Cookie Pops for Santa
Prep Time:
20 Minutes
Total Time:
40 Minutes
Servings: 24 Cookie pops
Kids will love making these fun, sweet and crunchy Christmas cookie pops using a quick and easy Betty Crocker™ Milk Chocolate Chunk Cookie Mix. Don’t forget to save one to leave by the chimney on Christmas Eve – Santa needs a sweet treat, too!
All You Need Is ...
- 1 box Betty Crocker™ Milk Chocolate Chunk Cookie Mix
- 1 extra large egg
- 1/3 cup (80g) butter, softened
For the decoration
- 1 tub Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting
- 1 1/2 tablespoons Christmas sprinkles (see Tips)
Betty's Easy Steps
- Preheat the oven to 190°C (170°C fan forced). Line 2 large baking trays with baking paper.
- Make up the cookie mix as directed on the box with the egg and butter. Divide and gently roll the dough into 24 even-sized balls. Place, well-spaced apart, on the baking trays and press each ball down gently to form a 4.5cm disc.
- Gently insert a wooden lolly stick into each disc. Bake for 10-12 minutes until the cookies are light golden. Leave on the baking trays for 10 minutes (see Tips), then transfer to a wire rack and leave to cool completely (about 20 minutes).
- To decorate, spread the frosting over the cookie pops and scatter over the Christmas sprinkles.
Betty's Tips
- Don’t try and lift the warm cookies with the lolly sticks by hand or the cookies may crack. Use a flat spatula or wide palette knife to transfer them to the wire rack. The cookies will become firm and crisp as they cool.
- The frosted cookie pops are best eaten within 1-2 days. Keep in an airtight container in a cool place.
- Use any Christmas sprinkles of your choice – a mix of red, green and white sugar sprinkles or a festive sparkly combo will work well.
