations. Rich chocolate cookies baked on lollipop sticks are topped with colorful vanilla frosting and decorated with gels and candy to delight both kids and adults.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24 lollipop sticks
Decoration
- Prepared vanilla frosting
- Food coloring
- Black and yellow decorating gels
- Optional decorations: Candy corn, candy eyeballs, M&M’s minis, cinnamon hearts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Prepare Dough: In a large bowl, beat softened butter and sugar together until the mixture is creamy and well blended. Then, add in the eggs and vanilla extract, mixing thoroughly to create a smooth batter.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking cocoa, baking powder, baking soda, and salt until evenly combined.
- Combine Ingredients: Gradually beat the dry ingredient mixture into the butter and sugar mixture to form a chocolate cookie dough.
- Shape Cookies: Roll the dough into 1½-inch balls and place them 3 inches apart on greased baking sheets to allow room for spreading during baking.
- Insert Lollipop Sticks: Carefully insert a lollipop stick into each dough ball, ensuring it goes through the center but does not poke out the other side.
- Flatten Cookies: Using a glass dipped in sugar, gently flatten each dough ball to form cookie shapes suitable for holding and decorating as cookie pops.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set. They should be firm but not overbaked to maintain a tender texture.
- Cool Cookies: Remove the cookies from the baking sheets and transfer to wire racks to cool completely before decorating.
- Decorate Cookies: Tint prepared vanilla frosting with desired food coloring. Frost each cooled cookie pop with the tinted frosting, then decorate using black and yellow decorating gels and optional decorations such as candy corn, candy eyeballs, M&M’s minis, or cinnamon hearts for a festive Halloween look.
Notes
- Ensure the eggs are at room temperature for better mixing and texture.
- Use a glass dipped in sugar to prevent sticking when flattening the cookie dough balls.
- Let cookies cool completely before frosting to avoid melting the frosting.
- Store decorated cookie pops in an airtight container at room temperature to maintain freshness for up to 3 days.
Nutrition
- Serving Size: 1 cookie pop
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
