Recipe courtesy of Rosanna Pansino
Reindeer Cookie Pops
40 min
40 min
24 servings
40 min
40 min
24 servings


  • 24 double- or mega-stuffed sandwich cookies
  • 1 pound chocolate candy melts 
  • 24 small twisted pretzels, halved through the center
  • 24 red candy-coated chocolates
  • 48 candy eyes 


Special equipment: twenty-four 4-inch lollipop sticks; 1 foam board

Place the cookies on a parchment-paper-lined baking sheet. Place a lollipop stick in the cream of each cookie sandwich. If the cookies separate a little when you put the stick in, press together to seal. Return the cookies to the baking sheet.

Heat the chocolate in the microwave on high power for 1 minute, and then stir. Continue to microwave in 20-second increments until melted, stirring between increments.

Dip the cookies in the chocolate until fully coated, then pull straight up and out. Do not spin the cookies, as this will loosen the sticks. Stick two pretzel halves between the cookies at the top of the pop to create the antlers. Secure the lollipop stick in the foam board to dry. Repeat for the remaining cookie pops.

Start decorating the cookie pops with the first cookie you coated (it should be dry). Place the cookie pop on the baking sheet. Dip a toothpick in the melted chocolate, and create dots of chocolate for the nose and eyes, then attach a red candy-coated chocolate for the nose and then a set of eyes above it. Repeat for the remaining cookie pops.

Place the pops on a serving tray or in a decorated foam board to serve.

Cook's Note

These reindeer cookie pops can be made a few days ahead and stored in an airtight container for the party.

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