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Tombstone Cookie Pops

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  • Prep 35 min
  • Total 2 hr 0 min
  • Servings 18
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Bake Betty Crocker™ chocolate chip cookies in tombstone-shape and decorate them with Betty Crocker™ Creamy Deluxe™ chocolate frosting and decorating icing for an easy Halloween dessert treat
Created Feb 20, 2018
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  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 2 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1 egg
  • 18 craft sticks (flat wooden sticks with round ends)
  • 3/4 cup Betty Crocker™ Creamy Deluxe™ chocolate frosting
  • 1 tube green decorating icing
  • 1 tube white decorating icing


  • 1
    In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
  • 2
    Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch tombstone-shaped cookie cutter. On ungreased baking sheet, place cutouts 2 inches apart. Insert craft stick halfway into centre of each cookie.
  • 3
    Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from baking sheet to cooling rack. Cool completely.
  • 4
    Spread chocolate frosting on cookies. Attach plain tip to tube of green icing; pipe grass along bottom edge of tombstones. Remove plain tip from green icing; attach to tube of white icing. Pipe RIP in centre of each tombstone.

Nutrition Information

250 Calories, 12g Total Fat, 1g Protein, 33g Total Carbs

Nutrition Facts

Serving Size: 18 servings (1 cookie pop)
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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