Little Foodies: Sprinkle Cookie Pops

The Foodies' KitchenMay 18, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We found a great recipe your kids can make at home! it’s an inexpensive alternative to cake pops. It’s a fun project for the little ones, you just need to help them melt the candy melts in the microwave, you don’t need to use a double boiler here! They’ll be excited to take them to school to share with their friends, or you can make them as part of dessert table or party favor.

For this particular type of cookie pop, we did not dip the entire cookie inside the melted covering, but rather just dip each side, and then dip again onto colored sprinkles before it sets.

Now, our tips:

Pick a colored candy melt, rather than adding the color yourself. Adding color can alter the consistency and we strongly recommend not experimenting with the kids in the kitchen! We want to make the recipes they first try in the kitchen a complete success!
The candy melts will start to cool halfway through, so re heat it in 5 second increments.
If you don’t have melting crystals to help you achieve a smooth texture (you can find them at your local baking goods store), you can add ½ a teaspoon of melting crystals, or canola or coconut oil.
Use Candy Melts not only on the stick, but on one half of the cookie, to help it stick together more securely.

We found tons of great things at Siman: a set of measuring spoons from Joseph Joseph, as well as a set of three Cake Boss small bowls with an anti-slip base, where we melted the candy melts, the polka dot mug 💛 and a set of light blue place mats. Kristen is using a blouse and a pair of jeans also from Almacenes Siman.

Kitty & Helga

Sprinkle Cookie Pops

Recipe adapted from Catch my Party
Yield: 8 Cookie Pops

Ingredients:
2 packages of golden oreos, 8 sandwich cookies total
2 cups of Orange candy melts
8 lollipop sticks
Rainbow nonpareil sprinkles
½ teaspoon of melting crystals, canola or coconut oil

Directions:

Open the oreos, separating the cookie from the icing.
Place the candy melts into a microwave-safe bowl and ½ teaspoon of melting crystals or oil, and melt in 10-second increments. Melt and stir until you have a smooth consistency. If the chocolate is too thick, you can add an additional ¼ teaspoon of melting crystals or oil.
Take the lollipop stick and dip it into the melted chocolate. Then press gently onto the filling of the cookie. Then add a little bit of chocolate to the back side of the cookie and press together, to make sure both sides stick. Repeat the process for the remaining cookies, and put them into the freezer for 5 minutes.
While the cookie pops set, place your sprinkles in a small bowl and have a small offset spatula ready to work with (or a butter knife), just to help you lift the cookie up.
Take the cookies out of the freezer, and reheat the chocolate for 5 seconds.
Dip one side of the cookie pop onto the melted chocolate, then dip the other side and immediately, with the chocolate side down, dip it into the sprinkles bowl. Place on parchment paper to dry.

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