These chocolate chip cookie pops are absolutely magic! They’re based off a cake pop, but they’re a cookie pop, which is even better. Thomas came up with this idea, and I knew I had to try it. All you do is make chocolate chop cookies, buttercream icing, mix them together, dip them in chocolate, and add sprinkles! I don’t think these really exist many other places so I’m pretty excited about this one and hope you love them too 🙂 I found these reusable cake pop sticks on Amazon & they work great!
What you need to make chocolate chip cookie pops:
- Baked chocolate chip cookies– I used my best salted chocolate chip cookie recipe and cooked them in a sheet pan! I made them nice and underdone so they are nice and soft.
- Buttercream frosting- This is my favorite buttercream frosting, and I use it for all my recipes that call for buttercream. It’s so dang good!
- Chocolate chips- I used semi-sweet chocolate chips for this recipe. You could use whatever percentage of chocolate you prefer!
- Coconut oil- I used a little bit of coconut oil with the chocolate chips to help them melt better.
- Sprinkles- The sprinkles are just a fun little topping! You could top with whatever you’re feeling or even just flakey sea salt is delicious.
What you need to make my best salted chocolate chip cookies:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp instead of 1 tsp. Make sure the butter is at room temperature, it makes a huge difference!
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness.
- Eggs- The eggs help bind the recipe and really help give it taste and texture. I don’t know if flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion.
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps the cookies rise.
- Sea salt- Salt is a must and really helps bring out the flavor!
- Chocolate chips- I used semi-sweet but feel free to use whatever you like! You could use dark chocolate or milk chocolate. Even better, use a mix of two different chocolates! You can use chocolate chunks, chips, etc.
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Alright, let’s get to making the recipe! Enjoy friends!
Chocolate Chip Cookie Pops
For the Cookies:
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour spoon & leveled
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup chocolate chips
For the Buttercream Frosting:
- ¼ cup unsalted butter room temperature
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- pinch of sea salt
For the Chocolate Coating:
- 1¼ cups chocolate chips
- 1 tsp coconut oil
- sprinkles of choice
For the Cookies:
- In a large mixing bowl, cream together the butters and sugars until well combined.
- Add in the egg and vanilla extract and mix well. Then add in the flour, baking soda, and sea salt. Mix well.
- Spray & line an 8×8 or 9×9 baking pan. Press cookie dough into the pan until it covers the bottom. Bake at 350F degrees for 15-20 minutes until slightly browned but still a little underdone. (Depending on the size of the pan) Let cool in the baking pan until cooled completely.
For the Frosting:
- Prepare the frosting while the cookies are cooling. In a medium sized bowl, cream butter with a hand mixer for 1-2 minutes until light and fluffy. Add in powdered sugar, vanilla extract, sea salt, and heavy cream. Mix until combined.
To Make the Cookie Pops:
- In a medium bowl, break up the completely cooled cookies until they're crumbly. You want to make sure the chocolate chips are hardened back up or they'll melt together with everything.
- Add in the buttercream and mix until you get a soft batter. Scoop out dough and roll into balls. Makes about 15-25 balls depending on size. Refrigerate balls for 10 minutes if desired to make them easier to dip.
To Melt the Chocolate:
- In the microwave or on the stovetop, melt the chocolate with the coconut oil.
- Dip each cookie ball in melted chocolate. You can do them on a stick like I did or just by themselves if you don't have any! Lay on their sides on a lined baking sheet. Sprinkle with sprinkles or topping of choice. You can refrigerate for 20-30 minutes to harden the chocolate. ENJOY!
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