These Chocolate Chip Cookie Pops are a nostalgic favorite that transforms classic cookies into a whimsical, handheld delight. Perfect for parties, school events, or a sweet afternoon snack, they combine the rich, buttery flavor of traditional chocolate chip cookies with the convenience of a popsicle stick. The dough is soft and chewy, loaded with semi-sweet chocolate chips and crunchy walnuts. Baking them directly on the sticks ensures they hold their shape beautifully, creating a sturdy “stem” for easy eating. This recipe yields twenty perfect cookie bouquets, making it ideal for sharing. They are simple to prepare with pantry staples and offer a creative twist on a timeless dessert.
Mr. Food’S Cookie Bouquet
Description
These Chocolate Chip Cookie Pops are a nostalgic favorite that transforms classic cookies into a whimsical, handheld delight. Perfect for parties, school events, or a sweet afternoon snack, they combine the rich, buttery flavor of traditional chocolate chip cookies with the convenience of a popsicle stick. The dough is soft and chewy, loaded with semi-sweet chocolate chips and crunchy walnuts. Baking them directly on the sticks ensures they hold their shape beautifully, creating a sturdy "stem" for easy eating. This recipe yields twenty perfect cookie bouquets, making it ideal for sharing. They are simple to prepare with pantry staples and offer a creative twist on a timeless dessert.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (190ðC).
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In a medium bowl, cream together the vegetable shortening, granulated sugar, brown sugar, egg, and vanilla extract until smooth and well combined.
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In a separate bowl, whisk together the flour, salt, and baking soda.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed.
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Lightly coat cookie sheets with nonstick cooking spray. Lay popsicle sticks on the sheets, spacing them about 2 inches apart (about 7 or 8 sticks per sheet).
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Spoon 1 tablespoon of dough onto the end of each popsicle stick, covering the top 2 inches of the stick.
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Bake for 10 to 12 minutes, or until the edges are golden brown.
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Allow cookies to cool on the baking sheet for 3 to 4 minutes to set.
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Carefully remove the cookies from the sheet using a spatula and transfer to a wire rack to cool completely.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 2938.2kcal
- % Daily Value *
- Total Fat 150.3g232%
- Saturated Fat 42.5g213%
- Cholesterol 221.8mg74%
- Sodium 4851.9mg203%
- Total Carbohydrate 329.8g110%
- Dietary Fiber 19.1g77%
- Sugars 129.5g
- Protein 76.3g153%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookie pops in an airtight container at room temperature for up to 3 days.
Tip: Ensure the dough is packed firmly around the stick so it doesn't fall off during baking.
Variation: You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
