Sugar Cookie-Popcorn Pops

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

Ingredients

1/2
cup butter
1
teaspoon vanilla
1
bag (10.5 oz) miniature marshmallows
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, baked, slightly crumbled
8
cups popped popcorn
20
to 25 paper lollypop sticks
Decorative sugar, chopped nuts, chocolate chips or coconut, if desired

Directions

  1. 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. 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. 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. 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. 5 When balls are firm, cover with plastic wrap and tie with ribbon to give as a gift.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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