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Easy Halloween Cookie Pops
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Easy Halloween Cookie Pops

Enjoy something delicious and satisfying with this easy-to-make recipe.

Course: Baked Goods

Ingredients

Ghost Pops
  • 12 cookies Nutter Butter brand
  • 12 ounces white candy coating
  • 24 Candy eyes
Monster Pops
  • 12 Sandwich Cookies rectangle shaped
  • 12 ounces candy coating mix bright green and white candy coating if you cannot find light greeh, light green color
  • 6 Tootsie Roll chocolate candies Midgee size, Tootsie Roll® brand
  • 24 Candy eyes
  • 24 marshmallow bits Kraft Jet-Puffed brand
  • candy writer black color
Jack O Lantern Pops
  • 12 Sandwich Cookies round shape
  • 12 ounces candy coating orange color
  • 3 Tootsie Roll chocolate candies Midgee size, Tootsie Roll® brand
  • 1/2 cup mini chocolate chips
  • in black licorice cut into 1.5” segments, about 18” length, lace type
  • candy writer black color
  • cup Sprinkles about 1/4, multi-colored

Instructions

Ghost Pops
    Cup of Yum
  1. Prepare white candy coating according to package direction. Carefully twist apart Nutter Butter cookies and lay out on baking sheet lined with waxed paper. Using a lollipop stick or straw, make an indentation into the filling of each cookie. Dip the end of a lollipop stick or straw into the candy coating, covering about 1” of the stick in the candy coating, and then gently press it into the indentation in the filling of a cookie. Place 1 to 2 teaspoons of additional candy coating onto the top of the stick where it is pressed into the filling. Place the top of the cookie back onto the cookie. Repeat with remaining cookies, then carefully place into the refrigerator to chill for at least 15 minutes.
  2. If needed, reheat candy coating according to package directions. Working one cookie at a time, remove cookie from refrigerator and holding the stick, dip the cookie into candy coating, completely covering cookie by dipping and spooning candy coating over cookie. Let excess candy coating drip off of cookie and back into container. Place cookie onto a baking sheet lined with wax paper. Immediately place two candy eyes onto candy coating covered cookie. Allow to dry for at least one hour.
Monster Pops
  1. Prepare light green candy coating according to package directions. Carefully twist apart sandwich cookies and lay out on baking sheet lined with waxed paper. The short sides of the cookies should be used as the top and bottom. Using a lollipop stick or straw, make an indentation into the filling of each cookie. Dip the end of a lollipop stick or straw into the candy coating, covering about 1” of the stick in the candy coating, and then gently press it into the indentation in the filling of a cookie. Place 1 to 2 teaspoons of additional candy coating onto the top of the stick where it is pressed into the filling. Place the top of the cookie back onto the cookie. Repeat with remaining cookies, then carefully place into the refrigerator to chill for at least 15 minutes.
  2. Unrwap Tootsie Roll® Chocolate Midgee candies. Using a small roller, roll out candies to roughly 1/4 inch thick to create the monster hair. Using either a small knife or cookie cutter, cut candy into rectangle shape the same width as the short side of the sandwich cookies. Cut out triangle shapes to create a jagged edge. Repeat process to create 12 pieces of candy hair for cookies.
  3. If needed, reheat candy coating according to package directions. Working one cookie at a time, remove cookie from refrigerator and holding the stick, dip the cookie into candy coating, completely covering cookie by dipping and spooning candy coating over cookie. Let excess candy coating drip off of cookie and back into container. Place cookie onto a baking sheet lined with wax paper. Immediately place two candy eyes and chocolate candy hair onto candy coating covered cookie. Allow to dry for at least one hour.
  4. Prepare black candy writer pen according to package directions. Squeeze a small jagged line of black candy coating onto cookie to create monster mouth. Squeeze a dollop of chocolate candy coating onto one side of the cookie pop approximately half way down the cookie, and immediately place a Jet-Puffed Mallow Bit onto the black candy coating. Hold Mallow Bit in place until candy coating starts to set. Repeat on other side of cookie, then place cookie onto baking sheet lined with wax paper. Repeat with remaining cookies. Allow to dry for at least two hours.
Jack O Lantern Pops
  1. Prepare orange candy coating according to package directions. Carefully twist apart sandwich cookies and lay out on baking sheet lined with waxed paper. Using a lollipop stick or straw, make an indentation into the filling of each cookie. Dip the end of a lollipop stick or straw into the candy coating, covering about 1” of the stick in the candy coating, and then gently press it into the indentation in the filling of a cookie. Place 1 to 2 teaspoons of additional candy coating onto the top of the stick where it is pressed into the filling. Place the top of the cookie back onto the cookie. Repeat with remaining cookies, then carefully place into the refrigerator to chill for at least 15 minutes.
  2. Unrwap Tootsie Roll® Chocolate Midgee candies. Using a small roller, roll out candies to roughly 1/4 inch thick. Using either a small knife or cookie cutter, cut candy into 24 small triangle shapes to create jack o’ lantern eyes.
  3. If needed, reheat candy coating according to package directions. Working one cookie at a time, remove cookie from refrigerator and holding the stick, dip the cookie into candy coating, completely covering cookie by dipping and spooning candy coating over cookie. Let excess candy coating drip off of cookie and back into container. Place cookie onto a baking sheet lined with wax paper. Immediately place two chocolate triangle eyes onto cookie and place mini chocolate chips onto cookie to create a nose and mouth. Repeat with remaining cookies and allow to dry for at least one hour.
  4. Prepare black candy writer pen according to package directions. Squeeze a dollop of black candy coating, approximately the size of a penny, onto the top of a cookie pop. Sprinkle rainbow colored sprinkles over candy coating. Squeeze two additional small dollops of black candy coating onto both sides of the rainbow sprinkles. Place a piece of black licorice onto the top of the cookie, with ends in dollops of black candy coating, to create a handle. Hold in place until candy coating starts to set and can hold licorice on it’s own. Place on a baking sheet covered in wax paper to dry for at least two hours. Repeat with remaining cookies.