Best 4 Stop And Go Cookie Pops Recipes

NO-BAKE CHOCOLATE COOKIE POPS

Steps:

• Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
• Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
• Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.

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.

STOP-AND-GO COOKIE POPS

Steps:

• Heat oven to 400 degrees F. In large bowl, beat sugar, shortening and butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking powder and salt.
• On lightly floured cloth-covered surface, roll half of dough at a time 1/4 inch thick. Cut into 3x1-inch rectangles, using pastry wheel or knife, or use rectangular-shaped cookie cutter. Insert 1 inch of wooden stick into a 1-inch side of each cookie. With end of wooden spoon handle, make 3 indentations in each cookie. On ungreased cookie sheet, place cookies 2 inches apart.
• Bake 6 to 8 minutes or until edges are light brown. Immediately press red, yellow and green candies into indentations in each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

STOP AND GO COOKIE POPS

Steps:

• Heat oven to 375°F
• In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• On floured surface, roll dough about 1/4 inch thick.
• Cut dough into 3x1-inch rectangles, using pastry wheel or knife.
• Insert 1 inch of wooden stick into a 1-inch side of each cookie.
• On ungreased cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until edges are light borwn.
• Immediately press red, yellow and green candies into each cookie.
• Cool 2 minutes; remove from cookie sheets to cooking racks.
• Cool completely, about 30 minutes.