Cookie Dough Cake Pops

These pops are always a hit! Cookie dough covered in chocolate and sprinkles. Who can resist?

Ingredients

Ingredients
Servings:
balls
Double Chocolate Trouble Cookie Dough
g
Dark Chocolate
Multi-Colored Sprinkles

Instructions

Preparing In The Kitchen
  1. Divide each cookie ball and roll each half into a small ball. Place them on a tray or plate and refrigerate for 1-2 hours.
  2. To melt the chocolate, fill half of a medium saucepan with water, place a smaller saucepan with handles on top of the pan so that it fits but doesn’t touch the water. Lower the heat to a very gentle simmer. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.
  3. Remove one by one cookie ball from the fridge, pin a wooden stick into a cookie ball gently to reach about middle of the ball. Dip the cookie ball into the chocolate until it is completely covered. Very gently tap the stick against the edge of the bowl allow excess coating to drop off.
  4. Decorate the cookie ball with sprinkles and place upright into a glass and place back into the fridge.

Preparing In The Kitchen
  1. Divide each cookie ball and roll each half into a small ball. Place them on a tray or plate and refrigerate for 1-2 hours.
  2. To melt the chocolate, fill half of a medium saucepan with water, place a smaller saucepan with handles on top of the pan so that it fits but doesn’t touch the water. Lower the heat to a very gentle simmer. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.
  3. Remove one by one cookie ball from the fridge, pin a wooden stick into a cookie ball gently to reach about middle of the ball. Dip the cookie ball into the chocolate until it is completely covered. Very gently tap the stick against the edge of the bowl allow excess coating to drop off.
  4. Decorate the cookie ball with sprinkles and place upright into a glass and place back into the fridge.

Double Chocolate Trouble

Double Chocolate Trouble

5/5

4,79 

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