Monster Cookie Pops


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.


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



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.



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


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