Cookie Dough Pops
Our cookie dough pops make a fun and delicious no-bake summer treat for snacking or special occasions.
- Serves: 20 persons
- ¾cup light brown sugar (packed)
- 4ounces (1/2 cup) unsalted butter, softened
- 1tablespoon milk
- 1teaspoon vanilla extract
- ½teaspoon salt
- 1 ¼cups all-purpose flour (toasted)
- ½cup mini semisweet chocolate chips
- 1(12-ounce) package candy melts for coating (any color or flavor)
- Optional: sprinkles, finely chopped nuts, or colored sugars
Step 1Gather the ingredients and heat the oven to 350 F.
Step 2Spread the flour out on a rimmed baking sheet and toast it in the preheated oven for 5 minutes. Remove the pan to a rack and cool completely.
Step 3In a mixing bowl with an electric mixer, beat the brown sugar and butter together for about 4 minutes, or until light and fluffy.
Step 4Beat in the milk, vanilla extract, and salt. Add the flour and beat on low speed until blended. Fold in the chocolate chips.
Step 5Cover the bowl and refrigerate the cookie dough for 20 to 30 minutes, or until thoroughly chilled.
Step 6Scoop up the chilled dough up with a cookie scoop or spoon and use your hands to shape it into a smooth 1-inch ball. Set it on a parchment or wax paper-lined baking sheet. Repeat with the remaining cookie dough. You will have 18 to 20 balls.
Step 7Melt the chocolate candy melts in a small, deep bowl or heatproof cup in the microwave. Heat for about 1 minute on 50 percent power. Stir and continue for about 30 seconds on 50 percent power and stir. If needed, continue in 10-second increments until smooth.
Step 8Dip the end of one of the lollipop sticks into the melted chocolate and then insert that end about 1/2 inch into a cookie dough ball. Repeat with the remaining lollipop sticks and cookie dough balls.
Step 9Place the tray of cookie dough balls in the freezer until frozen solid.
Step 10Once frozen, remelt the candy melts. If you'd like the balls to have a perfect round coating, place a block of styrofoam on the countertop.
Step 11Dip each ball into the melted chocolate and turn, letting all excess drip back into the bowl or cup.
Step 12Sprinkle with finely chopped nuts, sprinkles, or colored sugar as desired.
Step 13Carefully insert the end of the lollipop stick into a polystyrene plastic block to allow the chocolate coating to dry. Alternatively, place the ball stick-up on the lined baking sheet. Repeat with the remaining cookie dough pops.
Step 14Place the cookie dough pops on the tray or wrap in lollipop wrappers. Store in the refrigerator.