Elephant Cookie Dough Pops Recipes

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CHRISTINA'S COOKIE POPS



Christina's Cookie Pops image

Provided by Food Network

Categories     dessert

Time 32m

Yield 16 servings

Number Of Ingredients 8

2 (1 pound) tubs prepared vanilla frosting
Assorted food coloring, liquid or gel
1/2 cup multicolored sprinkles
1/2 cup mini jelly beans
1/2 cup mini chocolate morsels
1/2 cup chocolate-covered candies (such as: M & M's)
1/2 cup edible silver sprinkles
1 (18-ounce) tube prepared slice-and-bake sugar cookies

Steps:

  • Bake cookies according to package directions. Immediately after removing from oven, insert a lollipop stick into 1 end of each cookie. Place on a rack to cool completely.
  • Meanwhile, divide icing into as many small bowls as you wish to color. Mix desired food coloring into each bowl.
  • Ice the cookies in different colors and decorate with candy, and sprinkles.

Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 7 grams

COOKIE DOUGH POPS



Cookie Dough Pops image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 45 pops

Number Of Ingredients 9

2/3 cup butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon salt
1 cup mini chocolate chips
Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook's Note)

Steps:

  • With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
  • Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.

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