If you’re a fan of cake pops then you will absolutely positively be head-over-heels in LOVE with cookie ball pops. As an added bonus, they are so much easier to make. You don’t get the burnt egg flavor of cake pop makers or the sticky fingers of traditional cake pops, instead you get this smooth texture that holds shape considerably well for being made from a cookie.
You can bake your own cookie to crumble or use your favorite store bought cookies like I did with Keebler Grasshopper cookies that remind me of my favorite Girl Scout Thin Mints.
St. Patrick’s Day is all about the green so it’s only fitting I dressed up these minty chocolate cookie pops with a sparkly green gel icing.
The green drizzle is so glittery it almost looks inedible but I promise, it’s perfectly good on food. Wilton makes a whole line of sparkle gels that are 100% edible and 110% gorgeous.
Inside you get this almost fudge-like texture that still has a bit of crispness like a Grasshopper cookie. They’re so so so addicting ….and fun to put on a stick!
- 30 Keebler Grasshopper Cookies
- ⅓ cup chocolate frosting
- ½ cup semi-sweet chocolate chips
- ½ cup Andes mint baking chips (or crumbled Andes Mint candies)
- green sparkle gel
- 12 pop sticks
- Use a food processor to crumble the cookies until they become a fine crumble.
- In a small bowl, use your hands to thoroughly mix the cookie crumbs with chocolate frosting until it’s a smooth texture like wet soil, but not too sticky.
- Roll the dough into 12 small balls (a bit smaller than a golf ball) and place on a sheet of wax paper in the refrigerator for 30 minutes.
- Melt the chocolate chips and mint chips until smooth.
- Place each cookie ball on a stick and dip into the chocolate to fully coat the cookie ball.
- Place the sticks in a brick of crafting foam to dry.
- Drizzle with green sparkle gel and enjoy!