1 tube chocolate chip cookie dough
1 can vanilla frosting
red food coloring
Preheat oven to 350°. Line two large baking sheets with
parchment paper. Roll cookie dough into 1 ½” balls and place on
baking sheets. Bake until golden, about 12 minutes. Let cool
completely then cut in half.
Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
8 straws or lollipop sticks
11 oz. chocolate, melted
8 Nutter Butters, opened
1 c. buttercream frosting (homemade or store bought)
M&M’s Minis, for decorating
Line a baking sheet with parchment paper. Lightly dip straws or
lollipop sticks into chocolate before topping on open Nutter
Butter. Press cookie back together, then dip into melted chocolate
until completely coated. (Allow excess chocolate to drip back into
Place dipped cookie onto prepared baking sheet to set, about 25 minutes (to speed up the process, transfer pops to the refrigerator for 10 minutes).
Fill a pastry bag fitted with a straight flat tip with buttercream and pipe from side to side. Fill another bag with chocolate, lightly cover backside of M&M’s minis, and press onto cookie pops. Dot each M&M with chocolate to finish eyes.
Set aside at least 1 hour to fully set.