Cookie Lollipops | Recipes

Cookie Lollipops

(6) Ratings:
Prep Time:
Baking Time:
Makes:about 36 cookies
Freezing:excellent

If a warm cookie fell in love with a popsicle, you’d get this melt-in-your-mouth treat.

Ingredients

Cookies

1 cup 250 mL Crisco® All Vegetable Shortening
¾ cup 175 mL packed brown sugar
½ cup 125 mL sugar
2 tbsp 30 mL milk or water
2 tsp 10 mL vanilla extract
2 eggs
2 ¼ cups 550mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking soda
½ tsp 2 mL salt
2 cups 500 mL chocolate chips (semi-sweet, milk, white or a combination)

Decoration

1 cup 250 mL semi-sweet chocolate, melted

Directions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Beat shortening, sugars, milk and vanilla in bowl until creamy. Beat in eggs, one at a time. Add flour, baking soda and salt, mixing until incorporated.  Add in chocolate chips.
  3. Roll 2 tbsp (30 mL) of dough into a ball. Insert wooden stick in center. Place on prepared baking sheets 2” (5 cm) apart. Flatten cookies slightly.
  4. Bake in preheated oven 12 to 14 minutes or until cookies are golden and just set. Cool on baking sheets for 3 minutes. Gently remove to wire racks and cool completely.
  5. Drizzle cooled cookies with melted chocolate.

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