It’s that time of year again. The holiday season is upon us and so is the urge to get in the kitchen to start whipping up all kinds of treats. I have a bucket list of things I want to try but it’s so long that I’m having trouble choosing what to make next. Instead of worrying about that, let’s focus on the cookie pops I made.
The cake pop trend is still alive and kicking but I wanted something just as pretty with half the effort so…Cookie Pops. These are easy to make, especially if you have a food processor. It cuts your prep time down considerably.
I’m a brand lady and can’t deny it so for those who want to be specific, I used Nabisco Nilla Wafers in this recipe. Just count out 70 cookies, place them in the processing bowl and pulse a few seconds at a time, then give it a good whirl or two until nothing is left but crumbs.
Add your cream cheese and orange curd, them give it another few pulses until a nice dough forms. It will surprise you to see how fast this comes together.
You can work from your food processor bowl but I chose to pour my dough into a separate one so I wouldn’t have to work around the center stem.
To form the cookie balls, you can use a cookie dough scoop or a 2 tbsp measuring cup. Scoop out the dough, then quickly roll it between the palms of your hands to form a ball. Set aside.
After all of the cookie balls have been formed, carefully insert a lollipop stick into the center. I placed these on top of a parchment paper lined baking sheet. Slide the sheet into the freezer for 10 minutes.
The folks at Chocoley were kind enough to send me some products to use in my holiday recipes this year. These Cookie Pops will get a chance to go for a dip in their Bada Bing Bada Boom Dipping & Coating Formula – White. Each package comes with easy to follow directions for melting.
I only needed a cup and a half for the 18 pops. You can’t really tell but the discs are sitting in a clear bowl over a pot of hot simmering water. I can’t find my double boiler so this is how I improvise. Guess what’s on my lengthy Christmas list this year.
It takes just a couple minutes for the chocolate to start melting. Using a plastic spatula, stir occasionally so that it will melt evenly.
After all of the chocolate melted, I removed the clear bowl from the heat and placed it on top of a towel then started coating the cookie pops.
You can sprinkle all kinds of toppings on these cookie pops. I chose finely chopped pecans and sugar sprinkles. Be sure to add them shortly after dipping your cookie pops in the chocolate coating so it will stick.
That’s all there is to making these cookie pops. When you bite into them, you’ll discover a smooth cookie truffle filling flavored with a hint of orange and just the right amount of white chocolate.
If you’re taking these to a party, the cake pops can be wrapped individually in cellophane bags and tied with a pretty ribbon. Because of the cream cheese, you’ll want to eat them within a couple days.
Orange Cream Cookie Pops
Yield: 18 cookie balls
Ingredients:
70 Nilla Wafers, finely crushed (approx. 2-1/3 cup)
1 pkg (8 oz) cream cheese, softened
3 tbsp orange curd
1-1/2 cups Chocoley Bada Bing Bada Boom Dipping & Coating Formula, White
¼ cup chopped pecans
sugar sprinkles (orange & yellow)
Lollipop sticks
Directions:
MIX first 3 ingredients until well blended.
SHAPE mixture into 18 balls using about 2 tablespoons each of the vanilla wafer mixture. Press a lollipop stick into the center of each cookie ball. Freeze 10 minutes.
Follow package directions to melt the Bada Bing Bada Boom Dipping & Coating Formula.
DIP cookie balls in the melted coating. Tap off excess chocolate, sprinkle with nuts or sugar sprinkles, then place in a cake pop holder. Refrigerate for 1 to 2 minutes to allow chocolate to cool and set. Remove the cookie pops from the refrigerator and let sit until the chocolate is dry and hardened.
Enjoy!
