Holiday Sugar Cookie Pops
Makes 12 pops
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, bake and cool according to package instructions
- 2 ounces (quarter of an 8-ounce package) cream cheese, at room temperature
- 1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
- 2 teaspoons vegetable oil
- 1 package (2.4 ounces) sprinkles
Break baked cookies into large pieces and place in food processor. Add cream cheese and process until combined and the mixture gathers into a ball on the blade. Transfer cookie mixture to bowl.
Line large plate or baking sheet with wax or parchment paper. Form cookie mixture into 1 ¼-inch balls with your hands, using about 1 tablespoon for each. If cookie mixture is too soft, refrigerate for about 15 minutes. Set balls on the prepared plate.
Microwave 2 tablespoons of the morsels in medium, microwave-safe bowl on High power for 45 seconds; STIR. If needed, microwave at additional 15-second intervals, stirring just until smooth.
Dip the tips of 12 cookie pop sticks into the melted white morsels and insert into the cookie balls about halfway. Freeze for 30 minutes.
Microwave remaining morsels and vegetable oil in medium, microwave-safe bowl on High power for 45 seconds; STIR. If needed, microwave an additional 15-second intervals, stirring just until smooth.
One at a time, dip chilled cookie ball into melted morsels. Roll ball around with the stick and a spoon or fork. Once coated, quickly add desired sprinkles and gently place pop upright in a styrofoam block or a pre-punched cardboard box. Place in refrigerator until needed.
Once set, these pops can be made into fun bouquets. Add them to a pretty vase, tie them with holiday ribbon or just enjoy them with friends and family on the spot!