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SideChef
Recipes
American
Biscoff Cookie Dough Pops
Recipe

15 INGREDIENTS • 10 STEPS • 2HRS

Biscoff Cookie Dough Pops

5
2 ratings
It's a wonderful combination of Biscoff flavor and raw chocolate chip cookie dough (don't worry, no eggs involved). You've gotta try it!
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The Sweet Chick
Hi I'm Carole. I am a stay at home mother to two cute and rowdy kids and a wife to a supportive husband. I’m addicted to sweets & love trying new recipes.
http://www.thesweetchick.com
It's a wonderful combination of Biscoff flavor and raw chocolate chip cookie dough (don't worry, no eggs involved). You've gotta try it!
2HRS
Total Time
$0.94
Cost Per Serving
Ingredients
Servings
12
US / Metric
Unsalted Butter
2/3 cup
Unsalted Butter
Brown Sugar
2 Tbsp
Brown Sugar
Granulated Sugar
1/4 cup
Granulated Sugar
Biscoff Cookie Spread
1/4 cup
Biscoff Cookie Spread
Vanilla Extract
1/2 tsp
Vanilla Extract
or Vanilla Paste
Meringue Powder
1/2 Tbsp
Meringue Powder
Water
2 Tbsp
Water
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Salt
Mini Chocolate Chips
1/2 cup
Mini Chocolate Chips
CANDIQUIK® Vanilla Candy Coating
1 pckg
(16 oz)
CANDIQUIK® Vanilla Candy Coating
Pink Candy Melts
1 pckg
(12 oz)
Pink Candy Melts
Yellow Candy Melts
1 pckg
(12 oz)
Yellow Candy Melts
Colored Sugar Crystals
to taste
Colored Sugar Crystals
Nutrition Per Serving
VIEW ALL
Calories
763
Fat
40.6 g
Protein
3.9 g
Carbs
94.6 g
Add to plan
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Biscoff Cookie Dough Pops
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author_avatar
The Sweet Chick
Hi I'm Carole. I am a stay at home mother to two cute and rowdy kids and a wife to a supportive husband. I’m addicted to sweets & love trying new recipes.
http://www.thesweetchick.com
Cooking InstructionsHide images
step 1
Bring Unsalted Butter (2/3 cup) to room temperature, then in a stand mixer, cream together the butter, Brown Sugar (2 Tbsp) and Granulated Sugar (1/4 cup). Add Biscoff Cookie Spread (1/4 cup) and Vanilla Extract (1/2 tsp). Mix on low
step 1 Bring Unsalted Butter (2/3 cup) to room temperature, then in a stand mixer, cream together the butter, Brown Sugar (2 Tbsp) and Granulated Sugar (1/4 cup). Add Biscoff Cookie Spread (1/4 cup) and Vanilla Extract (1/2 tsp). Mix on low
step 2
In a small bowl, mix together the Meringue Powder (1/2 Tbsp) and 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), and Salt (1/2 tsp).
step 2 In a small bowl, mix together the Meringue Powder (1/2 Tbsp) and 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), and Salt (1/2 tsp).
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
Place a 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.
step 5 Place a 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.
step 6
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.
step 6 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.
step 7
Using one color at a time, melt your Yellow Candy Melts (1 pckg) and Pink Candy Melts (1 pckg) in the microwave according to package instructions. Make sure coating is just warm, not hot.
step 7 Using one color at a time, melt your Yellow Candy Melts (1 pckg) and Pink Candy Melts (1 pckg) in the microwave according to package instructions. Make sure coating is just warm, not hot.
step 8
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.
step 8 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.
step 9
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.
step 10
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.
step 10 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.
Tags
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American
Microwave
Shellfish-Free
Kid-Friendly
Vegetarian
No-Bake Dessert
Dessert
Mother's Day
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