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Cookie Dough Truffle Pops

Delightful treats combining creamy cookie dough and rich chocolate coating, perfect for any occasion.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup all-purpose flour Ensure to heat-treat before using.
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar Packed.
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • ½ cup mini chocolate chips
For coating
  • 1 cup semi-sweet chocolate chips
  • 12 pieces lollipop sticks

Method
 

Preparation
  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Stir in the vanilla extract and milk.
Mixing
  1. Gradually add the flour, mixing until fully incorporated.
  2. Fold in the mini chocolate chips until evenly distributed.
Shaping
  1. Roll the cookie dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
  2. Insert the lollipop sticks into each ball and freeze for about 15-20 minutes.
Coating
  1. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth and melted.
  2. Dip each cookie dough ball into the melted chocolate, allowing any excess chocolate to drip off.
  3. Place the coated pops back onto the parchment-lined baking sheet.
Chilling
  1. Once all the pops are coated, return them to the freezer for another 10-15 minutes to set the chocolate.
  2. Enjoy your Cookie Dough Truffle Pops!

Notes

Store leftover Cookie Dough Truffle Pops in an airtight container in the refrigerator for up to a week, or freeze them for up to three months. If frozen, thaw at room temperature for 15 minutes before enjoying for the best texture. Make sure to heat-treat your flour before using it to eliminate potential bacteria.