Kitchen Sink Cookie Pops
One portion of this dish contains approximately 8g of protein, 21g of fat, and a total of 232 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up semisweet baking chocolate, oatmeal chocolate chip cookie mix, craft sticks, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.
Instructions
Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in pecans, coconut and toffee until well blended.
Shape dough into 2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Insert 1 craft stick halfway into each dough ball.
Bake 13 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds until softened and chocolate can be stirred smooth.
Drizzle chocolate over cookies.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.