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Nutrition Facts
Serving Size 35 g
(Approx. 24 Servings)
Amount Per Serving
Calories 160 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 90 mg 4%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 12 g
Protein 2 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cookie Pops
Prep Time
1 h 30 m
Cook Time
10 minutes
Total Time
1 h 40 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

16 Oz NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, or your favorite cookie dough
4 Oz cream cheese, softened (can also use Neufchâtel)
1 1/4 cup(s) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
4 Tsp vegetable oil
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Instructions

1
Bake cookies according to package directions; cool completely.
2
Break cookies into large pieces and place in food processor. Add cream cheese and process until combined and the mixture gathers into a ball on the blade.
3
Transfer mixture to bowl. Refrigerate for 30 minutes.
4
Line large plate or baking sheet with wax or parchment paper. Form cookie mixture into balls with your hands, using about 1 tablespoon for each. Set balls on the prepared plate. Freeze for 30 minutes.
5
Microwave morsels and vegetable oil in medium microwave-safe bowl on High power for 45 seconds; stir. If needed, microwave in additional 15-second intervals, stirring just until smooth.
6
Dip an end of a lollipop stick into the melted chocolate, then insert dipped end into cookie ball. Repeat with remaining sticks and balls.
7
One at a time, dip a ball into the melted chocolate, shaking excess back into bowl. Immediately sprinkle pop all over with the nonpareils, sanding sugar and/or sprinkles before chocolate sets. Insert pop into floral foam and let set. Store refrigerated.
8
Chef's Note: Use sanding sugar and/or edible glitter for decorating.

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