If you follow my blog you will know I am a big fan of the cookie pop - they make an appearance regularly on my dessert tables. I love that they do not require you to bake a cake and they look so lovely when displayed on a cake stand or lined up on a platter.
I have had a few people ask me how I make my cookie pops so today I will give you my recipe - this recipe originally came from Linda from
Bubble and Sweet and all the quantities work perfectly for me - she has a great tutorial over there is you would like to see her version. I will also give you a few more tips and tricks that have helped me. My first batch was a disaster but I persevered and practice has made perfect (maybe not perfect but not bad!) At the end of my post you can see my various combinations and creations from the past few months.
You will need
1 packet of tim tams (or Oreo's)
80g cream cheese
1 packet of choc melts or candy melts
1 packet of lollipop sticks
First of all break up your tim tams into a food processor and then give them a quick blend.
Add the cream cheese to the tim tams and process until everything is combined.
Roll the mixture into balls and place on a lined tray.
With one of the lollipop sticks make a hole in each of the balls.
Place the tray of balls into the refrigerator to chill for at least 1 hour.
Place the packet of melts into a microwave safe jug or cup.
Melt on med-low heat in short bursts until the chocolate is starting to melted.
Dip the end of each lollipop stick into the chocolate and then into the hole in each ball so that the chocolate secures the stick. Put the balls back in the fridge until the chocolate has set (this doesn't take long).
Continue to melt the chocolate until it is smooth and then it is time to dip.
Dip each of the balls into the melted chocolate until it is completely covered
Remove the ball from the chocolate and let the excess drip back into the bowl.
Place on a separate lined tray and if using sprinkles to decorate you need to do it now before the chocolate sets enough that they won't stick.
A few tips I have found that make the process much easier
Allow plenty of time for each step - I usually do the first process of making the balls during the day and then at night once the house is quite I do my chocolate dipping and decorating. Sometimes I even do the balls one day and the chocolate dipping the next day.
I have used white chocolate melts, dark chocolate melts and pink wilton candy melts for all of my various pops. I can honestly say that the chocolate melting part is hit and miss for me as it is easy to overheat the chocolate. The various chocolate types also melt and perform differently - my tip here is to have some vegetable oil on hand to add to the chocolate mixture in case it does not smooth easily - copha is also great to add to help with the smoothing process. I also make sure I have lots of extra chocolate on hand just in case!
I have used tim tams but these are a very Australian biscuit - if you can't find them use oreo cookies instead as they also work really well with this recipe.
When you dip your sticks you need to make sure you cover the entire ball - this means you really need to melt the entire packet of chocolate so that it is deep enough for dipping - I usually use a pyrex jug to melt in and I also find a deep narrow coffee mug works well.
I like to decorate my pops with coloured sprinkles to match my theme - it is important that you do this the minute you have dipped and placed each pop on your tray so the sprinkles are able to are able to stick to the chocolate before it sets. I have also found it best to do the sprinkling on a new tray as the sprinkles have a tendency to find the undipped sticks and this means the sprinkles can create lumps under your chocolate or be left in the chocolate mixture.
I usually use regular tim tams for my pops but with my easter pops I had a go at using white tim tams as I wanted to see the difference it made to the look - the white tim tams definitely made it look whiter but I think from my little survey (with my 5 year old cookie pop expert) that the regular tim tams taste nicer as they are not as sweet - white chocolate is very sweet so combined with the chocolate melts it is a definite overload!
I hope you have enjoyed my little tutorial and my tips help make your first attempt a little easier.
Here are some pictures of my cookie pops from the past few months - all quite different!
Pink pops with white, pink and yellow sprinkles for Sofia's Bubblegum and Soda Party
White pops with silver sprinkles for my Christmas Table
Delicious dark chocolate pops with yellow sprinkles for Tommy's Wild Animal Party
White pops using white tim tams and pink sprinkles for my Easter table
