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Mini Mummy Cookie Pops

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Mini Mummy Cookie Pops
  • Prep 40 min
  • Total 2 hr 15 min
  • Servings 48
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These mini cookie pops are filled with peanut butter--the perfect size for snacking!
Jun 23, 2017

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • Butter and egg called for on cookie mix pouch
  • 1 cup creamy peanut butter
  • 1 package (20 oz/568 g) vanilla-flavoured candy coating (almond bark)
  • 72 candy eyeballs
  • 48 (4- to 6-inch long) paper lollipop sticks

Steps

  • 1
    Heat oven to 350°F. Make cookie dough as directed on cookie mix pouch. Roll level teaspoons of dough between hands to form balls. Place balls 1 inch apart on ungreased cookie sheets. Press paper lollipop stick into half the cookies. Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheets 5 minutes; cool completely on cooling rack, about 30 minutes.
  • 2
    Spread 1 teaspoon peanut butter on cookies with lollipop sticks; top with remaining cookies to make sandwiches.
  • 3
    Melt almond bark as directed on package in 2-cup glass measuring cup or microwavable bowl. Carefully dip each cookie sandwich into melted almond bark to coat completely. Cool completely on waxed paper, about 20 minutes.
  • 4
    Place remaining melted almond bark in resealable plastic food storage bag. Cut off one small corner. Drizzle melted almond bark over cookie sandwiches to look like mummy bandages. Press 2 candy eyeballs into each of the cookies. Cool completely, about 1 hour.

Expert Tips

  • Tip 1
    Add a little grape or strawberry jelly along with the peanut butter for a twist on a peanut butter and jelly sandwich!

Nutrition Information

290 Calories, 22g Total Fat, 11g Protein, 10g Total Carbs

Nutrition Facts

Serving Size: 48 cookie pops
Calories
290
Total Fat
22g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
195mg
Sodium
370mg
Total Carbs
10g
Dietary Fiber
2g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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