Spring Sugar Cookie Pops
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- ●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
For this recipe, you will also need 1 Styrofoam block or cardboard box (for pops to dry upright).
Break 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 ounces of the morsels in medium, microwave-safe bowl on High power for 45 seconds; STIR. If needed, microwave an additional 15-second intervals, stirring just until smooth.
Dip the tip of the cookie pop stick into the melted white morsels and insert into the cookie balls about half-way. 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 Once set, these pops can be made into fun bouquets. Add them to a pretty vase, tie them with ribbon or just enjoy them with friends on the spot!
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