Best 4 Elephant Cookie Dough Pops Recipes
**Elephant Cookie Dough Pops: A Delightful Treat for All Ages**
Indulge in the delightful combination of chewy cookie dough and rich chocolate coating with our irresistible Elephant Cookie Dough Pops. These playful treats are adorned with adorable elephant faces, making them a captivating dessert for parties, gatherings, or as a special snack. With three tempting variations – classic chocolate chip, colorful M&M, and nutty peanut butter – there's a flavor for every palate. These no-bake pops are not only a joy to behold but also incredibly easy to make, requiring just a few simple ingredients and a bit of your time. Let your creativity shine as you decorate these whimsical pops with sprinkles, candies, or drizzles, transforming them into edible works of art.
COOKIE DOUGH POPS
Steps:
- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
ELEPHANT EARS
Steps:
- Preheat the oven to 400 degrees F.
- Unfold the pastry sheet on a clean work surface. Sprinkle with 2 tablespoons of the cinnamon sugar. Starting at each long side, fold the pastry toward the center, leaving a 1/4-inch space in the middle. Sprinkle with the remaining 1 tablespoon cinnamon sugar. Fold one side over the other, making a 4-layer rectangle. Cut the rectangle into twelve 3/4-inch slices and put the slices cut-side down on baking sheets, about 2 inches apart.
- Bake until golden brown, 15 to 18 minutes. Use a spatula to transfer them from the baking sheets to cool on wire racks.
CHRISTINA'S COOKIE POPS
Steps:
- Bake cookies according to package directions. Immediately after removing from oven, insert a lollipop stick into 1 end of each cookie. Place on a rack to cool completely.
- Meanwhile, divide icing into as many small bowls as you wish to color. Mix desired food coloring into each bowl.
- Ice the cookies in different colors and decorate with candy, and sprinkles.
Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 7 grams
BROWNIE POPS THREE WAYS
A variation on the classic cake pop, these mix-and-match brownie pops are stuffed with one of three different fillings--cheesecake, cookie dough or marshmallow--then coated with white, milk or dark chocolate. A sprinkle of one of three fun toppings finishes them off.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 brownie pops
Number Of Ingredients 11
Steps:
- Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
- Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
- Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
- Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
- Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
- Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
- Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.
Tips:
- To make the elephant cookie dough pops, you will need the following ingredients: 1 cup (2 sticks) unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup semisweet chocolate chips, 1/2 cup chopped nuts (optional), 1/2 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract.
- To make the cookie dough, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the flour, baking soda, and salt. Fold in the chocolate chips and nuts, if desired.
- Chill the cookie dough for at least 30 minutes. Then, roll the dough into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool completely.
- To make the icing, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the cookies in the icing and then sprinkle with additional chocolate chips, nuts, or sprinkles, if desired.
- Allow the icing to set before serving.
Conclusion:
Elephant cookie dough pops are a fun and easy treat to make. They are perfect for parties, potlucks, or bake sales. These delicious pops can be customized to your liking by adding different flavors of chocolate chips, nuts, or sprinkles. Get creative and have fun with it! Don't forget to let the icing set before serving to ensure a perfect treat. Enjoy these tasty elephant cookie dough pops with your friends and family!
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