Last-minute ideas are sometimes the best. My daughter went off to a gift exchange this afternoon and I wanted to send dessert. I was thinking I would make Oreo ice cream pie, one of my “go-to’s” but when I asked my daughter she said, “cookie dough cake pops.” I went online and found a very easy recipe and, miraculously, I had all of the ingredients. I adapted the recipe from Sally’s Baking Addiction but used white chocolate instead of dark.
These cake pops were super easy to make and, after taste-testing, I have determined that the Christmas calories are worth it. I put gold tissue paper in the bottom of a mason jar and topped the lid with a burlap doily. I poked holes in the doily and pushed the cake pops through to create a little bouquet of Christmas sweetness.
1/2 cup unsalted butter, softened to room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 Tbsp milk
1/2 tsp vanilla extract
1 and 1/4 cups all-purpose pastry flour
1/2 tsp salt
1/2 cup mini chocolate chips
1 package Ghirardelli white melting chocolate wafers
1 package Wilton 5 ” Bamboo lollipop sticks
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 1 large cookie sheet with parchment paper. Roll dough into balls, about 1.5 tablespoons of dough per ball. Insert stick into each ball. Freeze balls for at least 20 minutes on 1 cookie sheet.
Melt chocolate 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 sprinkles of your choice and hold the stick for about a minute before putting down on lined cookie sheet. This will allow the chocolate to set and avoid a flattened top. Store in the refrigerator for up to 1 week.