Servings 14 pops
Ingredients
- 18 chocolate sandwich cookies with cream filling
- 4 ounces cream cheese
- 1 1/2 cups milk chocolate or semisweet chocolate chips
- 1 Tablespoon vegetable oil
- Assorted sprinkles, crushed nuts or toasted coconut flakes
Equipment:
- Lollipop sticks
Instructions
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
Notes
- When dipping the pops into the melted chocolate, gently rotate and swirl them to ensure an even coating. Allow any excess chocolate to drip off before placing them on the baking sheet.
- Turn these cookie pops into cookie truffles by serving them sans lollipop sticks.
- This recipe can be easily doubled.
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