Best 3 Cookie Dough Pops Recipes

CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
• In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
• Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
• Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
• Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.

COOKIE DOUGH CAKE POPS

Steps:

• 1. In a large bowl, cream the butter and brown sugar until light and fluffy.
• 2. Beat in vanilla and gradually add flour, alternately with milk, beating well after each addition.
• 3. Stir in the chocolate chips and nuts.
• 4. Shape into 1-inch balls and place them on a baking sheet lined with waxed paper. Cover them with plastic wrap and refrigerate for 1 to 2 hours until firm and set.
• 5. In a microwaveable bowl, melt candy coating, stir until smooth.
• 6. Dip the balls in the coating, using skewers to help you move them and to get the excess chocolate off.
• 7. Place the balls on a baking sheet lined with waxed paper and refrigerate until firm and set.
• 8. You can also remelt the chocolate and drizzle over the balls and refrigerate again.
• 9. Store in airtight container in the refrigerate.

ELEPHANT COOKIE DOUGH POPS

Steps:

• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars together, about 3 minutes.
• While the butter and sugars are beating, sift the flour, salt and baking soda into a separate bowl.
• Add the milk and vanilla to the mixer and beat on low speed until combined. Add the dry ingredients to the mixer and beat on low speed to combine. Add the walnuts and stir to combine.
• Line a baking sheet with parchment paper. Scoop 12 balls with a 1-ounce cookie scoop and put on the sheet. Freeze for 15 minutes.
• Put 2 parts black melting chocolate disks to 1 part white in a double boiler and stir to melt completely. Remove from the heat and let cool slightly before dipping the pops.
• Dip the end of a lollipop stick into the melted chocolate and insert into the center of a cookie ball. Repeat with the remaining sticks and cookie balls. Place back into the freezer for 15 minutes.
• Use the wide end of a pastry tip to cut a crescent moon shape from 24 blue melting chocolate disks. Attach it with the curve up on the front of the cookie pop with a dot of melted chocolate to form the trunk. Attach the marshmallows to the bottom of the pop for feet. Put back into the freezer for 10 minutes to set.
• Dip the entire pop into the melted chocolate to cover and coat. Let the excess drip over a bowl. Stick each pop into a floral foam to hold while you dip the remaining cookie pops. Place into the refrigerator if needed to set the chocolate. Attach blue candy melt disks to the sides of the pop for ears and use confetti sprinkles for eyes. Dot each eye in the center with an edible marker to make a pupil. Add a mouth and nose with the edible marker. Keep the pops in the refrigerator until ready to serve.