1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
24 craft sticks of various lengths
24 dark or milk chocolate heart candies, unwrapped
1. Heat oven to 350 degrees. 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 sheet place 2 inches apart overlapping craft sticks as needed
2. Bake 10 to 12 minutes 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 unsing 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.