Note: You cannot bake in the clear plastic candy molds, they wont withstand high temperatures.
Note to self, order more molds.
Chocolate Easter Bunny Cookie Pops
1/3 cup cocoa powder
1/2 teaspoon salt
non-stick cooking spray
mixer or spoon
hard candy Easter bunny molds
food only paint brushes
Pre-heat oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine butter and sugar. Cream until light and fluffy. Mix in eggs and vanilla. Combine cocoa powder, baking powder, and salt in a small bowl. Stir in to wet ingredients. Add flour and mix just until incorporated. Don’t over-mix, or you’ll have tough cookies.
Spray your hard candy mold with non-stick cooking spray. Blot off any excess with a paper towel.
Pinch off small pieces of the chocolate cookie dough and press them into the mold. Don’t fill it completely to the top edge. Press a lollipop stick into the stick hole and into the cookie dough. Add some more cookie dough over the lollipop stick. Smooth with your fingers. Pat down the dough so it just fills the mold, removing any excess dough around the edges.
Set hard candy mold on a baking sheet. Do not skip this step.
Bake at 375 F for 9-10 minutes until the cookies no longer look wet and shiny. Remove from oven and allow to cool 15 minutes.
Your Chocolate Easter Bunny Cookie Pops will stay fresh for several days just sitting on the counter. You can put them in an airtight container to keep them softer for several days. They can even be frozen for a month.
This is a great project to get the kids involved with. So go have fun together in the kitchen.