Cookie Dough Pops
Cookie Dough Pops are like cake pops, only much easier to make (and in this blogger's opinion, much tastier, too!). I'll show you how to make this safe-to-eat edible cookie dough with no eggs and with the option to heat treat your flour (recommended if you intend to serve these to others) for a fun and unique snack!I used these cake pop sticks (affiliate) from Amazon for dipping my cookie dough pops
Nutrition Facts
Ingredients
Instructions
In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
Add vanilla extract and salt, stir well.
Gradually add cooled, sifted flour mixture, stirring until completely combined.
Stir in mini chocolate chips.
Scoop cookie dough into 1 ½ Tablespoon-sized balls and roll between your palms until smooth.
Place on a wax paper lined cookie sheet and chill in the refrigerator for 20 minutes (I don't advise chilling longer than this as they will not take the cake pop sticks as well if they are chilled much longer).
While the dough chills, prepare a box or piece of styrafoam by making a tiny hole in your surface, check to be sure that a cake pop stick fits and will be supported once you add your cookie dough.
Once cookie dough balls have chilled, prepare melting wafers in a small bowl according to package instructions.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Sugarspunrun →Chef's Notes
**Raw flour has been linked to E-Coli. In order to protect yourself, heat treat your flour before using. You can follow my instructions here in my edible cookie dough post if you would like to heatproof your flour.
Cookie dough pops will keep up to a week in an airtight container in the refrigerator.
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Reviews from the Original Source
How do I get it a smooth consistency? It’s kinda grainy from the sugar.
Did you make this recipe?
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