Peppermint Cocoa & Cream Cookie Cake Pops
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 12 Peppermint Cocoa & Cream Cookies or Original Cocoa & Cream Cookies
- • 3 oz cream cheese
- • 10 oz white chocolate candy melts
- • 10 oz milk chocolate candy melts
- • Sprinkles for decoration
- • Cake pop sticks
Make merry memories this holiday season with our Peppermint Cocoa & Cream Cookie "Cake" Pops! This simple recipe is such a fun activity to get the kids or grandkids involved in making some festive treats, either for themselves or to gift to friends and family. Save these for a cookie exchange this holiday season or bring them along to holiday parties - they're a crowd pleaser!
Crushed Peppermint Cocoa & Cream Cookies are combined with silk cream cheese and rolled together to form a deliciously rich truffle. Either leave them in their round form, or shape with cookie cutters and add a cake pop stick!
With white and milk chocolate candy melts, coat the truffles and allow the chocolate to set. This blanket of chocolatey goodness will harden to become a sort of candy-coat and provide a great crunch to bite into before enjoying the velvety cookie truffles.
Have your fun and use your creativity to decorate as you wish! My little sous-chef and I opted for festive sprinkles as well as even more chocolate drizzled over the tops of the pops. Whether you go for a Christmas green and red or a Hanukkah blue and gold, these are completely customizable. The world's your cookie cake pop, as they say!
Once decorated, pop these back in the freezer to set fully and then serve up for yourselves or make a cake pop bouquet - a great handmade gift. And don't forget to wrap them up with a bow!
Instructions
- In a food processor, add the Peppermint Cocoa & Cream Cookies and cream cheese. Mix together on medium-high until completely combined.
- Empty cookie mixture into a bowl. To form the cake pops, gather a generous pinch of dough (about 2 oz) and roll into a ball shape between your palms. Keep a wet paper towel on hand to wipe away the dough to prevent sticking to your hands. Set aside the truffles onto a parchment lined plate or sheet tray.
- Once all cake pops have been formed, insert your pop sticks into each cake pop to about halfway into the rounded-shape. For extra support, you can dab a bit of melted chocolate on the cake pop where the stick meets the truffle.
- Lay the pops onto the parchment-lined plate or sheet tray and place in the freezer to set for at least one hour.
- Once ready to decorate, melt the candy melts according to package directions. Dip the frozen cake pops into the different chocolates. To allow the chocolate to set without ruining the pop, we used a semi-shallow dish filled with dense flour. This allows them to stand up and drip off excess chocolate without messing with the chocolate coating or shape.
- Decorate as chocolate is setting. Opt for drizzling extra chocolate on top, use festive sprinkles, or anything else you see fit! Another option is any extra crushed cookies to sprinkle on top.
- Place the dish with the cake pops standing into your fridge or freezer to fully set. Once chocolate is dry, enjoy! Or wrap them up with a bow and gift to friends, family, neighbors, and more. Be sure to store in the fridge or freezer if not eating right away.