Cookie Dough Pops

Move over cake pops, we’ve got COOKIE DOUGH POPS!

COOKIE DOUGH POPS

Time: 1 hour 40 minutes // Servings: 25-30 pops

INGREDIENTS

For the cookie dough:

  • 1 1/3 cup heat-treated all-purpose flour

  • 1 1/2 cups cake mix (1/2 box), heated until 165 degrees and then cooled

  • 2 1/2 teaspoons cornstarch

  • 1/2 teaspoon baking soda

  • 1/2 tsp salt

  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1/4 cup pasteurized egg whites

  • 2 teaspoons vanilla extract

  • 1/3 cup sprinkles

  • 1/2 cup semisweet chocolate chips

  • 1/2 cup white chocolate chips

  • Popsicle sticks

For topping

  • 2 cups white chocolate chips (or any chips)

  • 2 tablespoons coconut oil

  • 6 tablespoons toppings, like chopped nuts, sprinkles, or mini chips

DIRECTIONS

  • In a medium bowl, whisk together the heat-treated flour, cake mix, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg and vanilla and mix until fully incorporated, about 2 minutes.

  • Add half of the flour mixture and mix on low speed just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

  • Remove bowl from the mixer and use a rubber spatula to fold in the sprinkles, semisweet chocolate chips, and 1/2 cup white chips.

  • Use a cookie scoop to portion cookie dough, then roll it between your hands to form a smooth ball. Insert the popsicle stick into the cookie dough ball, about 3/4 of the way in. Freeze the balls for 1 hour.

  • In a small microwave-safe container, microwave the white chocolate chips and coconut oil on 50% power in 30-second increments, stirring well between each increment until melted and smooth. Don’t overheat! Let the chocolate mixture cool slightly, about 5 minutes, stirring occasionally.

  • Dip the cookie dough ball into the chocolate mixture. Let the truffles drain on a wire rack set over waxed paper. Sprinkle with the toppings while the chocolate is still wet. Let the chocolate set for 30 minutes to 1 hour. Add additional decorations if you’d like. Serve chilled.

  • Store the cookie dough pops in an airtight container in the refrigerator for up to 10 days.

Kristen Page