Monster Cookie Pops

From PILLSBURY

Makes 14 cookie pops

Treat friends and family with these creative monster cookie pops made using PILLSBURY refrigerated peanut butter cookies–a perfect dessert for Halloween.

INGREDIENTS

1 roll PILLSBURY (16.5 oz) refrigerated peanut butter cookies

14 craft sticks (flat wooden sticks with round ends)

1 container (12 oz) vanilla whipped ready-to-spread frosting

Purple, green and blue neon liquid food color

1 tube (4.25 oz) black decorating icing

Assorted candies for decorating, such as candy sprinkles, marshmallows, black licorice, red licorice ropes, and gumballs

DIRECTIONS

1.Heat oven to 350°F. Cut cookie dough into 14 slices, 1/2 inch thick. Roll each slice into a ball. On ungreased cookie sheet, arrange 7 cookie dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball, with end pointing toward center of cookie sheet. Repeat with another cookie sheet and remaining 7 cookie dough balls.

2.Bake 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

3.Meanwhile, divide frosting among 4 bowls. Leave 1 bowl of frosting white; color remaining bowls with purple, green and blue food colors. Frost cookie pops; decorate with icing and candies as desired to form monster faces.

EXPERT TIPS

*You can bake cookie pops up to three days in advance; store tightly, covered at room temperature until ready to decorate.

Find this recipe and more holiday treats from pillsbury.com