Lion Cookie Dough Pops Recipes

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COOKIE DOUGH POPS



Cookie Dough Pops image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 45 pops

Number Of Ingredients 9

2/3 cup butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon salt
1 cup mini chocolate chips
Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook's Note)

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.

LION HOUSE SUGAR COOKIES



Lion House Sugar Cookies image

These are the sugar from the Lion House in Salt Lake City! They are the best cookies I have ever made for decorating. They are extremely soft after you make the icing. I make the whole batch and freeze some.

Provided by Kennasmommy

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
2/3 cup butter
2 eggs, beaten
2 tablespoons milk
1 teaspoon vanilla
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
3/4 cup shortening
4 2/3 cups powdered sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla
1/3 cup water

Steps:

  • Cream butter and sugar.
  • Add eggs, milk and vanilla.
  • Sift flour, baking powder, and salt together. Add to creamed mixture. Combine thoroughly.
  • With hands shape dough into a ball.
  • Wrap with plastic wrap and refrigerate 2-3 hours or overnight.
  • Grease cookie sheets lightly.
  • On lightly floured board or counter, roll 1/2 to 1/3 of dough at a time, keeping rest in fridge.
  • For soft cookies, roll 1/8 to 1/4 inch thick.
  • Cut with floured cookie cutter. Place 1/2 inch apart on cookie sheet.
  • Bake at 400°F for 8 minutes or until a VERY light brown.
  • For Frosting:.
  • Combine butter, shortening and powdered sugar and beat until very creamy.
  • Add lemon juice and vanilla.
  • Mix until well blended.
  • Add water.
  • Mix until very light.
  • Separate into bowls and add food coloring.
  • Decorate as desired.
  • Enjoy!

Nutrition Facts : Calories 868.7, Fat 43, SaturatedFat 20.8, Cholesterol 111.9, Sodium 409.4, Carbohydrate 117.5, Fiber 1.1, Sugar 85.2, Protein 5.8

CHRISTINA'S COOKIE POPS



Christina's Cookie Pops image

Provided by Food Network

Categories     dessert

Time 32m

Yield 16 servings

Number Of Ingredients 8

2 (1 pound) tubs prepared vanilla frosting
Assorted food coloring, liquid or gel
1/2 cup multicolored sprinkles
1/2 cup mini jelly beans
1/2 cup mini chocolate morsels
1/2 cup chocolate-covered candies (such as: M & M's)
1/2 cup edible silver sprinkles
1 (18-ounce) tube prepared slice-and-bake sugar cookies

Steps:

  • Bake cookies according to package directions. Immediately after removing from oven, insert a lollipop stick into 1 end of each cookie. Place on a rack to cool completely.
  • Meanwhile, divide icing into as many small bowls as you wish to color. Mix desired food coloring into each bowl.
  • Ice the cookies in different colors and decorate with candy, and sprinkles.

Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 7 grams

BROWNIE POPS THREE WAYS



Brownie Pops Three Ways image

A variation on the classic cake pop, these mix-and-match brownie pops are stuffed with one of three different fillings--cheesecake, cookie dough or marshmallow--then coated with white, milk or dark chocolate. A sprinkle of one of three fun toppings finishes them off.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 24 brownie pops

Number Of Ingredients 11

1 slice cheesecake
1/4 cup edible cookie dough
2 marshmallows
One 18.3-ounce box brownie mix, such as Betty Crocker or Duncan Hines (plus required ingredients)
1 cup white chocolate chips
1 tablespoon coconut oil
1 tablespoon finely crushed dehydrated strawberries
1 cup dark chocolate chips
1 tablespoon rainbow nonpareil sprinkles
1 cup milk chocolate chips
1 tablespoon finely crushed graham crackers

Steps:

  • Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
  • Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
  • Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
  • Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
  • Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
  • Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
  • Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.

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