Sugar Cookie-Popcorn Pops

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

Arlene Cummings

August 9, 2011

1/2

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

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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.

Approximately 1 1/2 bags of microwave popcorn will give you 8 cups of popped corn.
Marshmallow mixture can be melted in the microwave in 1-minute intervals, stirring in between to prevent overcooking.
Nuts, coconut, dried fruit and other treats can be folded into the mixture after you add the marshmallow to the cookie-popcorn mix.
Four or five popcorn pops can be placed in a coffee mug to give as a gift.