Cat Cookie Pops

    35 minutes

    This is a great party cookie that is eaten from a stick. I've used the recipe at Halloween parties but they can be modified for a range of cat themes.

    91 people made this

    Serves: 12 

    • 225g butter, softened
    • 400g (2 cups) sugar
    • 2 eggs
    • 3 teaspoons vanilla essence
    • 375g (3 cups) plain flour
    • 85g baking cocoa
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bi carb soda
    • 1/2 teaspoon salt
    • 24 sticks (paddlepop sticks or cake-pop stick)
    • 72 lollies for face e.g. smarties or m&ms

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, bi carb soda and salt; gradually add to the creamed mixture. Roll dough into 4 cm balls. Place 7 cm apart on lightly greased baking trays.
    2. Insert a wooden stick into each biscuits. Flatten with a glass dipped in sugar. Pinch top of biscuits to form ears. For whiskers, press a fork twice into each biscuit. Bake at 175 degree C for 10-12 minutes or until biscuits are set.
    3. Remove from the oven and immediately press in the lollies for eyes and the noses. Remove to wire racks to cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (78)


    HELPFUL TIPS FOR SHAPING: 1st, know they make 39 using a med. cookie scoop (2t), so you'd need 78 candy corns! 2nd, very important to use room temp butter because this is a dry recipe and you need it to mix smoothly. 3rd. To be honest, I used my hand with disposable plastic glove and felt this was best w/this dough. Then I added eggs. As long as the dry ingred. are mixed well, you really don't have to worry about it being that playdough consistency it should be. When you roll into balls, it will turn into smooth perfect balls. 4th, I only fit 6 at a time on the cookie sheet. 5th, Dip tops with sugar then use a glass cup to flatten dough. Then use hand to continue to flatten it to about 1/4-1/2" consistency. 5th, for whiskers, use a toothpick (ran through then rolled toothpick a tad before pulling out). 6th, I used a 1/3C measuring cup to flatten these. AND MOST IMPORTANTLY, do not give the ears any "width" when you pinch to make them. I made mine very thin (basically pinched as thin as I can make it) because they spread to the perfect width). It's best to bake just a couple to see how they turn out, and then you're set with the rest! Oh, and 8 min was perfect. Anything more would have cracked them making hard to put candy in and I recommend putting them in AFTER you bake. EDIT: DON'T be scare by reviewers who said cookie was a 3. It IS a 3, but 3 tastes good not bad!! Just wouldn't win a cookie contest BUT would be something you'd serve ANYONE and IS good (fudgey)!! Oh & I us  -  22 Oct 2009  (Review from Allrecipes USA and Canada)


    Great recipe! The cookie is very moist and chocolaty, and the dough rolls out very easily! I used a biscuit cutter for these, which is the best thing to use if you have one; otherwise a glass works fairly well. One tip to anyone planning to make these: Bake each tray for about 4-5 minutes, then take them out, quickly put the candies on them and return them to the oven to finish baking. If you wait to put the candies on when they come out the oven, you will end up with cracked, messy cookies! I know this because I did it, and my first tray became the "rejects" that stayed home- the rest went to my son's school and were a big hit!  -  20 Oct 2008  (Review from Allrecipes USA and Canada)


    Because of previous reviews stating the flavor was lacking or not chocolate enough, I added 1 oz melted semisweet chocolate, and they came out perfectly! Dough is a dream to work with when forming the ears - no problem with its being too sticky. These come out soft and yummy, with a full chocolate flavor. I followed Muffinmom's advice to par-bake, remove and decorate, then finish for another 5 minutes. Could not have turned out better! And when Halloween's over, these are excellent cookies all on their own. They're not just another pretty face! No rolling out and cutting. Just scoop, flatten with the glass dipped in sugar, and bake. (It's best to use an actual scoop or "disher" if you're aiming for uniformity.) A buttery, tender chocolate fix any time of the year. Thank you for the great recipe!  -  23 Oct 2008  (Review from Allrecipes USA and Canada)