Cookie Dough Pops
User Reviews
5
Cookie Dough Pops
Description
The Cookie Dough Pops begin by creaming together softened butter and sugars, then incorporating vanilla, salt, and sifted flour once cooled. Mini chocolate chips are folded in before the dough is portioned into small balls and chilled briefly to firm up for handling and dipping.
Once chilled, each dough ball is mounted onto a cake pop stick pre-dipped in melted dark chocolate to secure it. The dough pops are then dipped fully into melted chocolate wafers, creating a smooth, glossy coating that can be decorated further with sprinkles if desired.
This treat is made safe by considering precautions such as heat-treating flour to avoid risks related to consuming raw flour. The pops can be stored in an airtight container in the refrigerator for about a week, maintaining freshness and texture.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup butter softened to room temperature, unsalted
- 1 ½ cup brown sugar tightly packed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 10 oz dark chocolate melting wafers
- Sprinkles optional
Instructions
- In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
- Add vanilla extract and salt, stir well.
- Gradually add cooled, sifted flour mixture, stirring until completely combined.
- Stir in mini chocolate chips.
- Scoop cookie dough into 1 ½ Tablespoon-sized balls and roll between your palms until smooth.
- Place on a wax paper lined cookie sheet and chill in the refrigerator for 20 minutes (I don't advise chilling longer than this as they will not take the cake pop sticks as well if they are chilled much longer).
- While the dough chills, prepare a box or piece of styrafoam by making a tiny hole in your surface, check to be sure that a cake pop stick fits and will be supported once you add your cookie dough.
- Once cookie dough balls have chilled, prepare melting wafers in a small bowl according to package instructions.
- Dip one end of your cake pop stick about ½" into the melted dark chocolate, and then gently insert about halfway into a cookie dough ball.
- Hold the stick and dip cookie dough into your bowl of melted dark chocolate. Drain off excess chocolate and then immediately add sprinkles. Place the stick into your prepared box or styrofoam to allow the chocolate to harden before storing or serving.
- Enjoy!
Notes
- Heat treat your flour before use to reduce the risk of E-Coli contamination when consuming raw dough.
- Refrigerate cookie dough pops up to one week in an airtight container to keep them fresh.
- Chill the dough balls briefly before dipping to help the sticks adhere better and maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Cookie Dough Pops
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1cookie dough pop | |
| Calories | 225kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 67mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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