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Halloween Cookies on a Stick

Give trick-or-treaters something unique this year with these awesome cookie pops!

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories220
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium230 mg10% DV
Total Carbohydrates28 g9% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories220
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium230 mg10% DV
Total Carbohydrates28 g9% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 3/4 cup light brown sugar packed
  • 1 cup butter or margarine (2 sticks) , softened
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • About 18 wooden ice cream sticks
  • 1/3 cup HERSHEY'S Cocoa
  • Decorating icing

Directions

  • 1. Heat oven to 350°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
  • 2. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about halfway into center of each. Flatten slightly.
  • 3. Bake 10 to 12 minutes or until set. Cool 3 minutes; carefully remove from cookie sheet to wire rack. Cool completely.
  • 4. Decorate as desired with decorating icing. Makes about 18 (3-1/2 inch) cookies.

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