NO-BAKE CHOCOLATE COOKIE POPS
Skip the oven and satisfy your sweet tooth with a recipe for No-Bake Chocolate Cookie Pops decorated with your choice of toppings.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 110 mg, Sugar 18 g, ServingSize 1 serving
ELEPHANT COOKIE DOUGH POPS
Provided by Food Network
Categories dessert
Time 1h30m
Yield about 24 cookie pops
Number Of Ingredients 15
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.
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.
LION COOKIE DOUGH POPS
Provided by Food Network
Categories dessert
Time 1h30m
Yield about 24 cookie pops
Number Of Ingredients 14
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 chocolate toffee 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 yellow melting chocolate disks to 1 part orange 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 yellow melting chocolate disks. Attach it to the back of the cookie pop with a dot of melted chocolate. Dip the entire pop into the melted chocolate to cover and coat. Let the excess drip over a bowl. Stick into floral foam to hold while you dip the remaining cookie pops. Place into the refrigerator if needed to set the chocolate. Attach the butterscotch chips for the mane around the top of the coated pop and use confetti sprinkles for eyes. Dot each eye in the center with an edible marker to make pupil. Add a mouth and nose with the edible marker. Keep the pops in the refrigerator until ready to serve.
COOKIE DOUGH CAKE POPS
Everyone loves cookie dough and my grand daughter is no exception!
Provided by Jo Anne Sugimoto
Categories Candies
Number Of Ingredients 8
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.
CHOCOLATE CHIP COOKIE DOUGH STUFFED BROWNIE POPS
These cookie dough-filled brownie pops dipped in chocolate would be a decadent treat for any event.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 15
Number Of Ingredients 15
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.
Nutrition Facts : Calories 450, Carbohydrate 53 g, Cholesterol 20 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Brownie Pop, Sodium 200 mg, Sugar 21 g, TransFat 0 g
EASIEST CAKE POPS EVER
Iced sugar cookies and cream cheese are mixed together and formed into easy, no-bake cake pops! Kids will love to help with this fun recipe. Perfect for birthdays or holidays.
Provided by NicoleMcmom
Categories Cake Pop Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
- Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
- While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
- Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.5 g, Cholesterol 30.5 mg, Fat 16.2 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 158.6 mg
COOKIE DOUGH TRUFFLE POPS
Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 30
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, shortening, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg product and vanilla. On low speed, beat in graham cracker crumbs just until blended. Stir in chocolate chips and 3/4 cup of the toffee bits. Cover and refrigerate until firm, about 1 hour.
- Line cookie sheet with waxed paper. Roll dough into 1-inch balls; place on cookie sheet. Refrigerate until firm, about 30 minutes. Keep refrigerated.
- Remove several cookie dough balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cookie dough ball no more than halfway. Dip each cookie dough ball into melted candy to cover halfway; tap off excess. Quickly roll coated side in remaining toffee bits. (Reheat candy in microwave if too thick to coat.) Poke opposite end of stick into foam block. Let stand until set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 71 mg
More about "cookie dough pops recipes"
COOKIE DOUGH TRUFFLE POPS - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- In a large bowl using an electric or stand mixer, beat butter and sugars until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill the dough in refrigerator for about 30 minutes, or until firm enough to roll.
- Line 2 large cookie sheets with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball. Insert popsicle stick into each ball. Freeze balls for at least 15 minutes on 1 cookie sheet.
- Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip into melted chocolate. Tap the stick against the bowl and let any excess chocolate fall off. Sprinkle with chocolate sprinkles and allow chocolate to set on lined cookie sheet. Store in the refrigerator for up to 1 week.
COOKIE DOUGH POPS - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (24)Total Time 1 hrCategory DessertCalories 225 per serving
EDIBLE COOKIE DOUGH POPS - PINT SIZED BAKER
From pintsizedbaker.com
COOKIE DOUGH POPS RECIPE | RECIPELAND
From recipeland.com
BEST COOKIE POPS - DELISH.COM
From delish.com
FOOTBALL COOKIE DOUGH POPS - BETTER HOMES
From bhg.com
COOKIE DOUGH POPS RECIPE - HOW TO MAKE COOKIE DOUGH …
From womansday.com
Estimated Reading Time 1 min
- Heat oven to 350°F. On a rimmed baking sheet, spread flour into an even layer and bake 10 minutes.
- Let cool. Using an electric mixer, in a large bowl, beat butter and sugar on medium until fully combined, 2 minutes.
- Fold in chocolate chips. Working in batches, melt 8 oz candy melts with 1 Tbsp coconut oil in a medium microwave-safe bowl at 50% power in 30-second increments until smooth and melted.
BEST COOKIE DOUGH POPS - HOW TO MAKE COOKIE DOUGH POPS
From delish.com
FUNFETTI® COOKIE POPS | VERY BEST BAKING
From verybestbaking.com
ICE CREAM CAKE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
3 INGREDIENT CHEWY CHOCOLATE OATMEAL COOKIES (NO FLOUR, EGGS OR …
From kirbiecravings.com
ADOBO CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
From cooking.nytimes.com
COOKIE DOUGH CAKE POP - EASY CAKE POP RECIPE
From dessertsonadime.com
COOKIE DOUGH CAKE POPS - YOUTUBE
From youtube.com
SHEET PAN CHOCOLATE CHIP COOKIE BARS - THE BAKERMAMA
From thebakermama.com
SUGAR COOKIE FRUIT PIZZAS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
PUMPKIN COOKIE DOUGH POPS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
COOKIE POPS | VERY BEST BAKING
From verybestbaking.com
HOW TO MAKE CAKE POPS - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
SUGAR COOKIE POPS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love