Servings 14 pops
Ingredients
- 18 vanilla sandwich cookies with cream filling
- 4 ounces cream cheese
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 1/2 cups white chocolate chips or white candy melts
- Rainbow sprinkles, for topping
Equipment:
- Lollipop sticks
Instructions
- In the bowl of a food processor, pulse the sandwich cookies until they are roughly chopped. Add the cream cheese, lemon juice and lemon zest, pulsing the mixture until it is combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper or wax paper. Using your hands, scoop out a portion of the cookie mixture and roll it into 1-inch balls, arranging the balls on the baking sheet. Insert a lollipop stick into each cookie ball then freeze them for 30 minutes.
- Melt the chocolate chips or candy melts until they are smooth. Dip each cookie pop into the chocolate then immediately top it with sprinkles. Return each coated cookie pop to the baking sheet then refrigerate them for 10 minutes or until the chocolate is set.
Notes
- You can melt the chocolate in the microwave (in 30-second bursts, stirring between each one) or in a double boiler. A double boiler involves setting a heat-safe bowl with the chocolate in it over a saucepan of simmering water. The bottom of the bowl shouldn’t touch the water, but the heat will melt the chocolate as you stir it.
- Room-temperature cream cheese will be the easiest to incorporate with the cookie crumbs and the rest of the ingredients. The cream cheese should be easy to indent with your finger—that’s how you know it’s at the right temperature!
- A blender won’t be able to evenly chop the cookies or combine the ingredients like a food processor can. I highly recommend investing in a food processor if you don’t own one.
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