INGREDIENTS
22
flat wooden sticks with round ends
22
miniature any flavor candy bars, unwrapped
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
DIRECTIONS
1
Heat oven to 350°F. Cut cookie dough into 22 slices. With floured fingers, roll each slice into ball; flatten each slightly in hand. Place wooden stick on dough with end at center; top with candy bar. Wrap dough around stick and candy, covering and sealing completely. On ungreased cookie sheets, place 2 inches apart, overlapping wooden sticks as necessary.
2
Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool completely, about 1 hour. (Do not pick up cookie pops using sticks until completely cooled.)
High Altitude (3500-6500 ft)
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