Unsalted Butter (2/3 cup)
to room temperature, then in a stand mixer, cream together the butter,
Brown Sugar (2 Tbsp)
Granulated Sugar (1/4 cup)
Biscoff Cookie Spread (1/4 cup)
Vanilla Extract (1/2 tsp)
. Mix on low
In a small bowl, mix together the
Meringue Powder (1/2 Tbsp)
Water (2 Tbsp)
. Then add to mixer bowl and mix well. In a medium bowl, combine
All-Purpose Flour (1 3/4 cups)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
Next, add it to the mixer bowl, a little at a time, mixing on low, until dough starts to form. Add in
Mini Chocolate Chips (1/2 cup)
and mix until incorporated.
Lightly dust silicone molds with all purpose flour, removing excess. Add a small amount of cookie dough to each cavity, pressing down with your fingers until cavity is full, and making sure the top of the dough is flush to the mold.
CANDIQUIK® Vanilla Candy Coating (1 pckg)
square in a microwave safe bowl and melt according to instructions on package. Dip the tips of the lollipop sticks into the candy melt. Insert them into the flowers.
Place the molds in the freezer for 1/2 hour to 1 hour until they are firm enough to pop out of the mold. I placed the pops in an airtight container and kept them in the freezer until it was time to dip them in the candy melt.
Using one color at a time, melt your
Yellow Candy Melts (1 pckg)
Pink Candy Melts (1 pckg)
in the microwave according to package instructions. Make sure coating is just warm, not hot.
Remove a small batch of cookie dough pops from the freezer and dip them in the candy melt. Swirl them around upside down a bit to remove any excess candy melt, then place them upright in a pop holder until the candy melt hardens. Repeat.
For the centers of the flower pops, pour melted candy coating into a disposable candy decorating bag with tip cut off, and add a small dot of candy coating in the middle.
Before the candy melt has set, add
Colored Sugar Crystals (to taste)
on top of pops, then serve once coating has set. Store in an airtight container.