Chocolate Chip Cookie Pops
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 :)
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
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 8x8 or 9x9 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.
For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed when brought to room temperature first (set on the counter for 30 minutes to an hour) so the icing and cookie has time to get soft again. Can stay at room temperature for 5-6 hours!
For Freezing: You can freeze balls without any melted chocolate and then thaw and dip when you want. Or you can freeze completely complete and just thaw for a bit before enjoying.