Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.
Enjoy these bite-size treats with built-in portion control. One cookie ball pop per serving goes a long way on flavor.
Peanut Butter Cup Cookie Ball Pops
Omit food coloring. Substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the vanilla creme-filled chocolate sandwich cookies and BAKER'S Semi-Sweet Chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup creamy peanut butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.
How to Store
Store in tightly covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.