These pops are pretty straightforward. Whip up a batch of cookie dough, roll into balls, pop in a stick, dunk in chocolate, and sprinkle. Like chocolate chip cookies on a stick! This cookie dough, though, uses milk instead of eggs and heat-treated flour, so they are completely safe to eat. First, roll the balls as big or small as you’d like. Mine were about 1.5 tablespoons of dough. Insert the popsicle stick while the dough is still at room temperature. Next, make sure to freeze the cookie dough balls (while on sticks) before you dip them in chocolate. The cold frozen dough will meld to the popsicle stick and make dipping them much easier. Also, to avoid getting the inevitable “flat top” from resting the dunked balls on your cookie sheet, I made sure to hold the sticks after I dipped them into the chocolate. I tapped off the excess chocolate, sprinkled them with sprinkles, and held the ball for about a minute until the chocolate was mostly set. The egg-free cookie dough is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it—flour is usually baked in a recipe.) We use heat-treated flour in other cookie dough favorites like chocolate chip cookie dough sandwiches, cookie dough cupcakes, cookie dough frosted cookie cups, and brownie cupcakes with cookie dough frosting. And don’t forget cookie dough pretzel bites! So much cookie dough, so little time 🙂 And if you love these, you’ll also love Oreo balls! Option 2 – Oven
