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Sugar Cookie-Popcorn Pops

Sugar Cookie-Popcorn Pops
  • Prep 25 min
  • Total 45 min
  • Ingredients 7
  • Servings 20
Sweet and salty Sugar Cookie-Popcorn Pops make a perfect party favor or gift from your kitchen.
By Arlene Cummings
Updated April 22, 2021


  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 bag (10.5 oz) miniature marshmallows
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough, baked, slightly crumbled
  • 8 cups popped popcorn
  • 20 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.

  • 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.

No nutrition information available for this recipe
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