Sugar Cookie-Popcorn Pops

Sweet and salty Sugar Cookie-Popcorn Pops make a perfect party favor or gift from your kitchen.

  • prep time 25 min
  • total time 45 min
  • ingredients 7
  • servings 20


cup butter
teaspoon vanilla
bag (10.5 oz) miniature marshmallows
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, baked, slightly crumbled
cups popped popcorn
to 25 paper lollypop sticks
Decorative sugar, chopped nuts, chocolate chips or coconut, if desired
  • 1 In 3-quart saucepan, melt butter over low heat. Add vanilla and marshmallows; cook, stirring constantly, until marshmallows are completely melted. Remove from heat.
  • 2 In large bowl, place crumbled baked cookies and popcorn. Add marshmallow mixture; mix lightly until everything is evenly coated. Cool 1 or 2 minutes.
  • 3 Line cookie sheet with waxed paper. Spray hands with cooking spray to prevent sticking. Shape mixture into 20 to 25 (2- to 3-inch) balls; place on cookie sheet. Sprinkle balls lightly with decorative sugar.
  • 4 Insert lollipop stick halfway through each ball, squeezing ball with hands so it forms to stick; return to cookie sheet. Let stand until mixture is firm, about 20 minutes.
  • 5 When balls are firm, cover with plastic wrap and tie with ribbon to give as a gift.
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