Not only did I make pumpkin cookie dough pops, but I also made mummy cookie dough pops. These ones are by far my favorite decorate cookie pops thus far. They are similar in construction to the pumpkin ones with a few minor differences.
Ingredients
1 cup all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 stick of butter, softened
3/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup white chocolate chips, chopped
2 bags white chocolate appeals
Black candy for eyeballs (or you can just dye some white chocolate black, which is what I did or use an edible writing pen)
Directions
1. In a large bowl, cream together the butter and packed brown sugar (make sure you really cream it together because if you don't, the sugar might be grainy).
2. Add the vanilla, cinnamon, salt, and flour. Mix until well combined.
3. Add in the white chocolate chips.
4. Roll into balls and flatten a little bit (kind of like a thick quarter). Place the popsicle stick into the ball (if it gets to cold and you try to put the popsicle stick into the cookie dough ball, it will crack). Refrigerate until firm.
5. Melt the chocolate in a double broiler or melting pot.
6. Remove the stick. Dip into the melted chocolate; place the stick back in the cookie dough.
Directions
1. In a large bowl, cream together the butter and packed brown sugar (make sure you really cream it together because if you don't, the sugar might be grainy).
2. Add the vanilla, cinnamon, salt, and flour. Mix until well combined.
3. Add in the white chocolate chips.
4. Roll into balls and flatten a little bit (kind of like a thick quarter). Place the popsicle stick into the ball (if it gets to cold and you try to put the popsicle stick into the cookie dough ball, it will crack). Refrigerate until firm.
5. Melt the chocolate in a double broiler or melting pot.
6. Remove the stick. Dip into the melted chocolate; place the stick back in the cookie dough.
7. Place back in the refrigerator until the chocolate gets hard.
8. Dip the pop into the chocolate. Gently tap the stick on the side of the bowl until all the excess chocolate has come off (do not tap the stick as it will likely knock the cookie dough off the stick).
9. Place the stick into a Styrofoam block. Once done dipping them, place back in the refrigerator until dry.
10. Once dry, place the eyes onto the pops.
11. Drizzle with extra white chocolate to give the pop a mummy effect. Place back in the styrofoam block and back in the refrigerator until it is dry. Package.
Note: These do not have to be stored in the refrigerator but most people like their cookie dough cold (if you wanted to eat warm cookie dough, you should just eat a cookie)
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