Chocolate Covered Crème Cookie Pops
By Laila ·
These are 'oreo' cookies that are dipped in delicious chocolate. Crunchy, creamy, and fun - an easy to make treat that's perfect for any occasion.
Free from: dairy, egg, wheat, gluten, soy, peanut, tree nuts, fish, shellfish, mustard, animal product, animal by-product.
Hello, friends!
Hope you’ve all had a great weekend. Ours was filled with sports, family, and food. Full weekends are great because time isn’t being wasted doing nothing. Especially when you have little kids at home, having nothing planned equals whining and that stare on their cute faces which translates to ‘I’m bored’. So busy for us is a great thing. To top it off, today’s weather felt like Spring … I can’t remember when the last time was that I saw the sun in this city. Kinda gets depressing but seeing the sun shine today made me hopeful for the warmer weather that’s to come … if only it would hurry up already!
Now, let’s move on to the topic at hand: this amazing Chocolate Covered Crème Cookie Pops recipe!!
These kid-approved pops were completely inspired by one of my closest friends. I have three of the best girlfriends a girl could ask for. We share a love for family, friendships, healthy living, and most importantly, food! This girl is just as passionate about home cooked meals as I am, and she does it with such ease and grace. On top of her being a full-time student with a job and a full house, she still manages to make elaborate meals, delicious salads, and mouthwatering desserts to finish off the night. All of that with a smile on her face. I don’t know how she does it, but she’s living proof that anyone can do anything if they set their minds to it. I’m blessed to have so much inspiration around me!
I was over at her house a few weeks ago, and noticed she had made these super cute Oreo cookie pops covered in chocolate. How brilliant! She had them made for our friend’s son’s birthday party the following day. I made cupcakes for the occasion, but when I saw the pops I decided to make a few for my own two so that they could have some at the party along with the rest of their friends. My kids loved them so much they didn’t even bother with the cupcakes!
Perhaps the best part about this recipe, aside from it being top 10 priority allergen free, is its sheer simplicity: airy and crunchy sandwich cookies dipped in decadent chocolate, on a lollipop stick! This treat is so convenient and the absolute perfect thing to make when strapped for time, be it for a party, a gathering, a potluck, or just because. And if there are any leftover pops, simply place them in a lidded container with some parchment or wax paper in between the layers {so that they’re not sitting on top of each other} and store in the fridge.
In mere minutes, you’ll have made a sweet treat that everyone will love, young and old. :)
xo, Laila
Recipe
Chocolate Covered Crème Cookie Pops
These are 'oreo' cookies that are dipped in delicious chocolate. Crunchy, creamy, and fun - an easy to make treat that's perfect for any occasion.
- Prep
- 5 mins
- Total
- 10 mins
Ingredients
Instructions
- 1Start by melting 1 cup of chocolate chips over a double boiler.
- 2Once melted, add coconut oil and stir well. Chocolate will be runny.
- 3Remove from heat and add remaining 1 cup of chocolate chips. Stir until fully incorporated.
- 4Next, taking one sandwich cookie at a time, split cookie {as shown}, dip the top of the lollipop stick in the melted chocolate then place on one half of the cookie, in the middle. Top with the other half and gently press. Repeat this step with all of the cookies.
- 5Then, take each cookie pop and dip into the melted chocolate, ensuring cookie is fully covered. If using sprinkles, add at this step.
- 6Place cookies on wax paper and transfer to the freezer to set. About 5 or so minutes.
- 7Remove and enjoy!
Notes
This recipe should yield approximately 24 cookies. My kids and I got carried away and ate some of the cookies while I was making them so I don't have an accurate count for you. Once I make them again I will confirm the quantity! These cookie pops keep very well refrigerated for a few weeks. Lastly, a great tip: Pour melted chocolate into a heat-proof cup {like a measuring cup} and dip your cookie pops that way. Much easier to cover the cookies. :)
Instructions
1. Start by melting 1 cup of chocolate chips over a double boiler.
2. Once melted, add coconut oil and stir well. Chocolate will be runny.
3. Remove from heat and add remaining 1 cup of chocolate chips. Stir until fully incorporated.
4. Next, taking one sandwich cookie at a time, split cookie, dip the top of the lollipop stick in the melted chocolate then place on one half of the cookie, in the middle. Top with the other half and gently press. Repeat this step with all of the cookies. Adding that bit of chocolate helps to secure the stick in place. {The first pic is just to show the placement of the stick.}
5. Then, take each cookie pop and dip into the melted chocolate, ensuring cookie is fully covered.
6. Place cookies on wax paper and transfer to the freezer to set. About 5 or so minutes.
Remove and enjoy!
Bon appétit!
