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Prep Time:
15 minutes

Cook Time:
14 minutes

Servings:
about 36 cookies

Prep Time:
15 minutes

Cook Time:
14 minutes

Servings:
about 36 cookies

Cookie Lollipops

INGREDIENTS

Cookie Lollipops

  • Cookies
  • 1 C. (250 mL) Crisco® All Vegetable Shortening
  • 3/4 C. (175 mL) packed brown sugar
  • 1/2 C. (125 mL) sugar
  • 2 Tbsp. (30 mL) milk or water
  • 2 tsp. (10 mL) pure vanilla extract
  • 2 eggs
  • 2 1/4 C. (550mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 2 C. (500 mL) chocolate chips (semi-sweet, milk, white or a combination)
  • Decoration
  • 1 C. (250 mL) semi-sweet chocolate, melted

DIRECTIONS

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Beat shortening, sugars, milk and vanilla in bowl until creamy. Beat in eggs, one at a time. Add flour, baking soda and salt, mixing until incorporated.  Add in chocolate chips.
  3. Roll 2 Tbsp. (30 mL) of dough into a ball. Insert wooden stick in center. Place on prepared baking sheets 2” (5 cm) apart. Flatten cookies slightly.
  4. Bake in preheated oven 12 to 14 minutes or until cookies are golden and just set. Cool on baking sheets for 3 minutes. Gently remove to wire racks and cool completely.
  5. Drizzle cooled cookies with melted chocolate.