Tombstone Cookie Pops

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

Ingredients

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

Steps

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.