Friday, June 26, 2009

Cookie Dough Pops

Ever since I first made Bakerella's Cupcake Bites last year, friends and family have literally been begging me to make more! I love them too...they are a fun, tasty treat. I've made them a few more times (to rave reviews), but they are so time-consuming to make!

(Cupcake Bite)

Elyse of Elyse's Confectionery Creations and Risa of Baked Perfection came up with these treats as a spinoff of Bakerella's Cupcake Pops. Instead of using cake, they used cookie dough. Also, these pops are on a stick instead of in the shapes of mini cupcakes, like the Cupcake Bites are. This eliminates a lot of time since you don't have to dip them twice (once in melted chocolate and then in candy melts). These Cookie Dough Pops shouldn't take too much longer than the time it takes to make normal cookies. No cooking involved.


Their first creation is Chocolate Chip Cookie Dough Pops. These pops use an eggless chocolate chip cookie dough recipe. I've re-posted the recipe below.

Chocolate Chip Cookie Dough Pops
pictured above

1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips

Assorted candy melts:
1/2 package white chocolate candy melts
1/2 package chocolate candy melts
1/4 cup light blue candy melts

In a medium bowl combine the flour, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20) and insert a lolly pop stick. Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package. (30 sec intervals, stirring in between.) Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered (if your lolly pop stick falls out, just dip the end in the melted chocolate and put it back in the ball). Once covered remove and softly tap and rotate until the excess chocolate falls off. Place in a styrofoam block to dry.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough pop until you reach the desired look. Return to styrofoam block to dry.


Their second creation is S'mores Cookie Dough Pops. This recipe is also eggless and contains graham crackers, Hershey bar pieces, and mini marshmallows.

S'mores Cookie Dough Pops
pictured above

1/2 cup all purpose flour
3/4 cup graham cracker crumbs, divided
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup chopped Hershey's Milk Chocolate Bar
3/4 cup mini-marshmallows, halved

Assorted candy melts:
1/2 package white chocolate candy melts
1/2 package chocolate candy melts

In a medium bowl combine the flour, 1/2 cup graham cracker crumbs, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate and marshmallows. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20) and insert a lolly pop stick. Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package. (30 sec intervals, stirring in between.) Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered (if your lolly pop stick falls out, just dip the end in the melted chocolate and put it back in the ball). Once covered remove and softly tap and rotate until the excess chocolate falls off. Sprinkle with remaining graham cracker crumbs. Place in a styrofoam block to dry.

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