Owl Cookie Pops

Treat your guests with these creative owl cookie pops made using Pillsbury® sugar cookies – a perfect dessert for Halloween.

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  • prep time 25 min
  • total time 60 min
  • ingredients 8
  • servings 12
 

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
2
tablespoons all-purpose flour
12
craft sticks (flat wooden sticks with round ends)
24
creme-filled chocolate sandwich cookies
1/2
cup chocolate creamy ready-to-spread frosting (from 1-lb container)
24
green or purple candy-coated chocolate candies
12
small orange jelly beans
1/3
cup sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour. Knead dough with hands until well mixed. With lightly floured hands, shape dough into 12 1 1/2-inch balls.
  • 2 On ungreased cookie sheet, arrange 6 dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball with end pointing toward center of cookie sheet; flatten gently into 2-inch round. Repeat with another cookie sheet and remaining 6 dough balls.
  • 3 Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 Twist chocolate sandwich cookies to remove tops, leaving white frosting centers exposed. Reserve cookie tops for another use.
  • 5 Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe frosting onto baked cookies. Attach sandwich cookies, white frosting side up, to look like owl eyes. Use frosting to attach chocolate candies for eye pupils, jelly beans for noses and almonds for feathers above eyes.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour. Knead dough with hands until well mixed. With lightly floured hands, shape dough into 12 1 1/2-inch balls.
  • 2 On ungreased cookie sheet, arrange 6 dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball with end pointing toward center of cookie sheet; flatten gently into 2-inch round. Repeat with another cookie sheet and remaining 6 dough balls.
  • 3 Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 Twist chocolate sandwich cookies to remove tops, leaving white frosting centers exposed. Reserve cookie tops for another use.
  • 5 Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe frosting onto baked cookies. Attach sandwich cookies, white frosting side up, to look like owl eyes. Use frosting to attach chocolate candies for eye pupils, jelly beans for noses and almonds for feathers above eyes.

EXPERT TIPS

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Expert Tips

Let kids make these fun cookie pops unique with different candies and embellishments.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
4g,
4%
),
Sodium
321mg
321%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.