I saw a few push pop cake pops pop up on party blogs last year and was certain they’d be the next cupcake. Boy, was I wrong. Regardless, I’ve been wanting to make a creative batch of the nostalgic treat since I saw them. With my cookie-loving husband in mind, I opted to bake mini chocolate chip cookies, sandwich them with buttercream, and top them with sprinkles.
I found my push-pop containers on clearance at Target, but I have also seen them at Michaels, and on Amazon and Etsy.
Whip up a batch of your favorite Chocolate Chip Cookie Dough, make my favorite dough, or if you want to keep it simple, use store bought dough. Rather than shaping it into balls roll the dough as thin as possible. Cut with a 1 inch biscuit or cookie cutter and toss them in the freezer for a few minutes to reduce spreading. Place the discs on a cool baking sheet and bake them for approximately 9 minutes at 350°F.
Meanwhile make your buttercream frosting. Creaming together 2 sticks of butter, 4 cups of powdered sugar, and a teaspoon of vanilla in your electric mixer should make enough frosting for at least a dozen pops. While the cookies are still soft and warm, use the insert of the push pop to trim off any edges if the cookies have spread too much.
Once the cookies cool, place one cookie on the bottom of your container, then pipe on a rosette of icing and repeat until your container is full. I used 4 mini cookies and 4 dollops of buttercream per pop.
Thanks for Reading,