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Birthday Cookie Cake Pops
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Calling all cookie pop lovers! The only thing better than a big slice-o-cake is a buffet full of frosting-topped, sprinkle-studded birthday cookie cake pops. There’s no baking, no stacking and no forks required when it comes to this portable treat.
All you need is three simple ingredients to go from cream-filled sandwich cookies to the ultimate sweets on-a-stick. Roll the cookie pop mixture into balls to keep it simple, or flatten them slightly into pucks for bite-sized cakes. Then all that’s left to do is dip and dunk the pops in your choice of melted chocolate, pipe on a frosting border and douse ’em with sprinkles. For added pizzazz, insert a birthday candle on top. And in 30 minutes, you’ll be singing the good ol’ Happy Birthday tune with a handheld dessert that does double-duty as tabletop décor.
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Birthday Cookie Cake Pops
- YIELD: 12 to 14 pops
- 18 cream-filled sandwich cookies, such as Oreos
- 4 ounces cream cheese
- 1 1/2 cups chocolate chips
- Assorted frostings, for decorating
- Assorted sprinkles, for decorating
- Candles, for decorating
- Food processor; Lollipop sticks
In the bowl of a food processor, pulse the cookies until they are roughly crumbled. Add the cream cheese and continue pulsing until there are no large pieces of cookie remaining and the mixture is well combined.
Using your hands, roll portions of the cookie mixture into 1-inch balls then flatten them slightly so they are puck-shaped. Insert a lollipop stick into each cookie pop then place them on a parchment paper-lined baking sheet. Freeze the pops for 30 minutes.
Melt the chocolate chips in the microwave on 30-second intervals, stirring between each interval. Dip the cookie pops in the melted chocolate, shake off any excess, then top them with the sprinkles and return them to the baking sheet until the chocolate is set. Once set, pipe a frosting border around the edge then trim the candles and insert them into the top of each cookie pop.
Serve immediately or store in the fridge until ready to serve.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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