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Black Cat Cookie Pops
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Prep Time:
40 minutes
Total Time:
2 hours 20 minutes
Whip up these spooky Black Cat Pops with Gold Medal flour and Dutch cocoa cookies for a festive Halloween treat!
Ingredients:
  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup unsweetened Dutch processed baking cocoa
  • 1/2 teaspoon baking powder
  • 18 paper lollipop sticks
  • 1 pouch (7 oz) Betty Crocker™ Chocolate Cookie Icing
  • 9 chocolate-covered peppermint patties, unwrapped, cut into quarters
  • 36 pieces candy corn
  • 18 brown candy-coated chocolate candies
  • Black string licorice, cut into 1-inch pieces
Instructions:
  • In a large bowl, use an electric mixer to beat sugar, butter, vanilla, and egg until light and fluffy. Then, mix in flour, cocoa, baking powder, and salt until well combined. Shape the dough into a 6x2 1/2-inch roll on a lightly floured surface. Wrap it in plastic wrap and refrigerate until firm, approximately 1 hour.
  • Preheat oven to 350°F. Grease a cookie sheet. Slice the dough into 1/4-inch pieces. Arrange cookies 1 inch apart on the sheet and gently insert a lollipop stick into the bottom of each cookie.
  • Bake for 12 to 15 minutes until set. Let cool for 10 minutes, then transfer from the cookie sheet to a cooling rack. Allow to cool completely.
  • Adorn each cookie with peppermint patty ears, candy corn eyes, chocolate candy nose, and licorice whiskers using chocolate topping.

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