These cookie dough pops make a fun and tasty no-bake summer treat. They're perfect for parties and special occasions and they make a fabulous addition to kids' lunch boxes.
The pictured cookie dough pops were coated with milk chocolate, white chocolate, and peanut butter candy melt coatings. Use your favorite coating flavors and colors, or use almond bark. Decorate the pops with sprinkles, more mini chocolate chips, finely chopped nuts, or colored sugars.
Additional non-food items you'll need:
- 18 to 20 lollipop sticks
- 1 square or round piece of styrofoam (for drying the lollipops)
- 1/2 cup (1 stick) butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 tablespoon milk (or light cream or evaporated milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups flour (heated, see tips)
- 1/2 cup mini semisweet chocolate chips
- 1 package (12 ounces) of candy melts for coating (chocolate, white chocolate, or another color or flavor)
- Optional: sprinkles, finely chopped nuts, or colored sugars
Line a rimmed baking sheet or large tray with parchment paper or wax paper.
In a mixing bowl with an electric mixer, beat the butter and brown sugar together for about 4 minutes, or until light and fluffy. Beat in the milk or cream, vanilla, and salt. Add the flour and beat on low speed until blended. Fold in the chocolate chips.
Cover the bowl and refrigerate the cookie dough for 20 to 30 minutes, or until thoroughly chilled.
Scoop a bit of the chilled dough up with a cookie scoop and use your hands to shape it into a smooth ball. Set it on the parchment or wax paper-lined baking sheet. Repeat with the remaining cookie dough. You will have from 18 to 20 balls (about 1-inch in diameter).
Melt the chocolate candy melts in a small, deep bowl or cup in the microwave. Heat for about 1 minute on 50% power. Stir and continue for about 30 seconds on 50% power. Stir. If they need a bit more time, continue on 50% power for about 10 seconds at a time until smooth. Microwave power differs, so check them frequently.
Dip the end of one of the lollipop sticks into the melted chocolate and then insert that end about 1/2 inch into a cookie dough ball. Repeat with the remaining lollipop sticks and cookie dough balls.
Place the tray of cookie dough balls in the freezer until frozen solid.
Re-melt the candy melts.
Place a block of styrofoam on the countertop.
Dip each ball into the melted chocolate and turn, letting all excess drip back into the bowl or cup.
Sprinkle with finely chopped nuts, sprinkles, or colored sugar as desired.
Carefully insert the end of the lollipop stick into the styrofoam block to allow the chocolate coating to dry. The styrofoam will allow the coating to dry undisturbed. The coating dries quickly, so you could let the pops air-dry a bit and then place them back on the parchment paper, top-down.
Repeat with the remaining cookie dough pops.
Place the cookie dough pops back on the tray or wrap in lollipop wrappers.
Store the cookie dough pops in the refrigerator.
How To Heat Treat Flour
Consuming raw flour creates a risk of food-borne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30 second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.