Ingredients Jump to Instructions ↓

  1. 1 roll (16 1/2 oz) Pillsbury® refrigerated chocolate chip cookies

  2. 24 craft sticks of various lengths

  3. 24 dark or milk chocolate heart candies, unwrapped

  4. Decorative container

  5. Plastic foam

  6. Tissue paper

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Cut cookie dough into 24 slices; shape each into 1 1/2-inch ball. Place each cookie dough ball over one end of a craft stick; press gently to adhere dough to stick. On ungreased cookie sheets, place 2 inches apart, overlapping craft sticks as needed.

  2. Bake 10 to 12 minutes or until edges are light golden brown. Press 1 heart candy in center of each cookie. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 45 minutes. (Do not pick up cookie pops using sticks until completely cooled.) 3 To assemble each cookie bouquet, place plastic foam in decorative container. Arrange six cookies in container as desired. Tuck tissue paper in between sticks to fill out bouquet.

  3. High Altitude (3500-6500 ft)

  4. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Cookie)

  5. Calories 130 (Calories from Fat 60),


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