Chocolate Chip Cookie Dough Pops!

I love cakepops.  So when I discovered a recipe for cookie dough egg-less truffles I had to try making them into pops.  You can be as creative as you want when it comes to decorating them!  

White almond bark with sprinkles

Cookie dough inside... Genius! 

Rounded cookie dough on wax paper

Chocolate should be a pouring consistency, not too thin.

Dip pops into chocolate until covered.

Decorate away!

Cookie Dough

1/2 cup of butter, softened

1/2 cup of brown sugar, packed

1/4 cup of granulated sugar

1 cup of all purpose flour

1/2 teaspoon of salt

1 tablespoon of vanilla extract

1 cup of chocolate chips

water

Candy

Almond bark (or candy coating)

Sprinkles or other toppings

lollypop sticks 

Beat the butter and sugars until fluffy.  About 3-5 minutes.

Stir in the flour, salt, vanilla and chocolate chips. 

Add enough water, 1 tablespoon at a time until cookie dough consistency is achieved.  You may not need to use water at all.  

Roll dough into balls (I use a small cookie scoop) and place on a cookie sheet lined with wax paper.

Place in refrigerator for about an hour, or until firm and cold.

When dough is chilled, melt almond bark or candy coating in a microwave safe bowl.  

If consistency is too thick, you can add shortening or vegetable oil 1 teaspoon at a time until desired consistency is reached.  I place my bowl of melted chocolate into another bowl of warm water to keep the chocolate soft.  Make sure you don't get water in the chocolate or it will seize up on you.

Only remove a few cookie pops at a time so they remain chilled.

Dip the end of a lollypop stick into the chocolate and then press into the bottom of a cookie dough ball until about halfway through.  

Dip the cookie pop into the chocolate and use a spatula to help cover it completely. Allow the excess to dip off.

Sprinkle your choice of toppings on immediately.  If you allow the chocolate to dry the sprinkles won't stick.  

Place upright in a styrofoam block, container of rice or sugar, or anything else you might have that will hold the pops upright until they dry.

Store in the refrigerator.

Cookie dough adapted from Willow Bird Baking