Description
Halloween Chocolate Cookie Pops are festive chocolate cookies on sticks, perfect for spooky celebrations. These soft, cocoa-rich cookies are decorated with colorful vanilla frosting, black and yellow gels, and fun candy toppings like candy corn and candy eyeballs, making them ideal treats for Halloween parties or trick-or-treaters.
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
Assembly
- 24 lollipop sticks
- Prepared vanilla frosting
- Food coloring
- Black and yellow decorating gels
- Optional decorations: Candy corn, candy eyeballs, M&M’s minis, and cinnamon hearts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie pops.
- Mix Butter and Sugar: In a large bowl, beat the softened butter and sugar together until well blended and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking cocoa, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Incorporate Dry Ingredients: Gradually beat the dry ingredient mixture into the sugar and butter mixture until fully combined into a soft dough.
- Shape Dough Balls: Shape the dough into 1 1/2-inch balls, spacing them 3 inches apart on greased baking sheets to allow room for spreading.
- Insert Lollipop Sticks: Gently insert one lollipop stick into each dough ball, taking care not to push too far through the dough.
- Flatten Cookies: Flatten each cookie slightly by pressing with a glass dipped in sugar, lending the cookie an even surface for decoration.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until cookies are set but not overly hard; they should be soft and chewy.
- Cool Cookies: Remove cookies from the baking sheets and transfer them to wire racks to cool completely before decorating.
- Prepare Frosting: Tint prepared vanilla frosting with desired food coloring to create festive Halloween colors.
- Frost and Decorate: Spread or pipe the colored frosting onto each cooled cookie pop, then decorate with black and yellow gels and optional candies such as candy corn, candy eyeballs, mini M&Ms, and cinnamon hearts as desired for a spooky finish.
Notes
- Use room temperature eggs to ensure better incorporation into the dough and smoother texture.
- Dipping the glass in sugar before flattening the cookies helps prevent sticking and adds a slight sugary crunch.
- Ensure cookies are completely cool before frosting to avoid melting the frosting.
- Customize frosting colors and decorations to your Halloween theme or party colors.
- Store cookie pops in an airtight container at room temperature for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie pop
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
