Mummy Cookie Pops

By srumbel

These Mummy Cookie Pops are the perfect Halloween treat for all ages! For some reason, putting any treat on a stick makes it just so much more fun to eat!
from recipegirl.com

Ingredients

• 1 cup (2 sticks) salted butter, at room temperature
• 3/4 cup dark brown sugar
• 3/4 cup granulated white sugar
• 2 large Eggland's Best eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 6 ounces semi-sweet chocolate chips
• 12 ounces white chocolate chips, divided
• 20 popsicle sticks
• 40 candy eyes (You can find them at a craft store)

Details

Preparation time 15mins
Cooking time 27mins

Preparation

Step 1

Preheat the oven to 350 degrees F.
In a large bowl, use a hand mixer to beat together the butter and sugars until light and fluffy. Then add in both eggs and vanilla extract and beat again until combined.
In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, baking soda)
Add the dry ingredients to the wet mixture and use the hand mixer to combine.
Add in 6 ounces of semi-sweet chocolate chips and 6 ounces of white chocolate chips. Save the rest of the white chocolate chips for the drizzle on top.
Form dough balls that are about the size of a golf ball and insert a popsicle stick into each ball. I insert it all the way through until I can almost feel it coming out of the top.
Place on a baking sheet lined with parchment paper and bake for 12 to 14 minutes.
When you take them out of the oven, let them cool completely on the baking sheet before touching or moving them.
Once cooled, add your remaining white chocolate chips to a microwave safe bowl and microwave in 30 second intervals, stirring in between, until melted. (usually about 90 seconds total)
Add the white chocolate to either a piping bag or a zip-top bag with the end snipped off and drizzle lines all over your cookies. I just go back and forth in 2 directions but you can make your mummies however you like!!
Add 2 extra little dots of white chocolate to attach the eyes and place the candy eyes on. Let sit at room temperature to set or you can pop them in the fridge for 10 minutes.

The dough should be thick but it might be a little bit sticky. You can rub a little flour on your hands to keep it from sticking to your hands while you form the balls.

Yield:
about 20 cookie pops