COOKIE DOUGH CAKE POP RECIPES
COOKIE DOUGH CAKE POPS | JUST A PINCH RECIPES
Everyone loves cookie dough and my grand daughter is no exception!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Candies
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in vanilla and gradually add flour, alternately with milk, beating well after each addition.
- Stir in the chocolate chips and nuts.
- 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.
- In a microwaveable bowl, melt candy coating, stir until smooth.
- Dip the balls in the coating, using skewers to help you move them and to get the excess chocolate off.
- Place the balls on a baking sheet lined with waxed paper and refrigerate until firm and set.
- You can also remelt the chocolate and drizzle over the balls and refrigerate again.
- Store in airtight container in the refrigerate.
COOKIE DOUGH POPS RECIPE - HOW TO MAKE COOKIE DOUGH POPS
Steps:
- 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. Mix in vanilla and salt. Add flour and mix to combine, then mix in milk. 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. Working 1 at a time, spoon 1 Tbsp melted candy into each pop mold and use back of the spoon to evenly coat sides, allowing excess to pool in center. Refrigerate until firm, about 5 minutes. Push craft stick partially into mold and coat sides with melted chocolate again. Let set. Fill each pop mold with 1 Tbsp cookie dough mix (you will have leftover mix you can refrigerate or freeze in balls), leaving a gap between dough and top of mold. Fill in gap by spooning in an additional 1 Tbsp melted chocolate, and use a small offset spatula to smooth and scrape away any excess. Refrigerate until chocolate has set firmly, about 5 minutes. Gently remove pops, pushing each stick through mold and further into pop once it is fully removed. Repeat steps to make a total of 16 pops. Once set, use excess melted chocolate as glue to decorate pops.
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COOKIE DOUGH POPS RECIPE - HOW TO MAKE COOKIE DOUGH POPS
Tasty Easter treats with a surprise inside: Cookie Dough Pops! Use melted chocolate as glue to decorate the pops.
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- 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. Mix in vanilla and salt. Add flour and mix to combine, then mix in milk. 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. Working 1 at a time, spoon 1 Tbsp melted candy into each pop mold and use back of the spoon to evenly coat sides, allowing excess to pool in center. Refrigerate until firm, about 5 minutes. Push craft stick partially into mold and coat sides with melted chocolate again. Let set. Fill each pop mold with 1 Tbsp cookie dough mix (you will have leftover mix you can refrigerate or freeze in balls), leaving a gap between dough and top of mold. Fill in gap by spooning in an additional 1 Tbsp melted chocolate, and use a small offset spatula to smooth and scrape away any excess. Refrigerate until chocolate has set firmly, about 5 minutes. Gently remove pops, pushing each stick through mold and further into pop once it is fully removed. Repeat steps to make a total of 16 pops. Once set, use excess melted chocolate as glue to decorate pops.
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