Cookies
Spring Sugar Cookie Pops
Cookies
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Spring Sugar Cookie Pops
Level
Easy
Prep
10 minutes
Cook
12 minutes
Servings
12 pops
  • Not Available
Key Ingredients
Toll House
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
Ingredients
Make It
Step 1
For this recipe, you will also need 1 Styrofoam block or cardboard box (for pops to dry upright).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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!