Chocolate Chip Cookie Pops Recipes

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips and pecans. , Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Insert a wooden stick into each cookie if desired. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Steps:

• With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
• Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
• Shape dough into small balls; place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
• Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
• Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
• Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
• Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
• Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.
• Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
• Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.