Dessert - Starbucks cookie dough cake pops recipes

Author: Carie Stokes

I'll show you how to make this safe-to-eat edible cookie dough with no eggs and with the option to heat treat your flour (recommended if you intend to serve these to others) for a fun and unique snack!I used these cake pop sticks (affiliate) from Amazon for dipping my cookie dough pops Everyone loves to eat raw cookie dough, now you can enjoy your Edible Cookie Dough Pops dipped in chocolate and topped with a mini chocolate chip cookie. Our cookie dough pops make a fun and delicious no-bake summer treat for snacking or special occasions.

Cookie Dough Pops
Edible Cookie Dough Pops
Cookie Dough Pops
What kind of Cake Pops does Starbucks have?
How do you make Starbucks chocolate cake pops?
Are cookie dough Pops easy to make?
What are the best desserts at Starbucks?

Cookie Dough Pops are like cake pops, only much easier to make (and in this blogger's opinion, much tastier, too!). I'll show you how to make this safe-to-eat edible cookie dough with no eggs and with the option to heat treat your flour (recommended if you intend to serve these to others) for a fun and unique snack!I used these cake pop sticks (affiliate) from Amazon for dipping my cookie dough pops
Provided by: Sam Merritt
Total time: 60 minutes
Prep time: 45 minutes
Yields: 22 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

1 ¾ cup all-purpose flour** ((215g))
1 cup unsalted butter (softened to room temperature (226g))
1 ½ cup brown sugar (tightly packed (250g))
¼ cup sugar ((50g))
1 teaspoon vanilla extract
½ teaspoon salt
½ cup mini chocolate chips ((85g))
10 oz dark chocolate melting wafers ((285g))
Sprinkles (optional)

Nutrition:

How to cook:

In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
Add vanilla extract and salt, stir well.
Gradually add cooled, sifted flour mixture, stirring until completely combined.
Stir in mini chocolate chips.
Scoop cookie dough into 1 ½ Tablespoon-sized balls and roll between your palms until smooth.
Place on a wax paper lined cookie sheet and chill in the refrigerator for 20 minutes (I don't advise chilling longer than this as they will not take the cake pop sticks as well if they are chilled much longer).
While the dough chills, prepare a box or piece of styrafoam by making a tiny hole in your surface, check to be sure that a cake pop stick fits and will be supported once you add your cookie dough.
Once cookie dough balls have chilled, prepare melting wafers in a small bowl according to package instructions.
Dip one end of your cake pop stick about ½" into the melted dark chocolate, and then gently insert about halfway into a cookie dough ball.
Hold the stick and dip cookie dough into your bowl of melted dark chocolate. Drain off excess chocolate and then immediately add sprinkles. Place the stick into your prepared box or styrofoam to allow the chocolate to harden before storing or serving.
Enjoy!

Notes: Starbucks Menu Cake Pops : Top Picked from our Experts, Starbucks Menu Cake Pops Flavors - Morinonakaseikotuin hot bidin.expandscotus.org. Starbucks menu cake pops flavors. Chocolate chip …

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starbucks cookie dough cake pops

Starbucks Cake Pops: Birthday Cake, Chocolate & Cookie

This is a taste test/review of Starbucks Cake Pops in three flavors including Birthday Cake , Chocolate and Cookie Dough . They were $2.50 each. Music …

Everyone loves to eat raw cookie dough, now you can enjoy your Edible Cookie Dough Pops dipped in chocolate and topped with a mini chocolate chip cookie.
Provided by: Karyn Granrud
Total time: 55 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 40 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

Chocolate candy, CandiQuik, Almond Bark, Candy Melts
Mini Chocolate Chip Cookies, Mini Chips Ahoy!
1 cup unsalted butter, soft
1 1/2 cup brown sugar
2 Tablespoon vanilla extract
2 1/2 cup flour
1 teaspoon salt
1 cup mini chocolate chips

Nutrition:

Calories: 124 calories
Carbohydrate: 16 grams carbohydrates
Cholesterol: 12 milligrams cholesterol
Fat: 6 grams fat
Fiber: 1 grams fiber
Protein: 1 grams protein
Saturated Fat: 4 grams saturated fat
Serving Size: 1 serving
Sodium: 59 grams sodium
Sugar: 10 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 2 grams unsaturated fat

How to cook:

Mix the butter and brown sugar together until combined. Add in the vanilla and the flour. Stir in the mini chocolate chips.
Use a 1″ cookie scoop to measure out the dough balls. Hand roll until smooth then chill them for 10 minutes to firm up.
Melt the chocolate candy according to the directions and stir until completely melted and smooth. Dip a lollipop stick into the chocolate and then insert it into the dough ball.
Once all the sticks are added, the dough should be at room temperature, but not soft. Dip the pops into the chocolate completely coating the dough. Attach a mini chocolate chip cookie to decorate then stand up to dry or place pop down, candy apple style to dry.

Notes: This site uses cookies, but not the kind you eat, Starbucks Coffee Company. Order; Cards; Gift; Find a My Rewards; History; Personal info; Payment methods; Settings; Sign out; Menu / Cookie Dough …

Our cookie dough pops make a fun and delicious no-bake summer treat for snacking or special occasions.
Provided by: Diana Rattray
Total time: 182 minutes
Cook time: 2 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

1 1/4 cups all-purpose flour
3/4 cup light brown sugar, packed
4 ounces (1/2 cup) unsalted butter, softened
1 tablespoon milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips
1 (12-ounce) package chocolate candy melts, for coating, any color or flavor
Sprinkles, optional
Finely chopped nuts, optional
Colored sugars, optional

Nutrition:

How to cook:

Gather the ingredients and heat the oven to 350 F.
Spread the flour out on a rimmed baking sheet and toast it in the preheated oven for 5 minutes. Remove the pan to a rack and cool completely.
In a mixing bowl with an electric mixer, beat the brown sugar and butter together for about 4 minutes, or until light and fluffy.
Beat in the milk, vanilla extract, and salt. Add the flour and beat on low speed until blended. Fold in the chocolate chips.
Cover the bowl and refrigerate the cookie dough for 20 to 30 minutes, or until thoroughly chilled.
Scoop up the chilled dough up with a cookie scoop or spoon and use your hands to shape it into a smooth 1-inch ball. Set it on a parchment or wax paper-lined baking sheet. Repeat with the remaining cookie dough. You will have 18 to 20 balls.
Melt the chocolate candy melts in a small, deep bowl or heatproof cup in the microwave. Heat for about 1 minute on 50 percent power. Stir and continue for about 30 seconds on 50 percent power and stir. If needed, continue in 10-second increments until smooth.
Dip the end of one of the lollipop sticks into the melted chocolate and then insert that end about 1/2 inch into a cookie dough ball. Repeat with the remaining lollipop sticks and cookie dough balls.
Place the tray of cookie dough balls in the freezer until frozen solid.
Once frozen, remelt the candy melts. If you'd like the balls to have a perfect round coating, place a block of styrofoam on the countertop.
Dip each ball into the melted chocolate and turn, letting all excess drip back into the bowl or cup.
Sprinkle with finely chopped nuts, sprinkles, or colored sugar as desired.
Carefully insert the end of the lollipop stick into a polystyrene plastic block to allow the chocolate coating to dry. Alternatively, place the ball stick-up on the lined baking sheet. Repeat with the remaining cookie dough pops.
Place the cookie dough pops on the tray or wrap in lollipop wrappers. Store in the refrigerator.

Notes: 1 Sugar Spun Run reviews, Review groups: