Last post I mentioned these cookie dough pops I found on Pinterest. I knew I had to make them right away. And trust me, you do too! Take a gob of (eggless) cookie dough, place it on a stick, and dip it in chocolate. Oh yeah, and then cover it in more chocolate chips, sprinkles, whatever you want. Need I say more...
Cookie Dough Truffle Pops
Servings: about 24 pops
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup sugar
1/2 cup packed light brown sugar
2 tbsp. milk
1/2 tsp. vanilla
1 1/4 cups flour
1/2 tsp. salt
1/2 cup mini chocolate chips
~24 (4 inch) lollipop sticks
Dark cocoa candy coating chips, for dipping
Additional mini chocolate chips, chocolate jimmies, or sprinkles
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Blend in the milk and vanilla. Scrape down the sides of the bowl as needed. With the mixer on low, slowly add in the flour and salt, mixing until incorporated. Fold in the chocolate chips with a spatula. If the dough is too soft to work with, cover and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Using a small ice cream scoop or tablespoon, remove a portion of the dough (about the size of a ping-pong ball) and roll into a ball. Place the ball on the cookie sheet and stick a lollipop stick about half way into the ball. Gently pinch the dough around the lollipop stick. Repeat with the remaining dough. Refrigerate the cookie dough pops for 30 minutes or freeze for 15 minutes.
Melt the candy coating chips according to the directions on the package. Remove the cookie dough pops from the freezer and dip each into the chocolate to completely cover the ball. (I used a small knife to help cover them evenly and spread the chocolate around.) Immediate cover in mini chocolate chips, jimmies, or sprinkles. Place on the cookie sheet and allow the chocolate to set.
Store in an airtight container in the refrigerator.
Source: barely adapted from Sally's Baking Addiction