Chocolate cookie lollipops

    1 hour 30 min

    Plain cookie dough is shaped on a stick, baked and decorated with M&Ms. The kids (and kid in you) will love these! Enjoy anytime of the day.

    13 people made this

    Makes: 20 cookies

    • 150g caster sugar
    • 175g dark brown soft sugar
    • 175g butter, softened
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 160g porridge oats
    • 210g chocolate M&Ms or smarties
    • 20 lollipop sticks

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. In a large bowl, cream together caster sugar, dark brown soft sugar and butter. Add vanilla and eggs; mix well. Sieve together flour, bicarboante of soda and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.
    2. Preheat oven to 180 C / Gas 4.
    3. Roll dough into 5cm balls. Place balls on a baking tray, Press down slightly and insert a lollipop stick into each one. These will spread a bit so don't put too many to a tray. Bake 8 to 12 minutes or until golden brown. Cool 1 minute then arrange M&Ms into a happy face design. The cookies will be chewy, but firm.

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    Reviews in English (12)


    This is a very yummy recipe. It has become a tradition for me to bring these cookie pops to the end of the year picnic at the nursery school where I work. At first, I had a bit of a problem with the cookies being flimsy and falling off the stick. I added 1/2 cup extra of flour and this helped. I also used wide wooden craft sticks instead of lollypop sticks. They look great wrapped in colored cellophane and tied with curling ribbon. Very festive and delicious treat!  -  08 Jun 2004  (Review from Allrecipes US | Canada)


    Worked great! I made these for my son's sixth birthday to take as treats for school. I didn't have the chocolate candies, so I just used semi-sweet chocolate chips. Also, I used colored, regular size craft sticks intead of lollipop sticks. The perfect size for the dough is using 2 level scoops from a cookie dough scoop. With using this much dough, it made 25 cookie pops. I went ahead and inserted the stick before I flattened it. Then, I rolled the ball in colored sprinkles to give it some color. After I put the ball with stick on the cookie sheet, then I flattened it. I think that putting the stick in before you flatten it is the key to getting the stick to stay in. The first few I made fell apart because I put the stick in after flattening the cookie. Another tip for keeping them together: loosen them from the pan about 1 minute after you take them out of the oven. Then let them sit for about 2 more minutes on the pan before transferring to foil to finish cooling. After the cookies were cool, I wrote "Nick is 6!" on the stick. Also, I tied curling ribbon around the stick. They were adorable!  -  03 Feb 2008  (Review from Allrecipes US | Canada)


    The cookies tasted wonderful, but they were a little sticky and came out a little thinner than expected. They stayed on the sticks, but not very long without gravity taking over. This is a wonderful tasting recipe though and I definitly recommend it, just not for cookie pops.  -  25 May 2000  (Review from Allrecipes US | Canada)