Don’t need much of an introduction for these yummy pops, besides mentioning that they’re CRAZY easy to make and I used a slightly ghetto cake-pop method. What! I wanted cake pops fast and I was tired! Jeez, a chef can take some shortcuts!
Anyways, I used Betty Crocker chocolate Chip Cookie mix and instead of using regular butter, I used Land-O-Lakes 50% less fat butter spread. The result was fluffy cake-like chocolate-chip goodness. Why you may ask did I use buttery spread? Well, since I’m just a little obsessed with being healthy, I decided to cut the fat and calories a bit by using the 50% less fat spread! It was amazing!
Chocolate-Chip Cookie Dough Cake Pops:
- 1 package Betty Crocker Chocolate-Chip Cookie Mix
- 1/2 cup 50% less fat butter spread/margarine- at room temperature (I used Land-o-Lakes)
- 1 egg- at room temperature
- PAM Baking Flavor
- 1 cup homemade vanilla frosting
- 2-3 cups melted dark chocolate (I used Ghiradelli 70% Cacao)
- 2-3 cups sifted confectioner’s sugar
- 3-4 tbsp milk (I used Skim Plus)
- 1 tsp vanilla extract
- 1/2-1 tbsp unsalted butter- at room temperature (Yes, I used real butter for this)
1. Preheat the oven 350 degrees. Spray a large cookie sheet with PAM. In a large bowl add cookie mix, egg and butter. Mix all together until incorporated well and forms into cookie-dough texture. Drop about 2 tbsp rounds onto the cookie sheet. Bake for about 12-15 minutes, until soft, and medium-brown on the bottom. Remove and cool.
2. To make the frosting, in a large bowl add the butter and beat with a hand mixer until creamy. With the mixer on low add in the sifted confectioner’s sugar, increasing the speed as you add more sugar. After you’ve added all the sugar, beat in about 2-3 tbsp milk and vanilla extract. Frosting should be thick and cream (as if you were to frost a cupcake). Pour more/less milk to achieve that consistency.
3. In a large bowl crumble about 3/4 of the batch of cookies. Add the frosting and mix until you’ve reached a crumbly, dough-like consistency. Roll into balls and place on the baking sheet to freeze for about 30 minutes. Before freezing, place a lollipop stick into the balls, so the stick hardens with the cake and stays put. Remove and dip one-by-one into the melted, cooled chocolate. stand up-right in a glass or stick into a styrofoam slab to dry. Eat! I liked mine with a glass of cold fat-free milk 🙂
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