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Tombstone Cookie Pops
Tombstone Cookie Pops
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Prep Time:
35 minutes
Total Time:
2 hours
Make spooky tombstone cookies using Betty Crocker® chocolate chip cookie mix, then frost and decorate with Betty Crocker® Rich & Creamy frosting and icing for a fun Halloween treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 cup butter, softened
  • 1 egg
  • 18 craft sticks (flat wooden sticks with round ends)
  • 3/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1 tube (4.25 oz) Betty Crocker™ green decorating icing
  • 1 tube (4.25 oz) Betty Crocker™ white decorating icing
Instructions:
  • In a medium bowl, combine cookie mix, flour, butter, and egg until a dough forms. Shape the dough into a ball, flatten it slightly, wrap in plastic wrap, and refrigerate for 1 hour until firm.
  • Preheat oven to 375°F. Unwrap the dough and roll it out on a lightly floured surface to 1/4-inch thickness. Use a 3-inch tombstone-shaped cookie cutter to cut out shapes. Place the cutouts on an ungreased cookie sheet 2 inches apart and insert a craft stick halfway into the center of each cookie.
  • Bake for 10-12 minutes until edges turn golden. Let it cool for 5 minutes, then transfer to a cooling rack. Allow it to cool completely.
  • Frost cookies with chocolate frosting. Use a plain tip for the green icing to create grass at the bottom of the tombstones. Switch to a plain tip for the white icing and write RIP in the center of each tombstone.

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