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“My son saw me on Recipe*zaar and handed me this recipe. He copied it for me to add for everyone and he wants me to make it, of course! I think this comes from the Pillsbury refrigerated sugar cookies wrapper. Update: We made it and they loved it! I only made 6 cookies using Hershey miniatures and the cookie pops were very large!”
24 cookie pops

Ingredients Nutrition

  • 24 flat wooden sticks
  • 24 miniature candy bars, unwrapped
  • 1 (18 ounce) package Pillsbury sugar cookie dough


  1. Heat oven to 350 degrees.
  2. Remove cookie dough from wrapper and cut into 24 pieces.
  3. Roll each piece into balls and flatten in hands.
  4. Place candy bar and wooden stick in the center of the flattened dough and wrap dough around the candy, covering and sealing completely.
  5. Place 2 inches apart on ungreased cookie sheets, overlapping wooden sticks as needed.
  6. Bake for 10-12 minutes or until edges are lightly golden brown.
  7. Cool for 5 minutes on cookie sheets and remove and place on wire racks.
  8. Wait until completely cooled on the rack (don't pick up cookie pops using sticks until completely cooled or they will fall apart).

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