Sugar Cookie-Popcorn Pops
- Prep time:25 min
- Total time:45 min
- Ingredients:7
- Servings:20
Sugar Cookie-Popcorn Pops
- Prep time:25 min
- Total time:45 min
- Ingredients:7
- Servings:20
- Calories per serving:
Sweet and salty Sugar Cookie-Popcorn Pops make a perfect party favor or gift from your kitchen.
Ingredient
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 bag (10.5 oz) miniature marshmallows
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough, baked, slightly crumbled
- 8 cups popped popcorn
- 20 to 25 paper lollypop sticks
- Decorative sugar, chopped nuts, chocolate chips or coconut, if desired
Instructions
- Step 1In 3-quart saucepan, melt butter over low heat. Add vanilla and marshmallows; cook, stirring constantly, until marshmallows are completely melted. Remove from heat.
- Step 2In large bowl, place crumbled baked cookies and popcorn. Add marshmallow mixture; mix lightly until everything is evenly coated. Cool 1 or 2 minutes.
- Step 3Line cookie sheet with waxed paper. Spray hands with cooking spray to prevent sticking. Shape mixture into 20 to 25 (2- to 3-inch) balls; place on cookie sheet. Sprinkle balls lightly with decorative sugar.
- Step 4Insert lollipop stick halfway through each ball, squeezing ball with hands so it forms to stick; return to cookie sheet. Let stand until mixture is firm, about 20 minutes.
- Step 5When balls are firm, cover with plastic wrap and tie with ribbon to give as a gift.
Recipe Tips
- Approximately 1 1/2 bags of microwave popcorn will give you 8 cups of popped corn.
- Marshmallow mixture can be melted in the microwave in 1-minute intervals, stirring in between to prevent overcooking.
- Nuts, coconut, dried fruit and other treats can be folded into the mixture after you add the marshmallow to the cookie-popcorn mix.
- Four or five popcorn pops can be placed in a coffee mug to give as a gift.
Nutrition Facts
Nutrition facts are not available for this recipe
