Cake pops are a wonderful thing, but have you ever tried cookie pops?  These cookie pops are so simple … no baking required!  Yesterday I wanted to make something that didn’t requiring turning the oven on … it was over 90° here in southern California.  I decided to make cookie pops.  I had made similar ones in the past using cream cheese, but did not feel comfortable about leaving them out of the fridge … did I mention that it was over 90°? 

These cookie pops are made from cookies, therefore they are not as moist as a cake pop.  My husband, the peanut butter addict, thought that they were wonderful. 

You will need …

  Lollipop sticks, sprinkles (optional) and chocolate for dipping!

Crush, crumble or smash the Nutter Butters … use a resealable plastic bag and rolling-pin or a food processor (I need to buy a new one) … you want crumbles not powder … pour them in a large mixing bowl …

Mix in the whole can of icing …

Prep a cookie sheet with waxed paper or parchment and melt about 1/2 cup of the chocolate.  Roll the mixture into balls (3/4″ – 1″) … the mixture will be appear dry, but does firm up while you are working with it.  Use a lollipop stick to “drill” a hole about half way into the ball … then dip the stick into the melted chocolate and insert it into the ball … lay on cookie sheet.   

Put the tray of cookie pops in the fridge for 1 hour or until totally chilled.  Prep a sucker stand (styrofoam) and chocolate for dipping … remove about 10 – 12 pops from fridge … start dipping making sure that you cover the entire ball all the way to the stick … tap off excess chocolate … add sprinkles (optional) and place in stand to dry!

NUTTER BUTTER COOKIE POPS

1 package of Nutter Butter cookies

1 16 oz. can vanilla frosting

1 pound of chocolate

Lollipop sticks

Sprinkles (optional)

Crumble cookies in resealable plastic bag (gallon size) and rolling-pin or use a food processor.  Pour cookie crumbled cookies into a large mixing bowl.   Add frosting and mix well.   Prep cookie sheet with waxed paper or parchment and melt 1/2 cup of chocolate.  Roll the cookie mixture into balls (3/4″ – 1″).  Use a lollipop stick to “drill” a hole about half way into the ball, then dip the stick into melted chocolate and insert into the hole.  Lay pop on cookie sheet and repeat until all mixture is used.  Place tray of pops in the refrigerator for 1 hour or until chilled.  Melt remainder of chocolate.  Remove 10 – 12 pops from the fridge and dip into melted chocolate, making sure that the entire pop is covered in chocolate.  Tap off excess chocolate, add sprinkles if desired and place pop in a lollipop stand or styrofoam to dry.     Makes 35 – 40 pops